RMJcar's eatings: Chocolate Lava Cake

Chocolate Lava Cake

Want to cook a decadent dessert that is ready after half an hour. Look to the chocolate lava cake. The method of getting a solid outside and a liquid interior lies with the combination of baking temperature and time. Traditionally, cakes are baked at 350 degrees Fahrenheit for over half an hour. To get a lava cake, you bake it at a higher temperature for less time. This cooks the exterior much faster than the interior resulting in oozy liquidy goodness.

See http://www.chef-in-training.com/2015/03/chocolate-molten-lava-cake/ for the original recipe.

1. Start by preheating your oven to 425 degrees Fahrenheit.

2.Prepare 4 small ramekins.(6-8 ounces) by spraying them with non-stick spray, coating them with a little flour, and placing them on top of a baking sheet.

3. The recipe said to use the microwave to melt 4 ounces of semi-sweet chocolate (you can use chocolate chips) and 1/2 a cup of butter (1 stick together). I melted them in a double boiler. I also used unsalted butter, so I added a little bit of salt to compensate.

Before

After

4. While the chocolate is melting, crack 2 eggs and 2 egg yolks in a bowl.

5. Once the chocolate is melted, add in 1 cup of powdered sugar and mix. The mixture's consistency will resemble frosting... because that is pretty much what the mixture is at this point.

6. Mix the eggs, then mix in 6 tablespoons of all purpose flour.

7. Pour in an equal amount of batter into each ramekin

8. Place the ramekins in the oven for 12-13 minutes. The middle of each cake should be soft, but not too soft, and the edges should be solid.

9.Let the cakes cool for 2 minutes. If you try taking the cake out too soon, they will fall apart. The additional cooling time will help the exterior of the cakes hold their shape. To help get the cakes out, run a knife along the edge. Place a plate on top, then invert the ramekin and plate. You might need to juggle the ramekin a bit and you will need oven mitts.