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She’s So Hot… BOOM!: Chocolate Lava Cakes Sunday, February 10, 2008

Posted by Grace in eating crackers in bed, from the kitchen.
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What better than to follow up the first, cold part of the weekend with something luscious and hot?

Quintessentially female, I have quite a love affair with chocolate. I made them for Fearless earlier in the week, and he loved them too! I’m lucky the recipe makes a bunch, because he didn’t want to settle for just one. He was a lucky man because I let him take some of the extras. What can I say? Food is love! They’re just perfect little personal cakes of pleasure, ready to go the way of volcanoes at the first touch of a spoon. Each mini cake is baked with a truffle in the middle, and as the cakes bake, the truffles melt. Just divine!

1. Truffle

4 oz bittersweet chocolate

1/3 C whipping cream

2 tbsp Bailey’s Irish Cream (or other preferred liqueur, Bailey’s is my personal favorite)

In a saucepan, heat whipping cream over medium heat until steaming. While waiting for the cream to heat, chop up the chocolate and place it in a bowl. When the whipping cream is ready, pour it over the chocolate and whisk until smooth. Whisk in the liqueur, and then refrigerate until firm. That takes about an hour.

Prepare a baking sheet by lining it with plastic wrap. Spoon mixture into eight mounds onto the sheet. Roll them into balls. Cover and freeze until firm, around four hours.

While you wait, grease eight 3/4 cup ramekins lightly, these cakes are sinful enough without adding a lot of extra butter.

2. Cake Batter

3/4 C Butter

3/4 C White sugar

12 oz Bittersweet chocolate, chopped

4 Eggs

4 Egg yolks

1 tbsp Vanilla

1 C All purpose flour

In a bowl set over a saucepan of hot, but not boiling, water, melt the chopped chocolate with the butter. Let cool.

In another bowl, while the chocolate bowl is cooling, beat the eggs, extra yolks, and sugar until thickened. (Takes me around 5 minutes, but I guess it depends on your skill at beating eggs) Fold in the cooled chocolate mixture and vanilla. Stir in the flour.

Spoon half of the batter into the prepared ramekins, and then place a frozen truffle in the center of each. Cover with the remaining batter.

Bake with ramekins on a baking sheet on the center rack of a 350° oven for 22 minutes, or until the centers are sunken, soft, and shiny. Let cool until you can just handle them. Gently loosen edges with a knife, and unmould onto plates. Serve immediately.

They’re beautiful little cakes, that so far haven’t ever failed to impress. The person who taught me the recipe serves them with a Crème Anglaise flavored with the same liqueur, but I find the cakes rich in and of themselves, and skip it. They’re great when you have people coming over for dinner, or any other time, but then you don’t get to finish them all right when the cakes have come out of the oven and are perfect. Though, a little reheating and treating yourself the next day or for a midnight snack isn’t uncalled for…

Song of the Day: She’s So Hot… BOOM! – Flight of the Conchords

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