Best Chocolate Lava Cake Recipe

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Will Dickey

Is there anything more decadent than slipping your fork into a chocolate cake? That moment when the crust cracks, releasing a stream of melted chocolate, well, it’s pure pleasure. Of all the delicious chocolate desserts for Valentine’s Day, chocolate lava cakes are a sure win. If you want to take your dessert experience to the next level, pair the cakes with a rich, robust red wine, like a Cabernet Sauvignon, or a fortified dessert wine, like port. (If you can’t find any of these locally, you can always try your luck with a wine subscription box.) Just pair it with your chocolate lava cake, of course!

Are chocolate lava cakes safe to eat?

Don’t be scared off by the ooey, gooey chocolate center! Even if the dough seems undercooked, the eggs reach a temperature of 160° during cooking, which guarantees the safety of the cakes. It’s the exceptionally low ratio of dry to liquid ingredients that makes these cakes so rich, gooey and Hello.

What can you bake chocolate lava cakes in besides ramekins?

Good news! You don’t need to own individual (adorable) ramekins to make chocolate lava cakes – you can also bake them in a jumbo 6-cup muffin pan. To remove the cakes from the pan, run a knife around the edges, place a rimmed baking sheet on top of the muffin pan and carefully invert the pans together. Give gravity a few seconds to work before removing the muffin pan to reveal your beautiful chocolate lava cakes. Then, use a spatula to transfer the cakes to individual serving plates.

How to make chocolate lava cakes perfect?

The key to perfect chocolate lava cakes is to generously butter and flour the ramekins or muffin tins before adding the batter. While cooking spray is often a great shortcut to whipping up a casserole, it doesn’t work very well for this recipe. A generous layer of butter in every nook and cranny of the ramekins or muffin pans, along with a light dusting of flour are your best bets for helping these chocolate lava cakes slide easily from their baking dishes.

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Yields:

6


portions

Preparation time:

0

hours

15

minutes

Total time:

0

hours

15

minutes

1/4 tsp.

unsalted butter, more for the ramekins

2 tbsp.

all-purpose flour, plus more for the ramekins

6 oz.

bittersweet chocolate, coarsely chopped

1/2 tsp.

instant espresso granules

Vanilla ice cream, chocolate or caramel sauce, strawberries cut in half, to serve

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  1. Preheat the oven to 450°. Butter and flour six 6-ounce ramekins. Place on a rimmed baking sheet and set aside.
  2. In a medium microwave-safe bowl, combine butter and chocolate. Microwave at 50% power until smooth and melted, about 2 minutes, stirring every 30 seconds. Put aside.
  3. In the bowl of a stand mixer fitted with a whisk attachment, combine the eggs, egg yolks, sugar, vanilla, instant espresso granules and salt. Beat over medium-high heat until thick and pale, about 3 minutes.
  4. Immediately stir the hot chocolate mixture and flour into the beaten egg mixture. Divide the batter evenly into the prepared ramekins. (A 1/3 cup pile should go in each).
  5. Bake until sides of cakes are set but centers are still slightly jiggly, 8 to 10 minutes. Let the cakes cool in the ramekins for 1 minute. Invert each cake onto a serving platter. Serve immediately with ice cream, chocolate or caramel sauce and halved strawberries.

To make these chocolate lava cakes even more special, serve them with fresh raspberries or raspberry sauce.

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