Wednesday, May 11, 2011

Chocolate Lava Cake

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.
 Chocolate Lava Cake:
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.
 Clean the bowl and melt the semi-sweet chocolate and butter in it.  Remove from the heat and set aside.

Next, in a mixing bowl, beat the 4 egg YOLKS and 1/3 c of sugar  until they are thickened and lemon-colored.

 Add the cocoa, vanilla, and salt.  ix well.   Add in the melted chocolate.
 Gently fold it in.
 Place the egg whites in a mixing bowl and beat on high until soft peaks form.  It should look something like this:
 Fold in the egg whites- gently.
 Reserve 1 1/2 c of the batter.  Pour the remaining batter in a greased 9-inch cake pan.  *as a note, any time I have to invert a cake I always use parchment paper on the bottom.  That way, I don't have to worry about the cake sticking to the bottom of the pan.*  Bake at 325 for 15 minutes.
 Take it out and plop the truffle from the fridge onto the top of the partially-cooked cake.
 Pour on the remaining 1 1/2 c batter.  I had to smooth mine out to cover the truffle.
 Stick it back in the oven fro 25-35 minutes.  The edges should be pulling away from the side of the pan, and the top should look set. 
Let it cool for 20 minutes.  Run a knife around the edge of the pan.  Place a plate on top of the cake pan and invert it.  Cut into it and serve with ice cream. Tasty.

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.