Molten Lava Cake For National Chocolate Cake Day.On 27 January, the National Day of chocolate cake in the United States. To be honest, I thought every day was day chocolate cake. This hot (and flourless) chocolate cake is delicious lava enough to declare a national celebration. But to help us stay focused all, there are several days of food national lists floating around like this to ensure that all kinds of decadent delights get their day.I'm a little curious, however, how the National Day of Pie Day, National Peanut Butter, and Chocolate Cake Day all fall into the same week. I have the vague impression that the last week of January is just about the time that most people felt pretty good about three weeks of intense diet and exercise they have done after the holidays. Admit it. Your thinking has probably come close to this at some point: "I have been to the gym twice this week. Of course, I deserve pie / peanut butter / chocolate cake! "
Molten lava cakes are the perfect little cake to celebrate the National Day of chocolate cake. They require relatively little effort and cook at least 15 minutes. While the collapse of cakes in a quivering pool of hot chocolate, I promise you that your guests will not complain. Cover them with ice and sufficient one; two, three, bearing down on their spoons the cake is gone.
But if you want to impress a loved one, you may want a practice run or two to find the best results with your oven. If you under bake, you will end up with a puddle of chocolate (it gets worse). If you over cook, in one minute, no fusion center - and you'll end up with more than a brownie cake (again, not a parody).
Now get to celebrate. And keep this recipe handy for Valentine's Day.
Molten lava cake
Adapted from Bon Appetit
Serves 4
6-1/2 ounces unsweetened chocolate or bitter, chopped (Note: the chocolate chips are a good easy shortcut)
3 tablespoons unsalted butter
Pinch of salt
4 large egg yolks
4 tablespoons sugar, divided
2 large egg whites
Preheat oven to 425 degrees F. Grease four 3 / 4 cup custard cup. Sprinkle with flour, shake off excess and set aside.
In a double boiler of simmering water, combine chocolate, butter, salt and heat. Stir until the chocolate and butter have melted and mixture is smooth. Remove the pot above the water and let cool 10 minutes.
Beat the egg yolks and 3 tablespoons sugar in large bowl until thick and light, about 2 minutes. Stir in chocolate mixture. In another bowl beat the egg whites and a tablespoon of sugar using an electric mixer with clean, dry beaters, until whites are stiff but not dry. Gently incorporate into the white chocolate mixture in 3 additions. Spoon batter into prepared pans.
Place the ramekins on a baking sheet. Bake until cakes are puffed but still soft in center, about 11 minutes. Transfer baking sheet on wire rack cake cool for 1 minute.
Use a small knife, cut around sides of cake to loosen. Place plate on top of cups. Using an oven glove or cloth (the cups will be hot) Invert cakes onto plates, cups off. Serve immediately with a dollop of whipped cream or vanilla ice cream.
Related posts: Chocolate fondue, brownies Fair Trade Chocolate Taza tour
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