Wednesday, March 2, 2016

Rosie Makes Molten Chocolate Lava Cakes.

 This is magnificent.

Every now and then, Rosie wants chocolate.
And if you're going to have chocolate,
there's no half-assed way to do it.
You have to go all the way.

And Rosie did.

I'm making Chocolate Molten Lava Cakes.

This is a very sticky batter.

 I don't think these would do well in ramekins.
If you made these in ramekins,
you wouldn't be able to unmold without making a mess.
What I did was use parchment paper.
I brushed melted butter on the sides and bottoms.

 I put the parchment paper cylinders inside 
small pineapple cans that I have on hand for just such purposes.
To unmold, slip a wide spatula underneath
and transfer to serving platter.
Carefully pull the cans up
and peel off the parchment.
These cakes will rise a bit, then sink.

Now, if you don't want a bunch of sunken leftovers,
the nice thing about this recipe is that
you don't have to do all six at one time.
You can do however many you want at a time
and save the batter, covered in the fridge.
It keeps for several weeks.

I recommend unmolding these immediately
when they come out of the oven.
Otherwise, they stick after cooling.
 Chocolate Molten Lava Cakes
1 1/4 cups sugar
3 TB cornstarch
1 1/2 sticks unsalted butter
1/4 cup brown sugar
8 oz. bittersweet chocolate
4 eggs
3 yolks

Mix sugar and cornstarch in a stand mixer with paddle attachment.

Bring butter and brown sugar to a boil in a small saucepan,
then add chocolate.

Add to bowl ingredients and mix until combined.

On medium speed, add eggs and yolks.
Mix five minutes.

Cover and refrigerate overnight.

Divide the batter among 6 parchment-lined rings
placed on parchment paper and brushed with melted butter.

Bake at 400° for 23 minutes.

Serve with vanilla ice cream.


It's chewy on the outside.
It's gooey on the inside.

 My chocolate itch has been scratched.

You really need to stop what you're doing and go make this.

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