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My Attempt at Making Chocolate Lava Cakes

by Carol Rood March 26, 2013

By Carol Rood

Last week I wrote about my Culinary Bucket List which included a few things I would like to attempt to cook or bake.  Bluebell and I really wanted to try to make cannoli, but apparently in order to make it you need cannoli molds….who knew?  And they are difficult to find, only avaulable online.  Sheesh.

So it was on to Plan B – chocolate lava cakes. You know, those supremely chocolatey cakes with chocolate oozing from the center.

chocolaveacke

I found the recipe on the Ghiradelli web site.  I doubled the recipe because I wanted to use 6 oz ramekins instead of 4 oz ramekins.

Individual Chocolate Lava Cakes
Yield:
6 Servings

1 1/2 (6 oz)  60% Ghiradelli Bittersweet Chocolate Baking Bars   (I actually used 3 oz bittersweet and 3 oz semisweet)
2 eggs
1/4 cup heavy cream
8 tablespoons (1 stick) unsalted butter
2 egg yolks
1/3 cup sugar
1/2 teaspoon vanilla extract
1/4 cup cake flour

Directions

To make centers, melt 2 ounces of chocolate (1/2 a baking bar) and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.

To make cake, heat oven to 400°F. Spray six 4-ounce ramekins or custard cups with cooking spray. Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.

Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream.

Here is how it looked:

melting butter and chocolate in double boiler
melting butter and chocolate in double boiler
Melted butter and chocolate
Melted butter and chocolate
After sitting in fridge for 2 hours I divided into 6 equal (ish) pieces and
After sitting in fridge for 2 hours I divided into 6 equal (ish) pieces and
rolled each piece into a chocolate ball
rolled each piece into a chocolate ball
Choco balls going back into fridge while we make the cake batter
Choco balls going back into fridge while we make the cake batter
egg, sugar mixture after about 4 minutes on high in Kitchen Aid mixer
egg, sugar mixture after about 4 minutes on high in Kitchen Aid mixer
Pouring melted chocolate mixture into batter
Pouring melted chocolate mixture into batter
Folding in flour
Folding in flour
Ready to go in  ramekins
Ready to go in ramekins
spooning batter into ramekins
spooning batter into ramekins
dropping a choco ball into center of each ramekin
dropping a choco ball into center of each ramekin
Ready to go into the oven
Ready to go into the oven
out after about 20 minutes
out after about 20 minutes
Flipping out onto a plate
Flipping out onto a plate
It didn't come out as cleanly as I would have liked. (I did spray the ramekins)
It didn’t come out as cleanly as I would have liked. (I did spray the ramekins)
Not so cute, but
Not so cute, but
A little whipped cream can cover the hole.  *wink*
A little whipped cream can cover the hole. *wink*
NO chocolate lava coming out.
NO chocolate lava coming out.
A bit disappointing.
A bit disappointing.
we tried another with the same result.
we tried another with the same result.

So the bottom line is:  the cake was yummy, although it was definitely bittersweet.  The boys took a pass, as they said it was too bitter.  Although the Hunter took his, mixed in about a cup of whipped cream and pronounced it “ok”.

I would not make this again, as in my opinion the results did not live up to the effort of making them.

NOT a winner for my family.

The post My Attempt at Making Chocolate Lava Cakes appeared first on The Next Family.




Carol Rood
Carol Rood

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