November 10, 2007


Rich lava cakes can be made ahead (Susan Sampson, 11/02/07, Toronto Star)

9 tbsp unsalted butter

1 tbsp cocoa powder

1/2 lb [...] semisweet chocolate, coarsely chopped

4 large eggs

1 large egg yolk

1/2 cup granulated sugar

1 tsp vanilla extract

1/4 tsp salt

2 tbsp unbleached all-purpose flour

In small, heatproof bowl, melt 1 tablespoon butter in microwave. Add cocoa. Stir into paste. Brush inside 8 ramekins (6-ounce size).

In medium, heatproof bowl set over pan of simmering water on low heat, melt together remaining 8 tablespoons butter and chocolate. Remove from heat. Cool.

Put eggs, yolk, sugar, vanilla and salt in large bowl. Beat with electric mixer until volume nearly triples, colour is light, and mixture is texture of pancake batter and drops in smooth, thick stream (5 to 10 minutes, depending on strength of mixer).

Scrape egg mixture over chocolate mixture. Sprinkle flour over top. Gently fold in until no streaks remain. Ladle into prepared ramekins.

If desired, cover tightly with plastic wrap and refrigerate up to 8 hours or freeze up to a month.

To bake, place cakes on baking sheet in preheated 400F oven. (Do not thaw if frozen.) Bake until cakes have puffed to top of dish, thin crust has formed on top, edges are slightly browned and centre jiggles slightly when shaken gently. For batter baked right away, bake 10 to 12 minutes. For refrigerated batter, bake 11 to 13 minutes. For frozen batter, bake about 15 minutes. (Do not overcook or centre will not be molten.)

Serve in ramekins. Or unmould by running small knife around inside edges, inverting onto individual plates, then cooling 1 minute before removing ramekins.

Or, you could just buy the terrific King Arthur Flour mix, their top seller.

Posted by Orrin Judd at November 10, 2007 7:15 AM
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