Chocolate Molten Lava Cake Recipe



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Chocolate Molten Lava Cake Recipe (photograph)  
Chocolate Molten Cake







Prepare these easy chocolate molten lava cakes in custard cups 1 day ahead, cover and refrigerate,
then bring to room temperature and bake 10 minutes before serving....
the baked chocolate molten lava cakes ooze out like molten lava when cut into

See more of my easy gourmet desserts with photographs for
elegant
Dinner Parties



Have you tried my
gourmet Amuse Bouche Recipe all with photographs

Chocolate Molten Lava Cake 
recipe and photograph created by Peggy Bucholz for www.finedinings.com





Makes 8

8 ounces bittersweet chocolate coarsely chopped
1/2 cup plus 2 tablespoons unsalted butter
3 eggs
3 egg yolks
1-1/2 cups powdered sugar
1/4 teaspoon salt
1/2 cup all purpose flour
8 (1/2 cup) ramekins (custard cups)
 butter for ramekins 
3/4 cup heavy cream whipped to soft peaks
8
maraschino cherries with stems for garnish
8 fresh mint sprigs for garnish

In a small saucepan over medium low heat melt bittersweet chocolate and unsalted butter together stirring until smooth; remove from heat and cool.

In small mixing bowl combine 3 eggs, 3 egg yolks, powdered sugar and salt beating on high speed for 5 minutes or until starting to thicken; stir in cooled chocolate mixture.  Sift flour over the batter and fold into chocolate until well blended.

Spoon chocolate 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 chocolate cakes in oven and bake at 400° for 8 to 10 minutes. Edges should be firm, centers will be runny.  Remove and let rest for 5 minutes. Loosen edges of each cake 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 molten lava cakes immediately.

Note:  It is normal for the molten lava cake centers to collapse because they are soft from being under baked.





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 Photograph created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001 www.finedinings.com