Chocolate Lava Cake for Two (with Molten Center)
Chocolate lava cake is a simple chocolate cake that has not been fully cooked through. That may not sound very appetizing but the result is a decadent chocolate molten center that oozes out of the cake when you cut into it.
Valentine's Day is on its way! I titled the recipe Chocolate Lava Cake for Two but in my house, I have to share the love with my 10 other family members.
The little one had her first chocolate lava cake today and she asked me, more like demanded, that I make it every day. Even if you're only making it for your special someone, you might want to make a couple more.
Yields: 12 mini lava cakes8 whole eggs, at room temperature
1/2 cup superfine sugar
1 cup bittersweet dark chocolate, (about 7 oz)
14 tablespoons unsalted butter, at room temperature, diced
2 tablespoons unsalted butter, at room temperature, to grease the molds
3/4 cup all-purpose flour, sifted (3.5 oz)
1 teaspoon vanilla extract
1 teaspoon imitation brandy extract
3 tablespoons coco powder, to dust
3 tablespoons powdered sugar
Preheat the oven to 400°F
Using a standmixer, whisk the eggs with the sugar until you get a pale yellow color foam. It'll take about 10 minutes. The consistency must be very airy. Add both the brandy and vanilla extract.
Place the chocolate in a separate bowl and heat for 30 seconds in the microwave. Beware! Don't burn it... Add the butter to the melted chocolate. Add the chocolate butter mixture to the eggs. Then sift the flour over the batter and gently fold in using a silicone spatula.
Coat all ramekins with a thin layer of butter, dust with cocoa powder. Fill up the 12 ramekins 3/4 of the way up with the chocolate batter. Plastic-wrap each ramekin and refrigerate for at least an hour. The batter will firm up.
Bake for 12-13 min, the center should be still molten. Remove from the oven.
Get all the 12 ramekins lined up. Place a dessert plate on each ramekin. Flip each ramekin on each plate right away. Unmold each ramekin, then dust with powered sugar.
You can add fresh raspberries for decoration or a dollop of crème chantilly (whipped cream) or a good vanilla bean ice cream with a leaf of fresh mint.
If you're very cautious, you can slowly melt the chocolate in a double boiler (place a pot filled with hot water, lined with a piece of cloth so the bowl does not move and place the bowl filled with chocolate on top). For the double boiler, I always like to add a little kitchen towel underneath the chocolate filled saucepan. The saucepan won't jiggle and there won't be any splatter of water in your chocolate.
The coco powder is a substitute to plain flour to prevent the cake from sticking to the ramekin so that it is easy to remove the cake from the mold.
Get all the 12 ramekins lined up. Place a dessert plate on each ramekin. Flip each ramekin on each plate right away. Unmold each ramekin, then dust with powered sugar. This step is crucial, don't unmold immediately after flipping. You should let the cake settle on the plate for a little bit. If you pull the ramekin off right away, it could rip the cake. If you want to be even more cautious, you can use a butter knife around the cake right before flipping the ramekin.
I tried to capture the whole plate. I bought those Apilco heart-shaped plate especially for Valentine's Day to share a very romantic treat with my husband.
The cooking time varies depending on your oven. 12 minutes is for MY oven. I've noticed it cooks faster with a convection oven.
We are big fans of the chocolate lava cake and ice cream combination. Our guests always go oooh and ahhh when the ice cream starts to melt into the hot chocolate lava. Enjoy!
Published By: on February 5, 2009.