Omg Chocolate Lava Cake

This is over the top death-by-chocolate chocolate cake. If you can't get enough chocolate this is the recipe for you. This is amazing, totally worth the work and to die for. If you are a chocoholic then please try this recipe. You will not be disappointed. I promise, you can't buy lava cake this good in a restaurant. I originally got this recipe from pastrychef.com but can't find it online anymore.

• Ready In: 1 hr 45 mins
• Serves: 5
• Yields: 5 cakes

Ingredients

• Chocolate Lava Centers

• 2  ounces dark semi-sweet chocolate
• 1 1⁄2 ounces heavy cream
• 1  teaspoon butter

• Cake batter

• 7  ounces dark semi-sweet chocolate
• 8  tablespoons butter
• 1  teaspoon vanilla extract
• 3  eggs, separated and at room temperature
• 1⁄3 cup cake flour, sifted
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon cream of tartar
• 1⁄4 cup sugar

Directions

1. Chocolate Lava Centers:.
2. Chop chocolate into pieces. Place in a metal bowl. Heat heavy cream, pour over chocolate and whisk until smooth. Add butter and whisk until incorporated.
3. Place mixture into the refrigerator to cool. Every few minutes whisk until mixture has a frosting like consistency.
4. Put mixture into a plastic bag with the end snipped off. Pipe out cherry sized balls.
5. Freeze until ready to use.
6. Cake Batter:.
7. Chop chocolate into pieces. Place into a metal bowl, add butter. Melt over a simmering waterbath (or double boiler). Remove from heat.
8. Add vanilla extract and 3 egg yolks. Whisk together until chocolate mixture is smooth.
9. Add well sifted cake four and gently incorporate into the chocolate mixture.
10. Place the 3 egg whites into a clean metal bowl, add salt and cream of tartar. Using a whisk or hand mixer, whip egg whites until soft peaks form. Continue to whisk while slowly sprinkling in the sugar.
11. Using a rubber spatula, carefully fold 1/3 of the egg whites into chocolate mixture. Then fold in another 1/3 of the egg whites. Then fold in the last 1/3.
12. Deposit batter into large non-stick muffin tins - fill 3/4 full. Ramekins can also be used; simply butter insides and dust with cocoa powder.
13. Push a chocolate lava center into the center of each cake batter.
14. Bake at 375 F for 15 minutes. Do not overbake or you will lose your lava center!
15. Remove from oven, wait 5 minutes, then unmold onto a wire rack to cool.
16. Serve warm. If you need to reheat, pop it in a microwave for 30 seconds.