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Have I mentioned that I love all things chocolate?  Chocolate Lava Cake is no exception to my chocolate weakness.   Chocolate Lava Cake is one of my favorite desserts to order out.  Mainly because I never realized that it really wasn’t that difficult to make.   The more time I spend in the kitchen the more confidence I build to experiment.  I am enjoying the new challenges that I put myself up for.   Then, of course, I take the pictures and think to myself, “Wow, I really just made that.”

This Chocolate Lava Cake is actually better than I’ve had in most restaurants.  Probably because I used high quality artisan chocolate imported from Switzerland.  Perhaps I’m not just a choco-holic but also a chocolate snob? I’m just guessing that most restaurants either buy the Chocolate Lava Cake frozen or use chocolate of a lesser quality.   I figured either go big or go home… well I already was home, but you know what I mean.

Chocolate Lava Cake Ingredients:
7 ounces Dark Semi-Sweet chocolate
8 tablespoons butter
1 teaspoon vanilla extract
3 eggs separated, room temperature
⅓ cup cake flour, sifted
⅛ teaspoon salt
⅛ teaspoon cream of tartar
¼ cup sugar

Lava Cake Center Ingredients:
3 ounces Dark Semi-Sweet Chocolate
1.5 ounces heavy cream
1 teaspoon butter

Lava Center Instructions
(Ganache): Chop dark semi-sweet chocolate into pieces.  Place into a metal bowl.  Heat heavy cream, pour over chocolate and whisk until smooth.  Add butter and whisk until incorporated.  Place mixture into the refrigerator to cool. Every few minutes whisk the mixture until a frosting like consistency is reached.  If the mixture becomes firm slightly rewarm.  Fill a pastry bag with the ganache.  Pipe-out “cherry” sized portions.  Place these mounds into the freezer until ready to use.

Lava Cake Instructions: Chop the dark semi-sweet chocolate into pieces.  Place into a metal bowl, add butter.  Melt over a simmering water-bath.  Remove from heat.  Add vanilla extract and (3) egg yolks.  Whisk together until chocolate mixture is smooth.  Add well sifted cake flour, and gently incorporated into the above chocolate mixture.  Place the (3) egg whites into a clean metal bowl, add salt and cream of tartar.  Using a whisk, whip egg whites until soft peaks form. Continue to whisk while slowly sprinkling in the sugar.  Using a rubber spatula, carefully fold 1/3rd of the egg whites into the chocolate mixture.  Then fold-in another 1/3rd of the egg whites.  Then fold-in the last 1/3rd of the egg whites.



Deposit the batter into large “non-stick” muffin tins – fill 3/4 full.  Ramekins can also be used simply butter insides and dust with cocoa powder.  Push a Chocolate Lava Center into the center of each cake batter.  This creates the molten lava center.  Bake at 350F degrees for 7 minutes.  Do not over bake!  Remove from oven, wait 2 minutes, then unmold and serve hot.

Recipe Source:  Culinary Yours