Chocolate Lava Cake Recipe- Molten Chocolate Goodness

Hi guys, this is a just quick recipe post on Chocolate Lava Cakes! I have never made lava cakes before but a couple of my friends and I decided to tackle it yesterday and it turned out really really well! It’s not the healthiest thing you can eat, but I would say it’s worth the occasional splurge :D

We followed the “Ghirardelli Individual Chocolate Lava Cakes” recipe from allrecipes.com but we modified it by using regular Baker’s dark chocolate instead of the Ghirardelli brand. This is what it looked like right before we put it in the oven. You can’t really tell from the picture, but there is a ball of cold ganache in the middle of the batter of each ramekin.

The batter rose beautifully and you can still see that the center is quite gooey from the molten ganache.

Oh, look at how good that looks... *drools*

We flipped the ramekins over and took out the cakes. Then we topped the chocolate lava cakes off with a scoop of creamy vanilla ice cream.  Ice-cream is a definite MUST to accompany the cake because it gives you an amazing hot and cold sensation when eating. 

Cut the cake open and you get... molten chocolate lava. This is truly a sinfully delicious dessert.

Recipe

Ganache Center:

• 2 ounces of chocolate baking bar, broken or chopped into 1-inch pieces
• 1/4 cup heavy cream

Cakes:

• 4 ounces of chocolate baking bar, broken or chopped into 1-inch pieces
• 1/2 cup unsalted butter, cut into pieces
• 2 large whole eggs
• 2 large egg yolks
• 1/3 cup granulated white sugar
• 1/2 teaspoon pure vanilla extract
• 1/4 cup cake flour

1.       To make the centers, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 2 ounces of chocolate with the cream. Whisk gently to blend.

2.       Refrigerate for about 2 hours, or until firm. With your hands, form into six balls; refrigerate until needed.

3.       Preheat the oven to 400 degrees F. Spray six 4-ounce ramekins or custard cups with cooking spray.

4.       To make the cakes, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4 ounces of chocolate and the butter, stirring occasionally until smooth.

5.       In a large bowl, with an electric mixer, whisk the whole eggs, egg yolks, sugar, and vanilla on high speed for about 5 minutes, or until thick and light. Fold the melted chocolate mixture and flour into the egg mixture just until combined. Spoon the cake batter into the ramekins. Place a chocolate ball in the middle of each ramekin.

6.       Bake for about 15 minutes, or until the cake is firm to the touch. Remove from the oven and let sit for about 5 minutes. Run a small, sharp knife around the inside of each ramekin, place an upside-down plate on top, invert, and remove the ramekin. Garnish with raspberries and a dollop of whipped cream.

Happy Eating!

courtesy of http://www.teluguone.com/funtime/index1.jsp?filename=arts/ChocolateArt.html