So I just realized that I’ve only ever posted about desserts—which is odd because that the smallest category of things that I make. I need to get on that. Will post about real food soon. Until then:
Mmmm. Why isn’t every cake a lava cake? Hands down, molten chocolate ganache > stripper hiding in cake. I was really worried that the cake wouldn’t rise right considering all the mods I made and the insane butter to flour ratio (not that I’m complaining). Luckily they rose just fine and came out great.
Chocolate Kahlua Lava Cake — modified from Allrecipes.com
(Technically it’s “Chocolate generic, knock-off Kahlua Lava Cake,” but that’s not catchy)
- 6 oz of a mix between semi-sweet and dark chocolate chips*
- 3/4 cup heavy cream
- Splash of Kahlua to taste (recommend several tbs atleast)**
- 8 oz of a mix between semi-sweet and dark chocolate chips*
- 1 cup unsalted butter, cut into pieces
- 4 large whole eggs
- 4 large egg yolks
- 1/2 tbs stevia (or 2/3 cup sugar)
- 2 tbs Kahlua**
- 1/2 cup cake flour (I used AP)
- To make the centers, nuke the cream and chocolate, whisking every 30 seconds until melted and smooth. (Or use double broiler)
- Freeze for 2 hours, or until firm enough to roll into balls. How many balls you’ll need will depend on how many cakes you make which depends on your ramekin size. I would pour the cake batter first to see how many ramekins you fill and then roll the centers accordingly.
- Preheat the oven to 400. Grease ramekins.
- To make the cakes, melt the chocolate and butter in the microwave in 30 second intervals, stirring until smooth.
- In a large bowl, beat the whole eggs, egg yolks, stevia, and Kahlua on high speed for about a minute. Fold the melted chocolate mixture and flour into the egg mixture just until combined. Spoon the cake batter into the ramekins about 3/4 full (they don’t puff much). Place a chocolate ball in the middle of each cake.
- Bake for 15 minutes, or until the cake is firm to the touch. Remove from the oven and let sit for 5 minutes. Run a knife around the inside of each ramekin and remove to a plate or just serve in the ramekin.
- Serve with vanilla ice cream. (Some would suggest whipped cream but that would be a mistake. Definitely ice cream ftw.)
*I used half semi-sweet and half Ghirardelli chocolate chips. Change ratio to your preference.
**If you’re not a Kahlua fan or can’t find it, sub in strong coffee/instant coffee and vanilla extract.