Sunday, February 28, 2010

Molten Chocolate Lava Cakes

I had a chunk of Valrhona in my pantry and I found a good use for it last night. Valrhona is a high grade French chocolate, I use it for cooking and baking. It is more expensive than regular baking chocolate, but not outrageously so and it is certainly worth the price as the quality is superb.

I kind of forgot about this recipe and haven't made it in a long time. I am not sure where I picked this recipe up, I scrawled the recipe down on a piece of notebook paper and I keep it in my 3-ring "sweets" binder. It does not require very many ingredients, but you should use good quality bittersweet chocolate. In a pinch, I have used semi sweet chocolate chips instead of bittersweet chocolate. The better the chocolate, the more rich the dessert will be.

I assembled the ingredients for this before I put steaks on the grill. I whipped it up after dinner and by the time we had the kitchen cleaned up, dessert was ready.

Molten Chocolate Lava Cakes

1 stick butter
1 T. flour + 1 t. flour
4 oz chopped bittersweet chocolate (semi sweet may be substituted)
2 large eggs
2 egg yolks
1/4 C. sugar
pinch of salt

Preheat oven to 450.
Line a muffin tin with 4 - 6 foil muffin liners. I like to use the big foil muffin liners, so I usually only make 4 large molten chocolate lava cakes. You could use smaller liners and make 6 small lava cakes (but that would be sad, go for the bigger size).

Spray the foil muffin liners (if using) generously with non-stick spray. Alternatively, you could butter several ramekins but I found the foil liners much easier to handle.

Over a low flame, melt the butter and chocolate together, set aside.

Meanwhile beat the eggs, egg yolks, sugar and salt until light and thick. You can use your mixer or do this by hand with a whisk. Add the melted chocolate and mix well to combine. Stir in the flour. Divide among the muffin tins or ramekins and bake at 450 for 6- 7 minutes. The centers should still look a bit jiggly when you get these out of the oven, that is OK.

Let the cakes sit for at least 5 minutes before plating and serving. Excellent with vanilla ice cream or coffee flavored gelato. Best served warm.