This recipe for rich chocolate lava cake is a decadent treat for those special occasions. It’s not particularly fast or economical to make. It’s definitely not low calorie or heart smart. But oh, my! How wonderful it tastes.
This cake is particularly good when topped with Espresso Cream. The recipe is included for that as well.
Trivia: According to Wikipedia, a Chocolate Lava Cakes are often referred to as Molten Chocolate Cakes.
Tip #1: To convert these measurements to metric, please refer to this online Cooking Converter
Tip #2: This recipe requires a good quality bittersweet chocolate.
Tip #3: Finding the ideal pans for this recipe can be a challenge. Ideally, you need six tart pans that are 4 inches by 2 inches, are non-stick and have a removable bottom with straight sides. You could also use six 4-inch (that’s ten centimetres) disposable aluminium pans.
Butter, softened, for buttering the pans (first amount)
Cocoa powder for dusting the pans
6 1/2 ounces good quality, bittersweet chocolate
3 tablespoons butter, unsalted (second amount)
pinch of sea salt
4 egg yolks, large
1/4 cup of sugar
2 egg whites, large
Prepare the pans by buttering the insides well and then dusting the buttered surface with the cocoa powder.
Chop the bittersweet chocolate.
Using the top pan of your double boiler, mix together the chopped bittersweet chocolate, butter and salt. Place this over water that is not quite boiling and melt together. Stir from time to time while this is melting. Remove from heat when the chocolate is almost, but not quite, melted. Continue stirring until the melting has finished then set aside to cool.
In a separate bowl, combine the egg yolks and almost all the sugar. Set aside one tablespoon of the sugar for later. Using a good mixer, beat at high speed until the mixture is thick and has a light hue. Fold the cooled chocolate into the egg mixture.
Using a clean bowl and beaters, add the remaining tablespoon of sugar to the egg whites. Whip the egg whites until they form stiff peaks. Be sure that the beaters are 100% clean or the whites will not whip properly.
Working carefully, fold the whites into the chocolate mixture one third at a time. Spoon this batter into the tart pans. You can bake your lava cakes now, or you may, if you wish, cover the pans and refrigerate for a few hours.
When you are ready to bake, preheat the oven to 425°F or 220°C.
Place the individual tart pans on a baking sheet, being sure to leave plenty of space in between. If the batter has been refrigerated, bake for about nine minutes. Bake for about eight minutes if you have not refrigerated the batter. The centres will still be wobbly when done.
Remove from oven. Remove the cakes from their pans by loosening the sides with a knife, then flipping them upside down onto your serving plates.
Serve with Espresso Cream and unsweetened whipped cream.
Espresso Cream Ingredients
6 egg yolks, large
1/2 cup sugar
1 cup half-and-half cream
1 teaspoon whipping cream
1 teaspoon instant espresso
1 teaspoon vanilla extract
Beat the sugar and the egg yolks together well. Put the half-and-half cream and the whipping cream in a large, heavy pot. Place this over heat and bring to a boil. Be sure the mixture is fully boiling. Remove this from the heat, and very slowly pour a quarter of it into the egg-sugar mixture. It is important that you stir well while pouring. Dump the rest of the cream in suddenly and whisk well.
Pour this mixture through a sieve and into a fresh bowl. Stir in the vanilla and instant espresso.
Refrigerate this cream and stir every ten minutes until it is chilled.
With Espresso Cream and Whipped Cream, your rich chocolate lava cakes are sinfully good.