The first time I ate a Chocolate Lava Cake was at Roy’s on Maui in 1990. Roy was somewhat of a celebrity chef in Hawaii. Back then there were only a few celebrity chefs; Wolfgang Puck, Jonathan Waxman, Michael McCarty, and Alice Waters to name a few. The food at Roy’s was good, but it was the dessert, the chcolate molten lava cake, that I kept going back for.
I wrote to the restaurant and asked for the recipe. They obliged! Over the years I have tweeked the recipe a little here and a little there. But it just wasn’t right. It wasn’t perfectly right until I found this recipe in the New York Times. Valentine’s Day is around the corner. Along with an extra special dinner that night for my 4 favorite valentines, I plan on adding this dessert to the menu.
Moulten Chocolate Lava Cake
4 oz. unsalted butter
4 oz. bittersweet chocolate, chopped
2 egg yolks
1/4 cup sugar
2 tablespoons sifted gluten free flour blend
unsweetened cocoa powder for dusting
• preheat oven to 450*.
• butter the molds or ramekins with room temperature butter. dust with sifted cocoa powder. set aside
• in a glass bowl over simmering water, melt the butter and the chocolate. mix until smooth.
• in the bowl of a standing mixer, combine the eggs, egg yolks, and sugar until smooth.
• add the chocolate and mix thoroughly.
• add the flour.
• pour into the prepared molds about 2/3 of the way up.
• put the molds onto a baking sheet and bake for 6-7 minutes (no more).
• using a small knife, loosen the lava cakes from the mold and turn out onto a plate. dust with powdered sugar and top with fresh whipped cream or ice cream.
The Urban Baker / SusanSalzman.com
Want more inspiration? Check out these yummy chocolate treats:
Chocolate Pots de Creme – Day Dreamer Desserts
Ottolenghis Chocolate Fudge Cake – Not So Humble Pie
Milk Chocolate and Passion Fruit Cream Cake – Cannelle et Vanilla
Alice’s New Classic Brownies – Matt Bites
Chocolate Gelato – Gourmande in the Kitchen
Chocolate Puddle Cookies – 101 Cookbooks
Valentine’s Day Baking Ideas – I am baker