Cooks: Need a Tried and True recipe, please

glenda_al

17 years ago

Your Lava cake.

I found this one, and would like to compare with one that anyone has prepared and tasted.

Thanks

Never made lava cake before. So please someone post only recipe that you have used youself.

Lava Cake

Yield: 4 servings

Ingredients

4 ounces semisweet baking chocolate or 3/4 cup semisweet chocolate morsels (I used Ghirardelli for both)

1/2 cup butter (1 stick)

1 teaspoon vanilla extract

1 cup confectioners sugar

2 eggs

1 egg yolk

6 tablespoons all-purpose flour

Preparation

1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet.

2. Microwave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups.

2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 10 minutes. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately.

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Comments (7)

patti43
17 years ago
This one's from the RE board. Truthfully, I haven't tried it but Marilyn (danain) posted it and anything I've ever tried of hers is delicious. Reminds me I need to try it. I notice your recipe is only for four--would you need to double it? I think if you just spray the ramekins with PAM would work w/o the waxed paper. It sure has enough egg in it!!

Chocolate Lava Cakes (Makes 6)

3/4 cup butter
6 ounces semi-sweet chocolate
1 cup granulated sugar
1 teaspoon instant coffee
3/4 all-purpose flour
1/4 teaspoon salt
4 large eggs
4 large egg yolks
1/2 teaspoon vanilla extract

Line bottom only of 6 jumbo muffin cups (or 6 ramekins) with wax paper, then grease; set aside. In a small sauce pan over low heat, melt butter and chocolate stirring constantly until smooth; remove from heat. Whisk in granulated sugar and coffee then flour and salt until blended. Beat in eggs and egg yolks along with vanilla. Pour evenly into prepared pans (pans can be filled close to the top, cakes wonÂt rise). Refrigerate at least an hour before baking (or overnight).

Preheat oven to 425Â°.Bake 10 to 12 minutes or until edges are firm but centers are still slightly soft. Do not over-bake. (The centers should look like about 1/3rd of the cake is not baked.) Cool 10 minutes on a wire rack. To serve, carefully run sharp knife around cake edges. Unmold onto serving plates, and then remove waxed paper. Top with confectionerÂs sugar, chocolate shavings or sweet whipped cream. Serve warm or cooled.

*After these are cooled completely the filling will become like soft, gooey fudge.
**Adding a small amount of coffee to chocolate enhances the flavor of the chocolate.
glenda_al
Original Author
17 years ago
Thanks patti.
I'm just cooking for DS and myself.

I don't have instant coffee.
Does sound good!

I might opt for buying a big slice of NY cheesecake from local Jewish deli. Theirs is the bestest.
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patti43
17 years ago
Sounds good to me! I will make that lava cake soon and let you know,'cause now Im cravin'.
lilliepad
17 years ago
I was just at the pioneer woman's site and found this recipe for what she calls "Baked Fudge".It sounds similar to the lava cakes and easy to make and everything I have tried from her recipes has always been good.

Here is a link that might be useful: Baked Fudge
nodakgal
17 years ago
Oh my Lillie!
I've been to PW lots of times, I dunno how I missed that baked fudge recipe. I have it saved for future use! Thanks!

Glenda I have never made the Lava Cakes....but seen lots of good looking pictures!
glenda_al
Original Author
17 years ago
Carnival cruise line serves them! Thus I've had plenty:o)

Know when I went with DS and his wife, two years ago, cruising, they gobbled theirs up. So I know DS will enjoy! Me too!
woodie
17 years ago
Glenda this is tried and true by me, who doesn't like to fool around much with desserts so if I can do it, anybody can! Sol's recipes are all great - as are Marilyns!

Molten Lava Cakes -Sol
Â½ pound bittersweet chocolate, finely chopped
Â½ pound butter
6 whole eggs, room temperature
1 Â½ cups sugar
Â½ cup flour
Preheat the oven to 400Â°F. Butter the bottom and sides of 8 6-ounce ramekins and sprinkle with baking cocoa, tap to remove excess cocoa. Set aside.
In the top of a double boiler or in a microwave, gently, melt the chocolate and butter. Whisk until completely melted.
Meanwhile, in a large bowl whisk together the eggs, sugar and flour until just blended. Gradually whisk the chocolate mixture into the egg mixture until combined.
Evenly divide the mixture between the prepared ramekins. Place the ramekins on a baking sheet and bake for 10-12 minutes or until the tops are firm and beginning to crack and the edges are set. Remove from oven and serve immediately, with ice cream, your favorite chocolate sauce, a few chocolate-covered coffee beans and giddyap baby!. I can almost feel my zippy-self coming back to life, just thinking 'bout it ;-Ã
Note: I didn't use ramekins. Instead I used mini wonder-molds for these cakes 'cause I liked their shape. These molds are quite a bit larger than the ramekins, so for me, this recipe only yielded 5 servings.
Chocolate Sauce
1 cup heavy whipping cream
1/3 cup light brown sugar
1/3 cup light corn syrup
12 oz. bittersweet chocolate, chopped
1/8 teaspoon salt
1 tablespoon vanilla extract or liqueur
Heat the cream, sugar, salt and corn syrup in a saucepan over low heat. Bring to a boil, stirring often, until sugar dissolves. Remove from heat and add the chocolate. Allow to stand a few minutes until the chocolate has melted, then whisk gently until smooth. Whisk in vanilla or liqueur.
Note ~ I know you love Valrhona, so do I. But for this, I used Lindt because it's another favorite, and it's what I always have around. As long as the chocolate tastes good and the texture is silky to begin, then it'll be a good candidate for this sauce. If you end up using another type of chocolate and you notice tiny lumps in your finished product, don't panic. Just strain the chocolate mixture through a fine sieve, it'll be fine.

Cooks: Need a Tried and True recipe, please

Comments (7)

patti43

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Cooks: Need a Tried and True recipe, please

Comments (7)

patti43

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