Chocolate Lava Cakes.
Molten Chocolate Lava Cake.
Whatever you want to call it.
My favorite dessert.
MOLTEN. CHOCOLATE. LAAAAVAAAA!
We're talking melty, warm, chocolate, gushing from the middle of a decadent chocolate cake.
That has Kayle written all over it.
A day to celebrate love.
Red, hearts, roses, chocolate.
Once again-that has Kayle written ALL OVER it!
I had a lovely Valentine's Day. But you could see that from the pictures. On to the cake! Flourless--which always means extra chocolatey (and I can save on flour) in my world, and it means it's gluten-free for those who are averse to the gluten. It's amazing, delicious....but well...I might have messed it up?
All went perfectly, I had no problems...until the actual batter was done. I left it for a second to read the original recipe post on the internet....while I was gone the texture of the batter changed a little. THEN-I read it could be refrigerated, then baked. In retrospect, I should have put them in the ramekins first, I should have known better. But, that's not what happened. I put the bowl in the refrigerator. Then, when it came time to bake, and I went to put the mix into ramekins...it had hardened. So I ended up scooping and pressing it in. This might have affected the texture. However, I'm not 100% sure, due to the fact that I haven't made it the right way yet. If and when I do, I'll update you all-don't worry. Hopefully you can learn from my mistake and can report back how you do with this?
Flourless Lava Cake
- 10 oz. bittersweet or semisweet chocolate, finely chopped (I used a mix of about 7 oz. Godiva 72%, 1 oz. Baker's Semi-Sweet, and 2 oz. Ghirardelli 86%)
- 1/4 cup cocoa powder (Dutch or Natural, doesn't matter), if very lumpy-sifted
- 10 tablespoons unsalted butter + extra for greasing ramekins
- pinch of salt
- 2/3 cup egg whites (you'll use 4-6 eggs)
- 1/4 cup granulated sugar + extra for dusting ramekins
- Optional: 4 oz. bittersweet or semisweet chocolate, cut into 1/2 oz. chunks for center of each cake (you can also get creative and use something different for the molten filling--like I made one with an Andes mint in the middle)
- Garnish: Powdered sugar, berries, raspberry sauce (or, if you are me, nothing. These are too perfect on their own.)
- Grease eight (or, in my case, 9) 6 ounce ramekins with butter, then coat with sugar.
- Have rack in center of oven, preheat to 425 degrees.
- In a pot, bring water to a simmer-then turn off heat. Place chopped chocolate in a large bowl and place over pot of simmering water-to create a double boiler. Stir chocolate, allow to melt.
- Whisk in the cocoa powder, butter (which I cut into chunks), and salt. The mixture should be smooth, with no lumps.
- In a medium bowl, whip egg whites on medium speed until foamy (which should just take a couple seconds). Mix on low speed and slowly add sugar. Once all sugar is added, increased mixing speed to medium-high and whip to medium-soft peaks.
- Fold 1/3 of egg whites into chocolate mixture. Then the next 1/3. Then the last 1/3. Be gentle-use a spatula.
- IMMEDIATELY, pour batter into a large piping bag fitted with a large round tip. (I do not know if this is necessary or not, due to the aforementioned issues when I made these, I didn't really get to see. I'll update you if I learn different.) Divide evenly among ramekins-filling about 1/2 of each ramekin-no more than 2/3. Use extra ramekins if necessary.
- If you want to have insurance for a molten center, to give some leeway with baking, press 1/2 oz. chocolate (or if you're being creative whatever else you might want, like the Andes mint) into the center of the top of the cake, just below the surface.
- At this point, you may refrigerate the cakes and bake at a later time. DO NOT refrigerate before.
- Bake cakes for 8 minutes if the batter is fresh, bake for 10 if they've been refrigerated. You may wish to test with 1 cake first to make sure the timing is perfect. You want it to be runny in the middle, but not completely falling apart.
- Remove from oven and let sit for 3 minutes. Invert onto plate. If it is stuck and not coming out, run a thin paring knife around the edge to loosen.
- Garnish, if desired.
I made the raspberry sauce for Michael. He likes that stuff. And it was Valentine's Day....so I thought I'd be nice :)
I linked up here.