Guess what happens when you ask your child what they want for their birthday dessert when they think you can make anything in the world? Especially, when they think that you’ve made everything in the world at least once.
Well, that one is pretty obvious from the title of this post right? He randomly said he wanted lava cake. He didn’t call it that, I had to figure out what he was talking about while he was describing it. Since, he’d never had it before that was a lot of odd description to muddle through. lol
Thankfully I’ve seen it made on last seasons Master Chef and had it once at Stanley & Seafort’s.
I got lucky that the chunk of dark chocolate I had was exactly 3.5 ounces. I didn’t realize people had been chunking it off and using it for who knows what.
Sadly, I had skimmed through the directions for how to make a lava cake. While I found the recipe easy to make, there are a lot of steps. Steps you can’t force to go faster and they are all necessary. These need to be served hot so plan on about 2 hours of prep time and cooking.
My pictures aren’t very good and plating was boring. I didn’t know I was out of powdered sugar. I don’t make a lot of desserts so it’s not something I noticed. We did serve it with vanilla ice cream on the side. It’s a very rich dessert and all of us agree the ice cream makes it even better. That sharp contrast between cold vanilla and the hot, fudgy cake.
- butter as needed
- 2 egg yolks
- 2 eggs
- 3 tablespoons white sugar
- 3½ ounces chopped dark chocolate
- 5 tablespoons butter
- 4 teaspoons unsweetened cocoa powder
- 1 small pinch salt
- ⅛ teaspoon vanilla extract
- 3 tablespoons flour
- powdered sugar for dusting
- Coat inside of 4 - 5oz size ramekins liberally with butter. Place ramekins in a 9x13 baking dish.
- In a medium size bowl, whisk eggs and sugar. Combine well until frothy.
- Place 5 Tbsp butter and the chopped dark chocolate into a microwave safe small bowl.
- Cook in 30 second intervals, stirring to break up clumps between intervals.
- Slowly, and I mean very slowly, add a little of the melted chocolate to the eggs as you whisk. You have to add this very slowly or you will cook the eggs and scrambled eggs won't work in a cake recipe. Slowly, whisk it all into the egg and sugar mixture.
- Sprinkle each of the last ingredients into the batter as you are whisking. The original recipe called for sifting the ingredients in but I don't own one and sprinkling it as I whisked worked just fine.
- Pour into a sealable plastic bag. Sandwich size is big enough. Clip one of the bottom corners and evenly add batter to the ramekins.
- Tap each ramekin to get the air bubbles out.
- Refrigerate for 30 minutes.
- Preheat oven to 425.
- Arrange the ramekins in the casserole dish so they are not touching. Pour very hot tap water to fill the casserole dish half way up the side of the ramekin.
- Bake at 425 for 15 minutes. Set on top of stove and let sit for an additional 15 minutes still in the hot water bath.
- Scrape the inside edges with a knife to loosen. Invert cake onto a plate. Sprinkle with powdered sugar and a couple of berries and a scoop of vanilla ice cream if desired.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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