I don't understand my obsession with Chocolate Lava _______s. I just can't get enough. Cupcakes, Cakes, whatever. They are delicious. I think I just love oozing, gooey chocolate. I made this on Mother's Day, and it was gobbled up in no time. My dad was hanging around, and he saw me taking pictures. He asked, "What are you making over there that you are going to blog?" "Chocolate Lava Cake." "How long until that is ready?!" He stuck around for almost an hour for that cake to be done, and it was worth the wait. It had such an intense chocolate flavor. It didn't exactly ooze chocolate when I cut into it, but it was gooey and glorious. I do like the little individual Chocolate Lava Cakes a little better, but this was great, and I'm sure I'll make it again at some point- probably some random night at 10:30 p.m. when I get a craving for some chocolate, which happens more than I would like to admit.
source: King Arthur Flour Baker's Companion
4 ounces milk chocolate, chopped
2 T heavy cream
1 1/2 t softened butter
1 1/2 t vanilla
4 ounces semi-sweet chocolate, chopped
1 stick butter
4 lg eggs, separated
2/3 c sugar
1/4 c cocoa, sifted
1/2 t vanilla
1/4 t salt
Place a stainless steel bowl over a pot of simmering water to create a double boiler. If you have one of those, you can go ahead and use that. :)
Add the truffle ingredients into the bowl and stir until smooth. Put a piece of wax paper on a 7 inch dessert plate. Pour the truffle mixture on the plate and place it in the fridge for at least 30 minutes.
Just so you know- my cake fell quite bit after I inverted it. No worries though- it didn't prevent any one from devouring it. My daughter ate her small piece (or, by the looks of it, smeared it all over her face) and asked for a second piece in about one minute.