Chocolate Lava Cake

Chocolate-Molten-Lava-Cake_

Some time back (and you can check the Archives for it) I gave you recipe for a Butterscotch Lava Cake. But today, I’ll go back to the original Chocolate Lava … a really singular treat! Sometimes served with Crème Anglaise and berries, or berry puree, I like it best with lightly whipped cream (flavored with a bit of Crème de Cocoa, perhaps) and a good, creamy, rich Vanilla Bean ice cream!

When I cut into that cake and the chocolate sauce comes oozing out … I’m a happy camper! And you know, I ALWAYS have room for dessert. I used to tell my mother there was a little corner in my tummy that was reserved for dessert and nothing else could go in there! Occasionally, she went along with it, but not very often! If I was too full to finish dinner, I was too full for dessert: Corner or no corner!

Think about this cake when you are having company over. I’ll bet they’ll say it tastes just like the one at the Red Lobster! And you made it yourself!

Chocolate Lava Cake

  •  6 oz. semi-sweet chocolate, coarsely chopped (not chocolate chips)
  • 10 Tbsp. unsalted butter, at room temperature
  • 1/2 c granulated sugar
  • 1/2 c flour
  • 3/4 tsp. baking powder
  • 3 Tbsp. unsweetened cocoa
  • 3 eggs, at room temperature

For Raspberry sauce:

  • 10 pkg. frozen raspberries thawed and pureed in a blender
  • Powdered sugar, for dusting
  • 1/2 c heavy cream, softly beaten
  • Fresh mint springs, optional for garnish
  • Fresh raspberries, optional for garnish
  • French Vanilla or Vanilla Bean ice cream

Spray the insides of 6 individual soufflé dishes or custard cups with non-stick spray and set aside.

Over low heat in a small, heavy bottomed saucepan, melt chocolate, stirring constantly until smooth. Add butter and sugar and stir until butter has melted and sugar has completely dissolved. Transfer to the bowl of an electric mixer.

In a small bowl, combine flour, cocoa and baking powder and whisk until blended. With electric mixer, beat chocolate/butter mixture at medium-high speed. Add eggs, one at a time, beating well before adding the next egg. Add dry ingredients and beat until thick, about 5 or 6 minutes.

Divide the chocolate batter evenly among the prepared dishes. Cover with plastic wrap and place in the freezer for at least 2 hours or better yet,  overnight.

When ready to bake, preheat oven to 375. Remove (as many as you are going to use) and discard plastic wrap. Set on a baking sheet and bake 15 to 18 minutes or until edges are set and center is moist. Cool slightly before inverting onto serving plates.

Drizzle with raspberry puree, sprinkle with powdered sugar and top with whipped cream. Garnish with mint leaves and fresh raspberries if desired. Great with French vanilla or Vanilla Bean ice cream.

Toque

Tip from the Toque: Make your own powdered sugar (also called confectionery or 10X sugar) Combine 2 cups granulated sugar and 4 Tbsp. cornstarch in blender and set on high until powdery. Yes, there is cornstarch in your powdered sugar; it’s what helps make the powdered sugar a thickener.

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