I was hunting for a lava chocolate cake that I wanted to try out since my daughter was at home for her semester break.Since kids and myself are chocoholic ,I wanted to try something that uses chocolate. I was searching for a recipe that uses cream as well in the cake as I have a box of 200ml cream in the fridge.Finally found one beautiful recipe from the net.A sweet treat for Christmas!!
Note:You will need 1 large bar (200gm) and a medium bar of chocolate to prepare this recipe.I used a bittersweet chocolate (Van Houten)for the cake and a milk chocolate(Cadbury) for the filling. So the recipe gives a semisweet taste with a sweet filling.The texture of the cake was not crumbly as it was firm yet soft. This is a recipe I will recommend anytime for all of you to try. Of course the recipe is rich with chocolate as am using bars and not cocoa powder like some recipe that you will come across.As for the lava filling its advisable to prepare it a day ahead as it needs to set properly so that you can easily take it out and place as filling.
Chocolate Lava Filling:
3 ounces Cadbury milk chocolate, finely chopped
or semisweet chocolate
6 tablespoons whipping cream
1 tablespoon light corn syrup
1 teaspoon vanilla extract
8 ounces Van Houten bittersweet chocolate, finely chopped
1/4 cup hot water
1 1/2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/8 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup castor sugar
3 large eggs, separated
Cocoa powder or icing sugar for the tops
Or any decorations that comes to mind
These individual chocolate cakes have a soft center of chocolate fudge that erupts in a rich, dark puddle from the warm cakes. They're best served just out of the oven.
For the filling, line a tray with a large piece of plastic wrap.
Melt the chocolate with the cream and corn syrup; whisk until smooth. Add the vanilla extract; set aside to cool until tepid.Pour in the chocolate; freeze at least 4 hours or overnight, or cover and freeze up to a month.
For the cakes, place rack in center of oven and heat to 425 degrees F. Generously butter eight 4-ounce souffle dishes or ramekins. Place them on a jellyroll pan.
Melt the chocolate with ¼ cup of hot water.once chocolate melt slightly , whisk it until smooth.Set aside to cool for 15 minutes.Stir in vanilla extract.
Cream the butter with 1/3 cup sugar with an electric mixer until light and fluffy, 2 minutes. Add the egg yolks, one at a time, mixing well after each addition. Stop the mixer and stir in the chocolate mixture. Fold in the flour and salt with a spatula. Beat the egg whites with a clean mixer until they hold soft peaks. Add the remaining sugar, one tablespoon at a time, mixing well after each addition. Continue beating until thick and glossy. Thoroughly mix one quarter of the beaten egg whites into chocolate batter; gently fold in the rest.
Fill each prepared souffle dish about halfway full with the chocolate batter. Gently bury some frozen chocolate(You can just take a small handful,just enough to place in the center) in the center of each; add remaining batter, filling cups almost to the top. Bake until cakes are puffy and set, 18 to 20 minutes.
Gently loosen from the sides of the dishes and invert onto serving plates. Serve as preferred.
This cute and really yummy recipe is heading to :
Ramya's Recipe's Cakes for Christmas Event,
Zesty Palette's Sinful Delights,Tickling Palates's Lets Cook:Baked Goodies
Erivum Puliyum.blogspot.com's Christmas Delicacy Event,
Srav's Culinary Concepts 5:Holiday Baking,
UK Rasoi...Day to day recipes 's Event: New Year New Dish ,
Edible Entertainment Event:Jingle All The Way,
Lets Do Brunch and Bake With Bizzy