Molten Chocolate Lava Cake2012-12-02
- Serves: 4
- Prep Time: 1:30 h
- Cook Time: 20m
- Ready In: 1:50 h
A chocolate cake with a liquid center. When cut open, the molten chocolate lava runs out like a volcano.
- 1 Tablespoon Unsalted Butter
- 2 Tablespoons Flour
- 1/2 Cup Unsalted Butter
- 1/2 Cup Semi-Sweet Chocolate (chips or squares)
- 2 Eggs
- 2 Egg Yolks
- 1/2 Cup Cake Flour
- 1/2 Cup Powdered Sugar
- 1 Tablespoon Cocoa Powder
- 1 Tablespoon Granulated Sugar
- 1 Tablespoon Water
- 1 Tablespoon Powdered Sugar
Melt 1 tsbp butter. Using a small pastry brush, coat the inside of 4 x 4.5-5 oz ramequins or disposable aluminum tins. Lightly dust with 2 tbsp flour, making sure no spots are left uncovered or cakes will stick.
Melt 1/2 cup of chocolate and remaining ½ cup of butter over double boiler. Mix eggs and yolks together until combined, do not whip. Temper egg mixture into chocolate mixture. Sift remaining ½ cup flour and ½ cup + 1tbsp icing sugar onto above mixture and mix until smooth. Divide mixture into molds, wrap and refrigerate until chilled (approximately 1 hour).
Preheat oven to 400 degrees.
Place cakes in center of the oven on an oven safe pan (ie: cookie pan) and set timer for 12 minutes.
While the cakes are cooking in the oven, make the chocolate sauce. In a small sauce pan combine all ingredients. Bring to a simmer while whisking, making sure cocoa blends and sugar dissolves evenly. Remove from heat. Check consistency; get a room temperature plate and drizzle a few drops of sauce onto the centre of it. Move the plate around from side to side and see how the sauce moves. If it looks too thin, return to heat and reduce while whisking. If the sauce looks to thick then add a half tablespoon of hot water, return to simmer and remove from heat.
Carefully open oven and turn cakes 180 degrees. Bake for another 4-8 minutes until cakes look slightly under-baked (see video).
Carefully remove from oven and invert onto warmed plate. Garnish with chocolate sauce and dust with icing sugar. Serve immediately.
Cakes will keep for up to 1 week in the fridge if properly wrapped. Over baking of this recipe will result in a dense, brownie like cake. This sauce will keep in an airtight container for up to two weeks in the fridge. The ratio for this sauce is 1:1:1 which means you can make as large or small an amount as you like. Example: 1 cup: 1 cup: 1 cup = 3 cups chocolate sauce (approx)