Tuesday, July 17, 2012

Molten Chocolate Cakes or Lava Cakes

Several weeks ago some friends came to stay with us for the weekend. Rex is a true chocoholic so I knew this would be the perfect time to try this dessert. Bob and I shared one our last night in Melbourne and I have been wanting an excuse ever since. I know molten chocolate cakes have been around for a while, I found this recipe on the New York Times website...they do make an impressive dessert to serve for guests.

Molten Chocolate Cakes

  • 1/2 cup  butter, plus more to butter the molds
  • 4 ounces bittersweet chocolate, preferably Valrhona or some other high quality dark chocolate
  • 2 eggs
  • 2 egg yolks
  • 1/4 cup sugar
  • 2 teaspoons flour, plus more for dusting
They carry Valrhona at Trader Joe's !!

1) If you are going to bake them right away, preheat the oven to 450 F. They can prepared in advanced but should be baked right before serving.
2) Prepare four ramekins or custard cups, buttering them and then dusting them with flour.
3) In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted.

4) While that's heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.
Here's Rex beating the eggs and sugar. That is one happy guy !!

 5) Beat together the melted chocolate and butter; it should be quite warm.
 6) Pour the egg mixture into the melted chocolate and butter.
 7) Then quickly beat in the flour, just until combined.
8) Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.) Place the ramekins on a baking sheet.

9) Bake the molds for 5 to 6 minutes; the center will still be quite soft, but the sides will be set. And trust me they only need to bake for that long !!

10)  Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.
11) We served ours with a decadent array of ice cream choices, whipped cream would be good as well.
Rex picked out four flavors: chocolate, vanilla, salted caramel gelato and coconut bliss.
I found that I would have preferred splitting one of these very rich little gems.
A whole one was too much for me, I ate it anyway ;-)
And we were surprised to find that they are great the next day cold, they turn into a fudgy brownie-like cake !!

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