CHOCOLATE LAVA CAKE
Dark, Luscious and sinful Chocolate Lava cake is the recipe I would like to share for the last of the series “RAVISHING TUESDAYS”. Why did I choose this? Just a grand finale and the fact that tomorrow is Christmas with the new year lurking just around the corner… you can’t say no to desserts!
I can either go over the benefits of cocoa or explain why it is great for your skin like I have for the past 4 Tuesdays or move ahead because “Chocolate is not only good for your heart and uplifts your moods but is also great for your skin”. If I read this statement anywhere, I wouldn’t care to know more, I would just grab a bar of chocolate.
But, please keep this in mind
a) Excess sugar is bad. Portion control is the key. If you eat an entire bar, you’re getting a lot more than just flavonoids—you’re also getting fat, sugar and lots of calories.
b) To satisfy your daily cravings without blowing your diet, a one-ounce square of 60 plus percent dark chocolate in the afternoon or as a dessert at after dinner is fine
Just out of the Oven
Yes, I used Ghirardelli chocolate baking bars for this recipe. I have adapted this recipe from the wrapper of Ghirardelli bar I ate about two years ago. I have not stopped making them ever since.
Hot molten chocolate flowing out of a warm cake, pure pleasure! Serve it with a side of ice cream or whipped cream. Enjoy!
Chocolate Lava Cake Recipe
- 6 Oz/ 175 g of chocolate (I use 60% Bittersweet Ghirardelli chocolate)
- 3 whole eggs
- 1 stick of unsalted butter/ 100g (Approx 1/2 cup)
- 1/4 cup heavy cream
- 1/4 cup sugar
- 1/4 teaspoon vanilla extract (optional)
- 1/3 cup all-purpose flour
- Melt 2 Oz/60 g of chocolate in a double boiler (A bowl placed over boiling water).
- Add the heavy whipping cream and whisk gently to mix. Muster all your strength. DO NOT LICK THE BOWL CLEAN! :D
- Refrigerate for about 20-30 min. The mixture just firms up enough for you to be able to mold it into a ball-like shape (I use two spoons to achieve this).
- Mold the mixture into 8/9 equal balls.
- Refrigerate the chocolate balls for about an hour.
- Meanwhile, Grease a muffin pan/ ramekins or prep your baking cups. Preheat the oven to 350°F (175°C)
- Melt the rest of the chocolate and butter in a double boiler. Whisk gently to blend.
- Whisk eggs, sugar and vanilla extract together until light, thick and fluffy.
- Fold in the melted chocolate mixture and flour into the egg mixture.
- Transfer cake batter into the pan until each cup is about 2/3rd full.
- Drop a chocolate ball lightly into each cup of batter.
- Bake for about 15-20 minutes or until cake starts to retreat from the pan & is firm to the touch.
- Cool on a wire rack for approximately 5 min (at least 5 min)
- Use a sharp knife to loosen the cakes and take the cakes out carefully.
- Garnish with raspberries and mint leaves.
Try a white chocolate lava cake by using while chocolate in place of dark and serve with a mango flavored ice-cream.
Do not overfill cups. Keep in mind that the chocolate ball will melt into the batter increasing the quantity further.