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Molten Choc. Lava Cakes - which issue?

kr8tvcat's picture

A few years back I found a recipe in one of the Fine Cooking mags for Molten Chocolate Lava Cakes (can't remember if this was exactly the title of the recipe)....the unique thing I remember about it that I've seen in no other recipe of the same name is that the 'lava' was made ahead, it was ganache-based (chocolate and heavy cream).  You had to chill it, scoop it into a ball and place into the bottom of 6 or 8 buttered/floured ramekins, before placing the batter over top.


This recipe could be done up to 2 days in advance and kept in the fridge.  Once baked, it was to be inverted out of the ramekin, unlike a more recent recipe for Chocolate Souffle's with Espresso Sauce.


I was desperately trying to find my issue with the recipe for the Lava Cakes, but I think I must've lost it in a recent move.  I made it a few Christmas' back, I think about 2002 or 2001, it I'm not wrong....


Does anyone know where this recipe is?

ashleyd's picture

(post #30490, reply #1 of 6)

There may be better searchers than me, but I looked at the full index produced by our own Index Guy and there is nothing resembling this in the Fine Cooking index.


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kr8tvcat's picture

(post #30490, reply #2 of 6)

If not - then does anyone have such a recipe they could share?

Jean's picture

(post #30490, reply #3 of 6)

Here's the Alice Medrich version


                     
* Exported from MasterCook *


                 Molten Chocolate Cakes --Alice Medrich


Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Cakes


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Softened butter and sugar -- for the ramekins
  8             ounces  semisweet or bittersweet chocolate -- finely chopped
  8        tablespoons  unsalted butter -- (1 stick) cut into
                        bits
  2        tablespoons  milk
  3        tablespoons  unsweetened cocoa powder -- natural or Dutch
                        processed
  2              large  eggs -- separated, at room
                        temperature
  1              large  egg white -- at room temperature
     1/8      teaspoon  cream of tartar
  3        tablespoons  sugar
                        Whipped Creme Topping (The Baker's Dozen -- page 336)
                        Cookbook


1. Lightly butter the insides of six 6-ounce custard cups, sprinkle with sugar to coat, and tap out the excess.


2. In a medium stainless steel bowl placed in a skillet of hot, not simmering, water, melt the chocolate and butter, stirring often, until smooth. Remove from the heat. Measure 6 tablespoons into a small shallow bowl (a cereal bowl is perfect). Add the milk and stir well. Place in the freezer while preparing the rest of the recipe. Stir the cocoa and egg yolks into the remaining chocolate- butter mixture.


3. In a grease-free medium bowl, whip the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar until the peaks are stiff and glossy but not dry. Fold about one-quarter of the egg whites into the cocoa mixture, then fold in the remaining whites. Spoon the batter into the cups, filling them half full. Set the remaining batter aside.


4. Remove the chocolate-butter mixture from the freezer; it should be firm. Using a dessert spoon, scrape up the mixture and roll into 6 truffle-like balls (they do not have to be perfectly round). Embed a truffle into the center of each custard cup, top with equal amounts of the remaining batter, and level the tops. Place the cups on a baking sheet. Cover the cups with plastic wrap and refrigerate for at least 3 hours. (The cakes can be prepared to this point up to 3 days ahead, covered, and refrigerated.)


5. Position a rack in the lower third of the oven and preheat to 400°F.


6. Bake until the cakes are puffed and cracked and a toothpick inserted in the center comes out gooey, indicating that the truffle is melted, about 12 minutes. Let the cakes cool for 3 minutes.


7. Run a thin knife around the inside of each cup to release the cake. Protecting your hands with a towel, invert a cup in the center of a dessert plate to unmold the cake. Repeat with the remaining cakes. Serve immediately with a dollop of whipped cream.


Baker's Notes:


For more of a "restaurant-style" presentation, sift confectioners' sugar over the entire plate and garnish with drizzles of raspberry or caramel sauce.


Tender and cakelike on the outside, these homely little cakes deliver a gush of bittersweet chocolate sauce from within, thanks to a truffle embedded in the center. As an added bonus, they can be prepared well ahead of baking. Choose your favorite high-quality chocolate and prepare yourself for a major indulgence.


``````````````````````````````````````````````````


And here's the Thomas Keller version                     
* Exported from MasterCook *


            Thomas Keller's Molten Chocolate ( posted by MC )


Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Cakes And Frostings


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *****  NONE  *****


 


Serves 6



4 oz best quality semisweet choc - finely chopped
1 1/2 oz unsweetend choc - finely chopped
10 tbsps butter - unsalted
1/2 cup sugar
3 large eggs
1/2 cup + 2 tsps AP flour
3/4 tsp baking powder
1 1/2 tbsp unsweetened cocoa powder
Vanilla ice cream or vanilla flavored whipped cream for serving
Lightly butter six 1 cup ramekins or custard cups, set aside. Place chopped chocolates in the top of a double boiler over low heat, stir occasionally until melted, remove from heat.


When choc is smooth, stir in butter & sugar, blend until smooth. Add the eggs, flour, baking powder, and cocoa. Beat with an electric mixer at medium high speed until the mixture is pale(r) and has a thick, mousse like consistency, about 5 minutes.


Fill the ramekins 1/2 full, cover each with plastic wrap. Freeze for at least 3 hours, and up to 3 days.


Just before serving time, preheat oven to 375 degrees. With rack at center, bake the cold desserts until the outer edgesof the tops are set, but the centers are still moist & shiny, usually 10 - 11 minutes. Invert each portion onto a serving plate and serve warm, with ice cream or the whipped cream. Alternatively, serve direct in the ramekins.


 


 


 


                                   


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schnitzel's picture

(post #30490, reply #4 of 6)

Here's another one... Warm, Soft Chocolate Cake
This is Jean-Georges Vongerichten's recipe.



Amy W
Cooks Talk T&T Recipes
"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."  Julia Child

Gretchen's picture

(post #30490, reply #5 of 6)

Emeril's recipe (on foodtv) uses that method you spoke of.

Gretchen

Gretchen
bahati's picture

Souffle Cakes (post #30490, reply #6 of 6)

Check out the recipe on page 68 of Fine Cooking, Issue #68, Winter 2005, Holiday Baking Special Issue.  It has balls of chilled chocolate in the center, you can make ahead but you don't serve turned out; it's served in the dish.