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How to make a lava cake start to finih - Baking

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Single serving molten lava cake recipe - Easy recipe that makes one molten lava cake with a warm chocolate lava center. Perfect as a single chocolate dessert or to share with one other person.

Ingredients

¼ cup semi chocolate chips
2 tablespoons butter
2 teaspoons sugar
¼ teaspoon vanilla extract
1 egg (room temperature), beaten
1 tablespoon flour
Optional Garnishes: ½ teaspoon confectioners’ sugar for dusting, fresh fruit, and a dollop of whipped cream or vanilla ice cream.
Instructions

Preheat oven to 400°F.
Fill a small pot with 1-inch of water. Fit a larger stainless steel or glass bowl on top of the pot to make a double broiler.
Heat the pot of water on medium-high heat.
Add the chocolate chips and butter to the stainless bowl. The chocolate will quickly begin to soften and melt.
Quickly whisk the chips until nearly completely smooth. Turn off the heat and add the sugar and vanilla. Continue to whisk the chocolate until completely smooth.
Carefully remove the bowl from the hot pot to the counter. Allow the chocolate to cool for 5 minutes, stirring occasionally.
Whisking continuously, slowly add the egg into the chocolate mixture a teaspoon at a time, incorporating the egg addition each time completely before adding more. You don’t want to add the egg too quickly because the warm chocolate will cook the egg. Continue to do this until the chocolate batter looks smooth.
Stir in the flour until mixed in.
Generously spray the bottom and sides of one 4-ounce ramekin or coffee mug. This will help the cake to release from the ramekin after baking.
Add the batter to the ramekin. It will be about ¾ cup full.
Bake for 10 minutes. After 10 minutes, the cake will appear to be baked but when touched in the center will feel very soft.
Remove the cake from the oven and allow it rest on the counter for a minute.
You can serve the cake in the ramekin or turn it over onto a plate.
If you gently touch the sides of the cake with your finger, it should pull away from the sides.
After one minute, cover the ramekin with a serving plate and flip the plate to right side up. Slowly and carefully begin to lift the ramekin off the plate. If it appears the cake is not releasing, lower the ramekin back down to the plate and gently shake the ramekin back and forth and try again. If it still does not release, invert the cake back to the ramekin and use a thin paring knife to release the cake from its side and flip again.
Dust the lava cake with powdered sugar and dollop with a small spoonful of whipped cream or vanilla ice cream. A small berry and fresh mint leaf also make nice garnishes.

Posted on Jul 27, 2017

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Molten Centre Chocolate Cake Ingredients Ganache ¼ cup whipping cream
2 oz bittersweet chocolate, chopped
Molten Cakes ½ cup unsalted butter, cut into pieces
4 oz bittersweet chocolate, chopped
2 large whole eggs, at room temperature
2 large egg yolks, at toom temperature
¼ cup sugar
2 Tbsp cocoa powder
icing sugar, for dusting
Assembly Directions Ganache Molten Cakes Assembly 1. For the ganache, heat the cream until it just begins to simmer and then pour this over the chopped chocolate. Let this sit a minute, then gently stir with a spatula starting at the centre and widening the circles until the chocolate has fully melted and the ganache is smooth. Chill until firm, about 2 hours.
2. Preheat the oven to 425 F. Grease four 5-ounce ramekins, coat them with sugar, shaking out any excess, and place them on a baking tray.
3. Melt the butter and chocolate in a metal bowl placed over a pot of gently simmering water, stirring until smooth. Remove this from the heat (but it can still be warm).
4. Whip the eggs, egg yolks and sugar until they have doubled in volume and hold a ribbon when the beaters are lifted, about 3 minutes. Fold in the melted chocolate, then sift in the cocoa powder and fold in (using the beaters). Divide this batter between the 4 ramekins and chill for 15 minutes.
5. Spoon the chilled ganache into 4 truffles (you can roll the truffles between your palms to shape) and gently place this one into the centre of each of the cakes, pressing down into the batter slightly, but not to the bottom.
6. Bake the molten cakes for about 9 minutes, until the top of each cake has domed up a bit and has a dull finish. Let the cakes sit for at least 2 minutes. Lift each up using a towel, run a spatula around the cake to loosen, place a plate overtop and invert, and lift off the ramekin. Garnish with a dusting of icing sugar and serve immediately.
7. Alternately, the batter can be prepared, ramekins filled and then chilled until ready to bake and serve. Simply add an additional 2 minutes to the baking time.

Posted on Jun 03, 2017

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Posted on Jan 02, 2017

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