Chocolate Molten Lava Cake: Take 2.

Gluten-free or Flour-full?  A little over a week ago, I posted the results of trying a gluten-free recipe for a chocolate cake.  The only problem was the portion size. In the post, I mentioned that one of my teachers from MCTC had recently shared his personal recipe for a chocolate molten lava cake, but that it included flour.

Today marked the day we had recovered from the previous chocolate buzz. While Joel prepared a cup of coffee, I got out the necessary ingredients for Chef Dwyer’s recipe.  To avoid the problem of portion size, I decided to use some of our smaller coffee mugs instead of  ceramic cereal bowls.

The first cake, I gave to Joel. Unfortunately, it was more lava than cake.  I was tempted to add flour to the second one, but instead just let it cook 3 or 4 more minutes longer.  Letting it sit a while to cool before inverting it onto the plate might have helped, also.

So, was one better than the other? Not necessarily. The gluten-free recipe is more of a volcano, but the Dwyer recipe has a solid presentation with a pocket of lava tucked inside.

                  Chocolate Molten Lava Cakes/ Chocolate Soufflé

Yield 12 to 15 cakes depending on cup or ramekin size
Ingredients
• 2 Pounds unsalted butter
• 2 ounces Butter for coating cups
• 2 Pounds bittersweet chocolate
• 2 cups granulated sugar
• 12 large eggs
• 6 ounces all-purpose flour
• 1 Tablespoon Cocoa
• 12 to 15 ounces of chocolate chips or squares

Directions
Preheat the oven to 400 degrees F.
Coat soup cups with butter and set aside.
1. Over a double boiler, melt the butter and chocolate, whisking until smooth.
2. Whisk in the sugar and transfer to a medium bowl.
3. In a separate whisk in the eggs and flour until smooth.
4. Temper the batters together by adding the chocolate slowly while whisking in to the egg mixture
5. pour batter half way full in the cups
6. Place one ounce of chocolate chips or squares right in the middle of each cake so it rests in the middle of the ramekin.
7. Top off the cake with more batter
8. Bake the cakes until slightly puffy and set around the edges, 5 minutes until batter sets.
9. Reduce heat to 350 degrees F. for 15 more minutes
10. Don’t worry if your cake tester comes out wet, the center should still be loose.
11. For Soufflé pull from oven and serve right away, dusted with sugar, fresh berries and crème anglaise. For Lava cake hold until serve, run a knife along the edge and invert onto a serving plate or bowl and garnish.

~Chef Chris Dwyer, Minnesota

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Categories: Dessert, Science | Leave a comment

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