Molten Chocolate Lava Cake
December 22, 2009
I recently took a cruise to the eastern Caribbean with Royal Caribbean International. Although I loved the sun, fun, and sea, what I really enjoyed were some of the most memorable desserts I have ever been eaten.
Wow...
Yum...
Sorry for the pause. I might have lost consciousness just now thinking about it.
Molten chocolate cake is a popular and luxurious dessert. It is a combination of flourless chocolate and soufflé.
Sometimes it is called Chocolate Lava Cake (or even Molten Chocolate Lava Cake).
There is some dispute as to the inventor of the molten chocolate cake. On the one hand, a U.S chef takes credit by exclaiming that he accidentally took a chocolate sponge cake out of the oven before it was done. On the other, a French chef argues that such a dessert already existed in France.
In my opinion, it does not matter who invented it. The most important thing is that it was invented!
Butter, eggs, sugar, and chocolate are the four main ingredients of a molten chocolate cake. Typically, the eggs are whisked together with sugar to form a dense, thick paste while the butter and chocolate are melted together. There is a lighter version that separates the egg whites so they can be whipped into a foam to create more lift when baked.
Have you ever heard the saying: “A little too much chocolate is just about right?” After eating a Molten Chocolate Cake, you’ll know what that means.
I should have purchased the recipe book from Royal Caribbean so that I could make their actual version. But, alas, I did not. Here's another version that I hope you enjoy...
| Molten Chocolate Lava Cake 6 oz. Semi Sweet Chocolate 6 oz. Butter, sliced (at room temperature) 3 Eggs 1/2 cup Sugar 1/3 cup Flour Melt the chocolate over a double-boiler or slowly in a microwave oven. Stir in the butter until melted. Beat the eggs with the sugar until fully mixed and the color lightens. Stir the melted chocolate mix into the egg mix. Stir in the flour. Preheat the over to 350°F. Pour the batter into 4 buttered ramekins. Bake for 10 minutes. Remove ramekins from ovre and tip upside down onto dessert plates. Serve while still warm. |
Enjoy!
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