15 Feb 2010 Hot Chocolate Lava Cakes

Look what my daughter Abby made for us for Valentine’s Day! She printed off three recipes, tried two of them and here’s the best. The cakes are easier to make than they look, and they can be mixed up a day or two ahead. How convenient is that? Thirty minutes before dessert, pop the desired number of cakes in a preheated oven and they’ll be ready after dinner! The hardest part of making these cakes is getting the baking time just right. One minute too few, and the cake won’t unmold properly, one minute too many and the center firms up. But follow the baking tip in the recipe and all should be OK. Oh, the other hardest part, finding the right sized ramekins, but having baked a dozen or more of these, it really doesn’t matter. Use any size you think works for a single serving or a shared serving, and just adjust the baking time by watching for the small dome top.

Hot Chocolate Lava Cakes

6 oz. semi-sweet chocolate, chopped (the better the chocolate, the better the cake)
2 oz. unsweetened chocolate, chopped
6 oz. butter
4 1/2 tsp. cornstarch
1 1/4 cups sugar
4 eggs
4 egg yolks
2 tsp. vanilla

Generously grease ramekins with softened butter (Abby used eight 5 oz. ramekins). In the top of a double boiler combine both chopped chocolates and the butter. Over simmering water stir frequently until melted and combined. In another bowl stir together the cornstarch and sugar, then whisk in the melted chocolate mixture. Add in the whole eggs and the egg yolks plus the vanilla and whisk until smooth. Divide the batter between the prepared ramekins, cover with plastic wrap and refrigerate for at least six hours and up to three days. Preheat oven to 375 degrees. As the cakes bake, the edges will rise. As soon as the dimple in the center of each cake puffs up and sets, they’re ready. Leave the cakes in the oven any longer, and the centers will bake through and no longer be molten. Bake the cakes for 24 to 26 minutes or until the center top “domes” and middle is just set.

Remove ramekins from oven and let sit undisturbed for 5 minutes. To unmold, place a dessert plate on top of the ramekin and another plate under the ramekin. Using hot pads, invert the ramekin onto the dessert plate. Sprinkle with powdered sugar. Serve with or without a dollop of whipped cream or ice-cream and a few fresh raspberries. Makes approx 8 servings.

This recipe was found at Hungry Cravings.

Thanks for stopping by the kitchen today.  (Isn’t Abby the greatest?!)

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One Response
  1. Sharon says:

    Made these for the retreat this last weekend. They were a big hit!

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