OK, first, I have to thank Ann at Velvet Lava for the inspiration for this dessert. I mean, her whole blog is inspired by the lava cake and the chocolate velvet cake, so after a few months of reading her posts, I finally got off the dime and made this recipe, which truthfully has been in the house for five years! It was in the newspaper in 2003 - well, what can I say, it's been busy around here . . . .
And I am way late posting, because I made these many days ago. But they are so very cute and so very delicious! The recipe - one of probably 127 of the recipes out there - is at the end of the post. There are lots of variations on how much chocolate, how much butter, etc. But I love it that you can make them early in the day and keep them in the fridge until the last minute and bake them cold.
The one picture that didn't come out so well was the one I took after the kitchen towel caught on fire when taking these out of the oven! YES, full on flames! Crap. I stood there like an idiot, pizza pan in my hand with the little ramekins on it, thinking, hmm, is the pan steaming? why is my hand so hot?? I did't drop them though. Apparently, with an oven at 500 F, you don't need much towel contact with the heating element for it to ignite. I suppose there's a lesson there about using pot holders, but it's a lesson I will probably never learn.
Anyway, the recipe says to serve these in the ramekins, but I liked them baked for one or two extra minutes so they would pop out and be served on a plate - the lava effect is so much better if it flows across the plate. . . .
Molten Chocolate Lava Cake
3 1/2 ounces (7 tablespoons) butter
3 ounces bittersweet chocolate, chopped
2 large egg yolks
2 large whole eggs
3/4 cup plus 3 tablespoons confectioners' sugar
7 tablespoons plus 2 teaspoons all-purpose flour
Additional confectioners' sugar, for garnish
Whipped cream, for garnish
Have ready 4 half-cup ramekins.
In a double boiler, melt the butter and the chocolate together. Meanwhile, lightly beat the eggs and egg yolks. In a separate bowl, sift the confectioners' sugar together with the flour.
When the chocolate has melted, whisk the egg mixture into it, blending well. Gradually stir in the dry ingredients, until they are just incorporated into the batter.
Divide the batter evenly between the four ramekins, and refrigerate until ready to bake.
Before serving, preheat the oven to 500 degrees. Bake for 8 to 10 minutes, until each cake has a high rounded dome and a single crack that oozes a bit of chocolate.
Dust with confectioners' sugar, and serve with whipped cream on the side.
And I am way late posting, because I made these many days ago. But they are so very cute and so very delicious! The recipe - one of probably 127 of the recipes out there - is at the end of the post. There are lots of variations on how much chocolate, how much butter, etc. But I love it that you can make them early in the day and keep them in the fridge until the last minute and bake them cold.
The one picture that didn't come out so well was the one I took after the kitchen towel caught on fire when taking these out of the oven! YES, full on flames! Crap. I stood there like an idiot, pizza pan in my hand with the little ramekins on it, thinking, hmm, is the pan steaming? why is my hand so hot?? I did't drop them though. Apparently, with an oven at 500 F, you don't need much towel contact with the heating element for it to ignite. I suppose there's a lesson there about using pot holders, but it's a lesson I will probably never learn.
Anyway, the recipe says to serve these in the ramekins, but I liked them baked for one or two extra minutes so they would pop out and be served on a plate - the lava effect is so much better if it flows across the plate. . . .
Molten Chocolate Lava Cake
3 1/2 ounces (7 tablespoons) butter
3 ounces bittersweet chocolate, chopped
2 large egg yolks
2 large whole eggs
3/4 cup plus 3 tablespoons confectioners' sugar
7 tablespoons plus 2 teaspoons all-purpose flour
Additional confectioners' sugar, for garnish
Whipped cream, for garnish
Have ready 4 half-cup ramekins.
In a double boiler, melt the butter and the chocolate together. Meanwhile, lightly beat the eggs and egg yolks. In a separate bowl, sift the confectioners' sugar together with the flour.
When the chocolate has melted, whisk the egg mixture into it, blending well. Gradually stir in the dry ingredients, until they are just incorporated into the batter.
Divide the batter evenly between the four ramekins, and refrigerate until ready to bake.
Before serving, preheat the oven to 500 degrees. Bake for 8 to 10 minutes, until each cake has a high rounded dome and a single crack that oozes a bit of chocolate.
Dust with confectioners' sugar, and serve with whipped cream on the side.
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10 comments:
I do love these molten choco-cakes, so easy and always gets a WOW at the table.
OMG - I HAVE to make those! The look absolutely scrumptious :D.
Quick questions, does the bake time you list include the extra time you added to remove them from the ramekin?
Peter - nice to see you again - loved your burgers!!
Amelia - such a darn cute name! no, the bake time is the original recipe - I think I baked about 11 minutes - you can kind of tell when the top cracks and looks molten, but the edges appear set and pull away from the pan the tiniest little bit. Then, cool for a minute, carefully run a small knife around the edge, and even more carefully pop into your hand - don't burn yourself! - and then onto a plate.
You MADE them, yay!!!! I was wondering if you would! Aren't they fun? And delicious? And naughty? I just adore getting a spoonful with a bit of outer crust and a bit of inner goo - perfection. Really fun to make for guests too - causes a lot of silence at the table. :)
All that oozing chocolate is making my mouth water! I always use the kitchen towel and burn myself time and time again, but am too lazy to put on a glove. Once I dropped an entire sheet of chocolate chip cookies on the floor and was left with a huge mess of chocolate to clean up!
Ann - yes, they were SO good. Now to try the other variations . . . . So much chocolate, so little time.
Steph - welcome! you sound like a woman after my own heart - can't tell you how many towels I've incinerated! :)
Oh Lisa, this is my kind of chocolate dessert! Yum.
Thank you so much for this recipe - I've been searching everywhere!!!!Oh, my family is going to love this one.
Those look absolutely delicious. I can't wait to try them when I have the time.
I was just wondering, have you ever tried carob in place of chocolate? If you haven't there is this company called Holy Food Imports which makes an excellent carob spread which (to me and my family) is as good as chocolate.
i love eating chocolates ,,,,,,,,,,,,,,
i luv chocolate cakes,,,,,,,,,,,,,
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