divine chocolate lava cakes...mmmm
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Following my wedding shower, my husband and I wanted to try out all of fun new kitchen things I had received, and wanted to make a romantic dessert. I found a recipe for simple chocolate cakes, and updated it to make it his favorite dessert- a molten lave cake. The cinnamon and chili give it an exciting twist and the raspberry sauce makes it look absolutely beautiful. Enjoy!
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Ingredients For divine chocolate lava cakes...mmmm
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260% cacao baking bars (i use ghiradelli)
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1/4 cheavy cream
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1/4 ccake flour
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1stick butter
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2eggs
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2egg yolks
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1 tspvanilla extract
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1/3 csugar
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pinch of cinnamon
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pinch of chili powder
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1 craspberries
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1/4 csugar (for raspberry sauce)
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1 Tbsplemon juice
How To Make divine chocolate lava cakes...mmmm
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1FOR CHOCOLATE CENTERS: Melt 1/2 baking bar (2oz) and 1/4 C heavy cream in double boiler, whisking constantly. When combined, place in the refridgerator until firm (about 2 hours). Remove from fridge, scoop and roll into 9 small balls. Place into fridge until ready to use.
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2For raspberry sauce: place one cup raspberries, 1/4 sugar, and 1 tablespoon lemon juice in food processor or blender and blend until smooth. Strain to remove seeds and store in fridge until ready for use. (If using frozen raspberries, thaw and drain before placing in food processor)
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3FOR CAKES: Preheat oven to 400. In a double boiler, melt butter and 1 60% cacao baking bar (4 oz), whisking until smooth. Remove from heat.
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4While chocolate is melting, combine eggs, yolks, 1/3 C sugar, and vanilla. Using mixer with whisk attachment, beat on medium speed for 5 minutes until thick and light.
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5Gently fold chocolate mixture, flour, cinnamon, and cayenne into egg mixture until evenly combined.
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6Spray 9 muffin cups with cooking spray. (I like to use the individual silicone ones, but a regular muffin pan works also). Fill with cake mixture. Place one of the cold centers in each making sure it is covered with the cake batter. Bake for 7-10 minutes until top of cake is firm to the touch.
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7Let cakes stand for 5 minutes, run a knife along the edge and invert onto plate (this is why individual cups works well vs. a muffin pan). Drizzle with raspberry sauce, and garnish with fresh raspberries and whipped cream.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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