Molten
Chocolate Lava Cake
recipe and photograph created by www.finedinings.com
Prepare molten
lava cakes 1 day ahead
...cover and refrigerate
bring to room temperature and bake 10 minutes before serving
Makes 8
8 ounces bittersweet chocolate coarsely chopped
1 cup unsalted butter
4 eggs
4 egg yolks
1/2
cups sugar
1/4 teaspoon salt
1/2 cup all purpose flour
3/4 cup heavy cream whipped to soft peaks
8
maraschino cherries
with stems for garnish
8
fresh mint sprigs for
garnish
8 (1/2 cup) ramekins (custard cups)
butter for ramekins
In a small saucepan over medium low heat melt chocolate and butter stirring until
smooth; remove from heat and cool.
In small mixing bowl combine 4 eggs,
4 egg yolks, sugar and salt beating on high speed for
5 minutes or until starting to thicken; stir in cooled chocolate-butter mixture. Sift flour over batter and fold in to blend.
Spoon cake batter into eight 1/2-cup buttered custard cups. (At this point, cakes can be covered, refrigerated and baked the next day if desired).
Remove from refrigerator at least 2 hours before baking to bring
to room temperature.
Place cakes in oven
and bake at 400° for 8 to 10 minutes. Remove
from the oven, let rest 5 minutes. Loosen edges with a sharp knife and invert onto individual dessert
plates. Top with whipped cream or ice cream;
garnish
with maraschino cherries, mint sprigs and
serve immediately.
Note: It is normal for
cake centers to collapse because they are soft from being under
baked.
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