Erin has been craving this type of chocolate "lava" cake for the past week or so. In fact, when we were walking along the Chicago river this week she claimed to detect the scent of chocolate in the air (I could actually smell it too--maybe there was chocolate in there). This recipe is from the Ghirardelli website and they fulfilled Erin's craving! The recipe makes 4 individual-sized cakes. The baking bar in the recipe is the Ghirardelli brand. However, we found that using semi-sweet chocolate chips (about 1/3 of a bag) works just fine.
- 4 ounces 60% Cacao Bittersweet Chocolate Baking Bar
- 8 T. unsalted butter (1 stick)
- 2 whole eggs
- 2 egg yolks
- 1/3 cup sugar
- 1/2 tsp. vanilla extract
- 1 T. cake flour
Melt butter and chocolate in double boiler (or at 50% power in the microwave, stirring occasionally). Whip eggs, yolks, sugar, and vanilla with a mixer for about 10 minutes on high speed (it gets very fluffy). Fold melted chocolate and butter into the egg mixture. Fold in flour just until combined. Butter and sugar four 6-ounce ramekins, then spoon mixture into ramekins. Bake at 450 degrees for about 9-10 minutes. The center will be quite soft, but the top and sides will be set. Let sit out of the oven for about 5 minutes, then unmold onto a plate. Serve with a few raspberries and a dallop of whipped cream or ice cream.
No comments:
Post a Comment