February 14, 2009
Photo: Barisione What is sexier than yummy gooey chocolate? (Okay, maybe a silk negligee but we’re not that kind of website). I’ve always loved molten chocolate cake - partly ...
Other Names: Molten Chocolate Cake, Molten Lava Cake
Edited by: Barnaby Dorfman
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Daemon's Food: “Recipe: Molten Chocolate Lava Baby Cakes”
April 23, 2009
I still remember the first time I had a chocolate lava cake, I was so sad when my plate was empty and I always order this if I see it ...
Yield: 6 individual cakes
[edit] Ingredients
3 ½ |
ounces (100 g) dark chocolate, chopped |
⅓ |
cup (3 ounces, 85 g) unsalted butter |
2 |
|
2 |
|
1 ½ |
cups (180 g) powdered sugar |
⅔ |
cup (75 g) all-purpose flour |
1 |
tablespoon of liquor per ramekin (or according to taste) |
[edit] Preparation
Step 1 |
Melt the chocolate and butter together in bain-marie and then let cool for a few minutes. |
Step 2 |
Whip eggs, egg yolks, sugar and a pinch of salt until a light yellow color. Add the melted chocolate and the flour. |
Step 3 |
Grease and flour 5 or 6 ramekins (or oven-proof glass cups) tapping out the excess flour. |
Step 4 |
Divide the chocolate cream among the ramekins |
Step 5 |
|
Step 6 |
Cover with plastic wrap and place in the refrigerator for about one hour or until you are ready to bake. |
Step 7 |
Pre-heat the oven to 450° F (230° C) and bake for about 13 minutes. |
Step 8 |
Remove from the oven, edges should be firm but the center will be runny. |
Step 9 |
Run a sharp knife around each cake and unmold onto serving plates. Sprinkle with powdered sugar and serve immediately. |
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[edit] About Molten Chocolate Liquor Cake
This recipe is based on one found on Marco Barisione's Weblog . Customize each individual cake by adding different liquors/liquours, such as Grand Marnier, Chambord, Brandy, etc..
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Rolf Mortensen
To avoid salmonella, do you need to use pasteurised eggs in this recipe? I mean I know the cakes are baked at a high temperature, but is it enough?