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    You are in: Home / Recipes / Chocolate Lava Cake Recipe
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    Chocolate Lava Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    45 mins

    15 mins

    Swan Valley Tammi's Note:

    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

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    Ingredients:

    Yield:

    lava ca ...

    Units: US | Metric

    Cake Batter

    Lava Centers

    Directions:

    1. 1
      For lava centers: Chop chocolate into pieces and put into a metal bowl.
    2. 2
      Heat cream and pour over chocolate; whisk until smooth. Add butter and whisk until fully incorporated.
    3. 3
      Place mixture in fridge to cool until a frosting-like texture is reached, whisking periodically.
    4. 4
      With a spoon or melon-baller, make cherry-sized mounds on a cookie sheet and freeze until ready to use.
    5. 5
      For cake batter: Chop chocolate into pieces. Place on top of a double-boiler with butter and melt.
    6. 6
      Remove from heat and add vanilla extract and 3 egg yolks. Whisk together until mixture is smooth.
    7. 7
      Add well-sifted flour and gently incorporate into chocolate mixture.
    8. 8
      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.
    9. 9
      Using a rubber spatula, carefully the egg white mixture into the chocolate mixture, adding a third at a time.
    10. 10
      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).
    11. 11
      Push a lava center into the center of each little cake.
    12. 12
      Bake at 375F for 15 minutes. DO NOT OVER-BAKE!
    13. 13
      Remove from oven, wait 5 minutes, then carefully unmold onto wire rack to cool.
    14. 14
      Serve cakes warm. If you need to reheat, simply microwave for 30 seconds.

    Ratings & Reviews:

    • on April 07, 2007

      25

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chocolate Lava Cake

    Serving Size: 1 (1347 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 606.0
     
    Calories from Fat 377
    62%
    Total Fat 41.9 g
    64%
    Saturated Fat 15.1 g
    75%
    Cholesterol 177.1 mg
    59%
    Sodium 218.1 mg
    9%
    Total Carbohydrate 49.9 g
    16%
    Dietary Fiber 3.4 g
    13%
    Sugars 35.8 g
    143%
    Protein 7.7 g
    15%

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