So first I searched around for a lava cake recipe. I have a good recipe for moist chocolate cake, my Holy Grail chocolate cake that never seems to fail to make people happy, but I’m pretty sure lava cakes are different so I didn’t go with that HG chocolate cake recipe.
I found a recipe at Food & Wine and I just went with it. I have the link to the recipe and the recipe itself at the end of this post. Anyway here is how it went:
First I melted the Hershey’s Mini Kisses with butter and mized them together until smooth. In a separate bowl I whipped the sugar, eggs and salt. I was doubting the colour at this point.
Here I’m folding in the chocolate into the egg mixture. It looks nice and fluffy.. Kinda like.. Whoa now that I think about it.. it looks sorta like a souffle actually! Except this has yolks. It looks pretty light..
Then I scooped the batter in these baking non-stick tins, which I prepared by coating with butter and dusting with cocoa powder. You do not want to blow on the cocoa to coat the sides. Trust me. These tins are actually for cheesecakes. The bottom has removable plates so you can push the cakes up and out of the tray.
Please turn out ok my preciouses.. Baked them at 200° C until just a few seconds under 12 minutes.
The final product. It’s really light coloured, not what I was expecting of the recipe but I sorta knew might happen based on the batter’s light colour earlier. Not the prettiest thing you’ve ever seen. It rose so high and then deflated.. really like a souffle. I didn’t know it would do that. And I definitely could have underbaked it some more. Other than that, it was a surprising hit with the taste testers! The was yummy, there was enough of the molten middle that it can be called a lava cake. Next time should be better.
Now for the recipe which I’ve tweaked/adjusted for measurements, to make some steps a bit easier and to reflect what I’ve actually done:
Chocolate Lava Cake
1 stick (4oz / 1/2 cup) butter
6 oz (3/4 cup) chocolates pieces
2 egg yolks
1/4 cup sugar
Pinch of salt
2 tablespoons all-purpose flour[/pullquote]
1 Preheat the oven to 200°. Butter and lightly dust cocoa powder on the insides of 6 small ramekins or a cupcake baking tin. Tap out the cocoa. Set the ramekins on a baking sheet.
2 In a microwave safe bowl, melt the butter with the chocolate and mix until smooth. Wash the eggs with soap and water. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
3 Quickly fold the chocolate into the egg mixture along with the sifted flour. Spoon the batter into the prepared ramekins/baking tins and bake for 11 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.
Original recipe via: Food & Wine