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Need Lava Cake recipe

14 years ago

Can't find Sol's recipe using a search... need to make them like.....now!

Thanks......

Nancy

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Comments (8)

cotehele
14 years ago
I do not have Sol's recipe, but this is to die for.
==============================

Molten Chocolate Cake
4 servings:

For Ganache Center:
1/4 cup plus 2 tablespoons heavy cream
4 oz. bittersweet or semi-sweet chocolate, in chips or finely chopped

For cake:
4 ounces of bittersweet or semi-sweet chocolate, in chips or finely chopped
6 tablespoons unsalted butter
2 large eggs
1 egg yolk
2 1/2 Tb sugar
1/2 Tb all purpose flour
Powdered sugar for dusting

Make ganache (allow 2 1/2 hours prior to making cakes):
Heat cream in a small saucepan, just until bubbles form around the perimeter. Add chocolate to cream without stirring. Let chocolate sit 5 minutes then gently stir until dark and smooth. Transfer to a bowl and chill until firm, at least 1 hour. Scoop ganache into small balls with a cookie scoop, melon baller or teaspoon. Line a sheet pan with waxed paper arid place scooped ganache at least 1/2 inch apart on paper. Freeze at least one hour.
Â¬
Make cakes:
Preheat oven to 375 degrees. Butter the sides of 4 6-oz. ramekins, or spray with cooking spray. Set aside.
Stir chocolate and butter in heavy saucepan over low heat until smooth. Remove from heat and set aside. Using an electric mixer, beat eggs, egg yolks, and sugar in large bowl until ribbon stage (mixture will be very thick and pale and when drizzled from still beaters, it will stay suspended in a ribbon for 2 seconds), about 5 minutes. Fold 1/4 of chocolate into egg mixture until mixed then add remaining chocolate. Mixture should be quite dark. Sprinkle flour over chocolate mixture and fold. Divide batter into ramekins.
Place a frozen ganache ball into the center of each filled ramekin and place in oven for 15-20 min. or until the tops appear to be dry and slightly risen over the edge of the ramekin.. Serve in ramekins or if unmolding, allow cakes to sit 5 minutes, then run a knife around the outer edges. Carefully turn the ramekin over to let the cake slide out onto a plate. Serve sprinkled with powdered sugar.
lakeguy35
14 years ago
Here you go Nancy. What times dinner? I'm craving lobster big time thanks to you!

David

Sol's Molten Lava Cakes

Â½ pound bittersweet chocolate, finely chopped
Â½ pound butter
6 whole eggs, room temperature
1 Â½ cups sugar
Â½ cup flour

Preheat the oven to 400Â°F. Butter the bottom and sides of 8 6-ounce ramekins and sprinkle with baking cocoa, tap to remove excess cocoa. Set aside.

In the top of a double boiler or in a microwave, gently, melt the chocolate and butter. Whisk until completely melted.

Meanwhile, in a large bowl whisk together the eggs, sugar and flour until just blended. Gradually whisk the chocolate mixture into the egg mixture until combined.

Evenly divide the mixture between the prepared ramekins. Place the ramekins on a baking sheet and bake for 10-12 minutes or until the tops are firm and beginning to crack and the edges are set. Remove from oven and serve immediately, with ice cream, your favorite chocolate sauce, a few chocolate-covered coffee beans and giddyap baby!. I can almost feel my zippy-self coming back to life, just thinking 'bout it ;-Ã
Note: I didn't use ramekins. Instead I used mini wonder-molds for these cakes 'cause I liked their shape. These molds are quite a bit larger than the ramekins, so for me, this recipe only yielded 5 servings.
Chocolate Sauce
1 cup heavy whipping cream
1/3 cup light brown sugar
1/3 cup light corn syrup
12 oz. bittersweet chocolate, chopped
1/8 teaspoon salt
1 tablespoon vanilla extract or liqueur
Heat the cream, sugar, salt and corn syrup in a saucepan over low heat. Bring to a boil, stirring often, until sugar dissolves. Remove from heat and add the chocolate. Allow to stand a few minutes until the chocolate has melted, then whisk gently until smooth. Whisk in vanilla or liqueur.
Note ~ I know you love Valrhona, so do I. But for this, I used Lindt because it's another favorite, and it's what I always have around. As long as the chocolate tastes good and the texture is silky to begin, then it'll be a good candidate for this sauce. If you end up using another type of chocolate and you notice tiny lumps in your finished product, don't panic. Just strain the chocolate mixture through a fine sieve, it'll be fine.
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Comments (7)
Sol's Molten Lava Cakes 1/2 pound bittersweet chocolate, finely chopped â¨ 1/2 pound butter â¨ 6 whole eggs, room temperature â¨ 1 1/2 cups sugar â¨ 1/2 cup flour Preheat the oven to 400Â°F. Butter the bottom and sides of 8 6-ounce ramekins and sprinkle with baking cocoa, tap to remove excess cocoa. Set aside. In the top of a double boiler or in a microwave, gently, melt the chocolate and butter. Whisk until completely melted. Meanwhile, in a large bowl whisk together the eggs, sugar and flour until just blended. Gradually whisk the chocolate mixture into the egg mixture until combined. Evenly divide the mixture between the prepared ramekins. Place the ramekins on a baking sheet and bake for 10-12 minutes or until the tops are firm and beginning to crack and the edges are set. Remove from oven and serve immediately, with ice cream, your favorite chocolate sauce, a few chocolate-covered coffee beans and giddyup baby! â¨â¨ A good size vessel for this dessert would be the 6 oz. ramekin, which is 3.5" in diameter. Enjoy! Sooz
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Comments (9)
Here's the recipe I've made, and I am the klutzy one in the kitchen and they came out great! I think they should be served with a tiny bit of vanilla ice cream and not the chocolate sauce (sorry Sol) or any more chocolate or coffee bean accompaniements. Its wonderful just the way it is and a bit of cold vanilla ice cream just sets it off perfectly! Sol's Molten Lava Cakes Â½ pound bittersweet chocolate, finely chopped Â½ pound butter 6 whole eggs, room temperature 1 Â½ cups sugar Â½ cup flour Preheat the oven to 400Â°F. Butter the bottom and sides of 8 6-ounce ramekins and sprinkle with baking cocoa, tap to remove excess cocoa. Set aside. In the top of a double boiler or in a microwave, gently, melt the chocolate and butter. Whisk until completely melted. Meanwhile, in a large bowl whisk together the eggs, sugar and flour until just blended. Gradually whisk the chocolate mixture into the egg mixture until combined. Evenly divide the mixture between the prepared ramekins. Place the ramekins on a baking sheet and bake for 10-12 minutes or until the tops are firm and beginning to crack and the edges are set. Remove from oven and serve immediately, with ice cream, your favorite chocolate sauce, a few chocolate-covered coffee beans and giddyap baby!. I can almost feel my zippy-self coming back to life, just thinking 'bout it ;-Ã Note: I didn't use ramekins. Instead I used mini wonder-molds for these cakes 'cause I liked their shape. These molds are quite a bit larger than the ramekins, so for me, this recipe only yielded 5 servings. Chocolate Sauce 1 cup heavy whipping cream 1/3 cup light brown sugar 1/3 cup light corn syrup 12 oz. bittersweet chocolate, chopped 1/8 teaspoon salt 1 tablespoon vanilla extract or liqueur Heat the cream, sugar, salt and corn syrup in a saucepan over low heat. Bring to a boil, stirring often, until sugar dissolves. Remove from heat and add the chocolate. Allow to stand a few minutes until the chocolate has melted, then whisk gently until smooth. Whisk in vanilla or liqueur. Note ~ I know you love Valrhona, so do I. But for this, I used Lindt because it's another favorite, and it's what I always have around. As long as the chocolate tastes good and the texture is silky to begin, then it'll be a good candidate for this sauce. If you end up using another type of chocolate and you notice tiny lumps in your finished product, don't panic. Just strain the chocolate mixture through a fine sieve, it'll be fine.
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Comments (10)
My grandmother use to make Apple Butter and Annie was kind enough to share her recipe for Apple butter last year. I had planned to use some of the apples off our two apple trees but never got around too it. Maybe this year. But like you Cindy, I've never had apple butter in a cake. But I have had apple butter cakes. Home Cookin Chapter: Recipes From Thibeault's Table Apple Butter ============ Apple Butter recipe Posted by annie1992 (My Page) on Mon, Jul 3, 06 at 1:22 This recipe is Grandma's and I won a blue ribbon the year I was 12 at the county fair using this recipe. Dad was prouder of that ribbon than he was when I finished college, I think. LOL I did change this recipe in one way. I bake it in the oven instead of standing at the stove stirring a boiling pot of apple butter. I can go do other things and I don't get all those little burns on my arm from the volcanos of boiling apple butter. I bake it in a big non-reactive roaster at about 250F. This takes 8-10 hours but the house will smell sooooo good. Stir it about once an hour. I've baked it hotter, but you have to be very careful that it doesn't overcook and taste caramelized. If you want it more quickly, turn it up to 350 for the first couple of hours, until the pulp starts to thicken, then turn it down to finish but watch it carefully. You can also do this in a crockpot, but again, watch carefully. Today's crockpots will overcook it quickly and you'll get that caramelized flavor. Grandma Powell's Apple Butter 6 lbs apples quartered (about 12 apples, I use MacIntosh) 2 quarts sweet apple cider 2 cups sugar 1/2 tsp cinnamon 1/2 tsp cloves Simmer apples in cider until tender, then put through a food mill or sieve. Measure 3 quarts of apple pulp and cook until mixture mounds on a spoon. Add sugar and spices (taste it, you can add more or less to make it the way you like it), cook stirring frequently until mixture is thick, about 1 hour. Watch carefully as the apple butter thickens so it doesn't stick and scorch. Pour hot into hot jars, add rings and lids. Process in a boiling water bath for 10 minutes for pints and quarts. Makes about 6 pints (depending on how juicy your apples are) This is a recipe that you HAVE to taste to get it right. The apples could be very sweet or extremely sour. If they are juicy, they'll cook down and make less but it will taste just as good. I regularly add more cloves because I love that flavor, and sometimes I add ginger. Occasionally I use half brown sugar. Oh, and I always reuse the cider, I either cook more apples in it and make a double batch of apple butter, or I strain it and make apple jelly. Incidentally, if you think you can use that much, you don't have to can it, it'll keep in the refrigerator for a week or two. It doesn't freeze well, though, it kind of "separates". Annie
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Comments (11)
Martha's pictures are beautiful, but beware the climate. Pavlova does not play happily with high humidity. You can dress up any dessert you want to make for Valentine's day. Why not start with what you want to eat and bake, and then let's brainstorm how to make it fancy enough. I tend to go simple, like heart sugar cookies iced pale pink using pomegranate juice as the liquid, and berries. Something people oooh and aaah over, though I'm not sure why because it's dead easy, is the thousand crepe cake or cake of crepes, which sound fancier in French, but I'm not awake enough to spell. You can (should) make the crepes the day before and stack them on a sheet pan or cardboard with parchment paper or similar between, in the fridge. I just use pastry cream (custard) between the layers, but you could do coulis, ganache, or anything else that you'd ordinarily think to put on a crepe which is wet enough to spread nicely (use a piping bag to make layering easy). Go at least a dozen layers. And you can make the crepes a little on the thick side. You can make chocolate bowls filled with novelties and berries. You can make just a darned good cake.
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wizardnm
Original Author
14 years ago
Thanks!!

David... can you believe that the lobsters didn't get here?
They were supposed to be delivered yesterday, when they weren't here by 4 PM I called the company out east...
Screw up on the order because of the snow storm. They closed up on Wednesday... so we are having Seafood Lasagna tonight and will reschedule the lobster dinner....
The seafood company (Grossman's near Mystic, Conn) felt really bad and is shipping freight free whenever we reschedule....

Life goes on...

Nancy
lindac
14 years ago
Well...that's good...or else you would be having lobster....and I wouldn't be....now we both are not having lobster tonight!
But you are having molten lava cake and I am not!!!!!
Linda C
lakeguy35
14 years ago
Sorry to hear that Nancy. The seafood lasagna sounds like a good replacement to me. Enjoy the evening!

David
annie1992
14 years ago
Nancy, sorry about those lobsters. If it helps, I'm not having lobster either, along with LindaC.

Also not having Molten Lava Cakes, but I do have a pork roast in the oven for Glenda's pulled pork, I gotta try that "white BBQ sauce".

Annie
triciae
14 years ago
Oh, I'm sorry about your lobsters, Nancy. But glad Grossman's is shipping free. That darn storm was such a joke. Weather Service & all the local news channels make a huge deal about the impending 'blizzard'...the entire state of CT shut down (gov., schools, business) and then what happened? Well, here in Mystic, and at Grossman's, we got about 3" of slush & some rain. The temp was 35 degrees. Even the predicted 'damaging' wind was a dud...highest gust in Groton just across the river from us was about 45 mph. Jeesh.

The molton lava cakes sound sooo good.

/t
caliloo
14 years ago
I'm sorry about the lobster snafu too but it good to know the company is making it up to you. Like you and Lindac and Annie, I'm not having lobster either tonight LOL! And seafood lasagna sounds fantastic and your guests will love it. MLCs sound really awesome - maybe I will throw those together for tonight too.....

Alexa

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