Friday, September 9, 2011

Chocolate lava cake

                                                 6 medium ramekins

7.5 oz.(210 g)   dark chocolate (60 %)
5.5 oz.(150 g)   Butter                        
4                      Large eggs 
4 oz.(120 g)      White sugar        
1.7 oz. (50 g)    Flour  


For a real lava effect, stir in a tiny pinch of clove and cayenne into the center
of each ramekin before baking.
  • Melt chocolate and butter together over steaming water till just melted, and cool enough to touch bowl bottom without burning fingers. 
  • Beat the eggs and sugar about 3 minutes till light and creamy, and sugar is dissolved. Pour warm chocolate mix into egg mix and mix till homogenous. Stir in sifted flour and mix gently till all flour is incorporated.
  • Butter and dust with icing sugar medium size ramekins, fill with batter 4/5, and bake at 225 C, 425 F, about 6-­8 minutes, or until sides have fully risen, but center remains concave. 
  • Cool 2-­4 minutes before removing from ramekins if using porcelain or cakes will break. Free sides with paring knife and invert onto plate. Ideally, use silicone or disposable aluminum ramekins for an easy release. If too cool, and center is raw but not running, try a few seconds in the microwave to reheat them just before serving. 
  • Keep practicing till you've got the timing down with your oven! Dust with icing sugar;; serve with dollop of crème fraîche or vanilla ice cream. 
  • Also served with optional in-­season berries.

1 comment:

Laurena said...

I loved this with the citrus/banana and avocado sauce - really cut through the richness of the chocolate!