Chocolate Lava Cake
Rumor has it that the first "lava cake" was an accident by a pastry chef who took his dessert from the oven and when he…
Rumor has it that the first “lava cake” was an accident by a pastry chef who took his dessert from the oven and when he inverted it, it opened like a volcano and warm chocolate oozed out. He then decided to go ahead and serve it, but renamed it a “lava cake.”
This recipe is fun and easy and everyone will think it is incredible.
Please e-mail me at firstname.lastname@example.org. I would love to know how this dessert worked out for you.
1 pkg. (4 oz.) Baker’s Semi-Sweet Chocolate
1/2 cup butter
1 cup confectioner’s sugar
2 whole eggs
2 egg yolks
6 Tbs. flour
Whipped cream or ice cream for topping
INSTRUCTIONS: [Yield: 4 individual cakes]
1. Heat oven to 425 degrees.
2. Butter 4 small custard cups; place on baking sheet.
3. Melt chocolate and butter in double boiler on stove until chocolate in completely melted. Whisk until chocolate is melted. Stir in confectioner’s sugar.
4. Pour mixture into mixing bowl and turn mixer on medium.
5. Add egg yolks and whole eggs a little at a time while mixer is running so as not to cook the eggs.
6. Bake 13 to 14 minutes until sides of dessert are firm, but centers are soft.
7. Let stand 1 minute after removing from oven. Carefully run a knife around cakes to loosen. Invert onto a dessert plate. Top with whipped cream or ice cream and a cherry.
Make ahead tip: After step 5, one can cover the dishes with waxed paper and store in refrigerator for up to 24 hours. Let stand at room temperature for 1 hour before baking if they have been in refrigerator.
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