Chocolate Molten Lava Cake
baked in ramekins, chocolate oozes out like molten lava when cut into

HOME      RECIPE  INDEX       GARNISHES       MENUS      APPETIZERS      AMUSE  BOUCHE      DESSERTS      PLAN  DINNER

These are such fun to make and easy to do, a beautiful dessert to serve after a gourmet dinner or anytime.


Chocolate Molten Cake

recipe and photograph created by Peggy Bucholz
www.finedinings.com



Follow Fine Dinings Gourmet Recipes on Facebook


Total Time: 50 min        Prep: 40 min        Cook: 10 min        Servings: 8

Ingredients

8 ounces Baker's 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


Directions

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

In a small mixing bowl combine eggs and 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 in until well blended.

Spoon into ramekins. 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 degrees F. for 8 to 10 minutes. Edges should be firm, centers will be runny. Remove and let rest for 5 minutes. Loosen edges with a sharp knife and invert onto individual dessert plates. Top with whipped or ice cream. Garnish with maraschino cherries, mint sprigs and serve immediately.

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

Wine recommendation: Cabernet Sauvignon; Merlot

Resources    Restaurant Reviews   About the Author     Contact Me

 created by Peggy Bucholz, Fine Dining Gourmet Recipes
All Rights Reserved
established 2001 www.finedinings.com