Monday, October 11, 2010
Molten Lava Cakes ...with not so much lava
Sweet Punch time again! And this month's delicacy is the molten lava cake, an incredibly sinful dessert that is chock full of butter, eggs, sugar and a smattering of flour. The cakes are baked just enough to set the exterior, leaving a hot, gooey, chocolate interior that goes oh-so-darn-well with vanilla ice cream.
Of course, I had big plans for this dessert, but as is the case at my house, every time I pop something in the oven, someone unexpectedly arrives at the door, in this case, a neighbor of mine. When I realized the baking time was done a FULL 5 minutes later, I yelped and left my startled neighbor outside and rushed to the oven, to find my molten lava interiors were not so molten anymore.
The little cakes still turned out superbly despite the unwarranted extra bake time, yielding a crumbly soft exterior with a dense and rich chocolate core. Fabulous! Thanks Sweet Punch and Divya for giving me yet another no-fail recipe, one which is so quick and easy to put together. Since the bake time is so short for this dessert,
I'm wondering if anyone has tried a make-ahead option, where you could prepare these in advance, leave them in the fridge and then bake while your guests get ready for dessert so they can be served piping hot? The only qualm I had was if the airy souffle-like texture would get ruined if made in advance. If anyone has tried this, do leave me a line =)!
Molten Lava Cake Recipe source - showmethecurry.com
Semi-Sweet Baking Chocolate – 4 oz (113g)
Butter – 4 oz (113g)
Eggs – 2
Sugar – 1/3 cup (75 g)
All-purpose Flour – 1/4 cup (40g)
Butter – for greasing ramekins
1. In a double boiler, melt chocolate.
2. In a medium mixing bowl, beat Eggs and Sugar until light and fluffy.
3. Once chocolate is melted, remove pan from heat and add in butter. Mix until the butter melts fully.
4. Add chocolate/butter mixture into the eggs, add all-purpose flour and mix until well incorporated.
5. Butter bottom and sides of ramekins (small glass/porcelain bowls) and pour in mixture about 3/4 way full.
6. Place ramekins on a baking tray and bake at 350 degrees Fahrenheit (180 C) for 10 – 15 minutes. Shorter for gooey (molten) inside, longer for stiff inside.
7. Serve hot with vanilla ice cream.