Molten Lava Cake
Molten Lava Cake
Yield: 10 to 12 cakes
- 1/2 cup Heavy Cream
1/2 cup Bittersweet Chocolate Chips
1 tsp. Butter
- Bring heavy cream to a boil and add to chocolate and butter in a large mixing bowl. Whisk until all of chocolate is melted and mixture is smooth. Refrigerate.
- Using a small spoon or melon ball scoop, make 12 small balls out of the ganache and refrigerate until needed.
- 1 cup Bittersweet Chocolate Chips
- 1 cup Sweet Butter
- 4 ea. Large Eggs
- 4 ea. Egg Yolks
- 1/3 cup 10x Sugar (Confectioner)
- 2 T Ovaltine
- 1 T Flour
- 1 T Cornstarch
- Cocoa Powder
- Nonstick Spray
- Prep 10-12 4 oz. ramekins by lightly coating with nonstick spray and cocoa powder. All sides and bottom must be coated or cakes will stick.
- Place butter and chocolate in a metal mixing bowl and place over a double boiler. Mix constantly until chocolate and butter have melted and mixture is smooth. Take off heat and reserve.
- In the bowl with a mixer, whisk the eggs, yolks, sugar and Ovaltine until smooth. Add chocolate mixture, flour and cornstarch and mix on medium until all ingredients are incorporated.
- Fill ramekins with 3 oz. each of chocolate mixture (3/4 of the way full), and place a ganache ball into the center or each ramekin. Cook in a preheated 350-degree oven for 6-7 minutes.
- Allow to cool slightly, then turn over onto a plate to serve. These can be made ahead of time and refrigerated and then reheated immediately before serving.
- Serve with your favorite ice cream or strawberry salsa (below).
- 1 qt. Fresh Strawberries, stems removed and quartered
- 1 ea. Jalapeno, seeded and minced
- 1 T Sugar, light brown
- In a mixing bowl, combine all ingredients. Refrigerate. Allow to sit at least one hour before serving.
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