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![](_themes/cookbook/atabrule.gif) |
![](images/ChcMltnLvCk.jpg) |
Chocolate Molten
Lava Cake
This one is fun to serve and will be the finale
for your meal
|
Jenn makes this one and suggests sometimes
substituting Raspberry Liquor for the Grand Marnier and Orange Zest.
When the cakes are cut into, steaming chocolate "lava" will
pour out from inside. |
Quantity |
Ingredients |
Preparation Notes |
Frozen Chocolate Centers |
Frozen Centers
- Put chocolate in 1qt measuring cup with a pouring
spout.
- In a small saucepan, set over medium heat, heat
the cream and corn syrup, stirring constantly with a wooden spoon until
mixture comes to a boil.
- Pour the hot cream over the chocolate
- Let the mixture stand for 30 seconds to melt the
chocolate
- Gently whisk until smooth
- Stir in the Grand Marnier, vanilla and orange zest
- Cover an ice cube tray with a piece of plastic
wrap. With your fingers, press down on the plastic wrap to line six
individual ice cube cavities with plastic.
- Pour the warm chocolate mixture into the lined
cavities, filling each to the brim.
- Cover and refrigerate
- When chilled, cover tray and cubes with plastic
wrap and freeze for 3 - 4 hours until solid. Keep frozen until ready
to assemble the dessert.
Chocolate Cake
- Position a rack in the center of the oven and
preheat to 425 degrees.
- Generously butter the bottom and sides of six 6 oz
ramekins and set on a baking sheet
- Melt the chocolate with the water and coffee.
Gently whisk until smooth.
- Let the chocolate mixture cool for 5 - 10 minutes
until tepid
- In a large bowl, beat the butter for 30 seconds at
medium speed until creamy.
- While beating add 1/2 cup of the sugar.
- Beat in the vanilla.
- One at a time, add egg yolks beating well.
- Add melted chocolate mixture and beat until smooth.
- In a large (grease free) bowl, beat the egg whites
until frothy. Gradually increase speed to high and beat until peaks
begin to form.
- Gradually add the remaining 1 Tbsp of sugar and
continue beating until stiff, shiny peaks form.
- Fold 1/3 of the egg white mixture into 1/3 of the
chocolate batter. Gently fold each remaining third in.
- Spoon half of the batter, filling each ramekin a
little more than half full.
- Unwrap the frozen cubes.
- Nestle a frozen cube in the center of each batter
filled ramekin. Spoon the remaining batter over the tops of the frozen
cubes covering them completely.
- Bake for 15 to 20 minutes until batter has risen
1/2 inch above the ramekin rims and tops are slightly cracked.
- It is better to under bake than over bake.
- Let the cakes cool about 5 minutes in the ramekins.
- Turn the ramekins upside down onto individual
plates and let the cakes fall out.
- Garnish with strawberries if desired.
- Serve warm.
|
6 oz |
semisweet chocolate - finely chopped |
3/4
Cup |
heavy cream |
2
Tbsp |
light corn syrup |
1
Tbsp |
Grand Marnier |
1
Teas |
vanilla extract |
1/4
Teas |
finely grated orange zest |
Chocolate Cake |
|
Softened butter or margarine for buttering ramekins |
9 oz |
semisweet chocolate - coarsely chopped |
1/4
Cup |
water |
2
Teas |
Instant coffee granules |
3/4
Cup + 3 Tbsp |
sifted all purpose flour |
1/8
teas |
Salt |
8
Tbsp |
unsalted butter (1 stick slightly softened) |
1/2
Cup + 1 Tbsp |
Sugar (used in two separate measurements) |
2
Teas |
Vanilla Extract |
3
Large |
Eggs (separated) |
1
Large |
Egg
White (room temp) |
|
Strawberries for garnish (optional) |
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Download a
printer friendly version of this recipe.
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