 |
Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Before you try this, THIS RECIPE NEEDS EXPERIMENTATION AND TWEAKING!!!! This is the only recipe I've found for lava cakes that has a separate truffle-like recipe for the 'lava' centers instead of unbaked batter pudding in the middle. The original recipe called for 6 eggs but only mentioned 3 in the method, but based on its first review, I'm thinking 6 should be used. Another recipe I've seen called for 6 eggs - 3 yolks and 3 full eggs added to batter initially, and then the remaining 3 yolks whipped and added to the batter just before putting into the muffin tins for baking. This would make sense, given that the recipe calls for 3 separated eggs Ingredients:
14 ounces dark semi-sweet chocolate |
8 ounces butter |
2 teaspoons vanilla extract |
6 eggs, total 3 separated and at room temperature |
3 ounces cake flour, sifted |
1/4 teaspoon cream of tartar |
4 ounces sugar |
4 ounces dark semi-sweet chocolate |
3 ounces heavy cream |
2 teaspoons butter |
Directions:
1. For lava centers: Chop chocolate into pieces and put into a metal bowl.
2. Heat cream and pour over chocolate; whisk until smooth. Add butter and whisk until fully incorporated.
3. Place mixture in fridge to cool until a frosting-like texture is reached, whisking periodically.
4. With a spoon or melon-baller, make cherry-sized mounds on a cookie sheet and freeze until ready to use.
5. For cake batter: Chop chocolate into pieces. Place on top of a double-boiler with butter and melt.
6. Remove from heat and add vanilla extract and 3 egg yolks. Whisk together until mixture is smooth.
7. Add well-sifted flour and gently incorporate into chocolate mixture.
8. Place 3 egg whites, salt, and cream of tartar into a clean bowl. Whisk until whites form soft peaks. Continue to whisk while slowly sprinkling in the sugar.
9. Using a rubber spatula, carefully the egg white mixture into the chocolate mixture, adding a third at a time.
10. Spoon batter into large non-stick muffin tins, filling 3/4 full. (Ramekins may be used as well; butter insides and dust with cocoa first).
11. Push a lava center into the center of each little cake.
12. Bake at 375F for 15 minutes. DO NOT OVER-BAKE!
13. Remove from oven, wait 5 minutes, then carefully unmold onto wire rack to cool.
14. Serve cakes warm. If you need to reheat, simply microwave for 30 seconds.
|
|