Made This Recipe? Add Your Photo
Prep 45 mins
Cook 15 mins
Before you try this, THIS RECIPE NEEDS EXPERIMENTATION AND TWEAKING!!!! This is the only recipe I've found for lava cakes that has a separate truffle-like recipe for the 'lava' centers instead of unbaked batter pudding in the middle. The original recipe called for 6 eggs but only mentioned 3 in the method, but based on its first review, I'm thinking 6 should be used. Another recipe I've seen called for 6 eggs -- 3 yolks and 3 full eggs added to batter initially, and then the remaining 3 yolks whipped and added to the batter just before putting into the muffin tins for baking. This would make sense, given that the recipe calls for 3 separated eggs
- For lava centers: Chop chocolate into pieces and put into a metal bowl.
- Heat cream and pour over chocolate; whisk until smooth. Add butter and whisk until fully incorporated.
- Place mixture in fridge to cool until a frosting-like texture is reached, whisking periodically.
- With a spoon or melon-baller, make cherry-sized mounds on a cookie sheet and freeze until ready to use.
- For cake batter: Chop chocolate into pieces. Place on top of a double-boiler with butter and melt.
- Remove from heat and add vanilla extract and 3 egg yolks. Whisk together until mixture is smooth.
- Add well-sifted flour and gently incorporate into chocolate mixture.
- Place 3 egg whites, salt, and cream of tartar into a clean bowl. Whisk until whites form soft peaks. Continue to whisk while slowly sprinkling in the sugar.
- Using a rubber spatula, carefully the egg white mixture into the chocolate mixture, adding a third at a time.
- Spoon batter into large non-stick muffin tins, filling 3/4 full. (Ramekins may be used as well; butter insides and dust with cocoa first).
- Push a lava center into the center of each little cake.
- Bake at 375F for 15 minutes. DO NOT OVER-BAKE!
- Remove from oven, wait 5 minutes, then carefully unmold onto wire rack to cool.
- Serve cakes warm. If you need to reheat, simply microwave for 30 seconds.
I think the recipe creator was correct about the eggs. We made this with the 3 eggs and it was the consistency of dirt. I think using 6 eggs would probably have been better. It tastes divine, and we added whipped cream and/or vanilla ice cream and it was fine.