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Wednesday, February 23, 2011

February Baking - Chocolate Lava Cakes

Marking one more thing off my 2011 To-Do List, I decided that my February baking had to include chocolate and raspberries. It also had to be romantic. So, I ended up with a Chocolate Lava Cake topped with raspberries. Isn't it just lovely?




Preparation Time: 15 minutes
Cooking Time: 10 minutes

Ingredients (4 people):

6 oz. Semi-Sweet Baking Chocolate (or use your favorite 70% dark chocolate bar)
6 oz. Butter (diced, room temperature)
3 Eggs
1/2 cup Granulated Sugar
1/3 cup Flour
Butter for Ramekins


How to Make It:


Preheat oven to 350°F
1. Melt chocolate on low flame in a bain-marie (double boiler). When melted, take of flame, and…
2. Stir in diced butter, until it melts.

3. In another bowl, beat eggs and sugar, until it starts to whiten.
4. Stir in melted chocolate and then the flour.
5. Butter 4 individual ramekins, and pour in chocolate batter.


6. Cook for about 10 minutes.
7. Tip ramekins upside down onto dessert plates and serve.
VoilĂ !


Tips:
You can definitely prepare your chocolate lave cake recipe ahead of time, and then bake 10 minutes before serving. I always do it this way!


In terms of buttering the ramekins: butter the bottoms first, and then butter the sides, wiping from the bottom up to the top. It helps the chocolate to rise even more.


In terms of baking time… well, it depends on how runny you want it! I like it with a super-liquid-oozing center -- so do my guests! For this, you want the top to be cooked through, but the center to be liquid. You can check with a toothpick after 10 minutes of baking.
If you don't like liquid-center chocolate desserts, just cook for a little longer, and you will have an incredibly moist chocolate cake. So, either way, you can't go wrong!


{via Famous French Desserts}




Eat & Enjoy!

2 comments:

  1. I am totally trying thus. It looks a lot like La Riviera's signature dessert...only this has flour.

    ReplyDelete