Lava Cakes

Posted: February 18, 2013 in Uncategorized
Tags: , , , ,

P1000920

This Valentine’s day I spent with my Mom. I personally have a fantastic Mom, she is truly the greatest, always knowing what to do to make one feel better and funny and is just a really good person to hang out with! So, this Valentine’s day I decided to surprise her with a clean kitchen (running the extra mile) and chocolate molten lava cakes. She loved the cakes (and the kitchen, mind you). They were super gooey, chocolate and just an all round great treat making my mother very happy, and she deserves it too for all the work she does! So here’s to all the fantastic mothers out there (I realize that it is not mother’s day but they need our love all year round)!

You’ll get about 8 lava cakes.

Ingredients
2 sticks unsalted butter, plus more for the ramekins
4 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
Pinch of cayenne pepper
Pinch of nutmeg
12 ounces semisweet chocolate, chopped
1 cup all-purpose flour
2 1/2 cups confectioners’ sugar, plus more for dusting (optional)
6 large eggs plus 6 egg yolks
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract

Directions
Preheat the oven to 400 degrees F. Butter eight 6-ounce ramekins and sprinkle each with 1/2 teaspoon granulated sugar.

Combine the butter, cinnamon, cayenne, nutmeg and chocolate in a saucepan over low heat, stirring frequently until melted and smooth. Cool slightly. Whisk the flour, confectioners’ sugar, eggs and yolks, vanilla extract and almond extract in a bowl until creamy. Whisk in the melted chocolate mixture. Divide among the prepared ramekins.

Bake the cakes until the tops are stiff and the edges darken, 12 to 14 minutes. Remove from the oven and let cool 5 minutes. Loosen the edges of the cakes with a small paring knife and transfer to plates while warm. Dust with confectioners’ sugar.

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Comments
  1. Imogen says:

    Hey, Mr. Maxwell J Neck; love your blog! If I sound a little incoherent, it’s because I now have several food fantasies inconveniently and indelibly lodged in my brain. (thanks to you)

    A) LAVA cakes, but filled with that orange glaze you write about in 2012 (as an ice cream topping). This, I confess, is the result of my thoroughly British DNA jumping up and flying it’s billions of tiny little flags every time I get hit with a Jaffa Cake memory. I didn’t put it together at first, but by the time I got to the orange syrup post I started softly humming ‘God Save the Queen’ and I knew I’d been stealth bombed.

    B) ORANGE syrup. Just by itself….although, I think this blog came hard on the heels of the Bacon Flow Chart you posted, which, again, due to nature of my staunchly starchy DNA also got my adrenaline flowing. This rendered me particularly susceptible to any further suggestions of childhood glories; jaffa cakes, birthday parties with Orange Squash, thats what ‘Fanta’ was called in the UK back then.

    C) BACON. One day someone, somewhere will combine the three and the world will never be the same again. But I really think the flow chart idea: ie: ‘Should you eat……..” could be humorously applied to other naughty foods AND food combinations and it could be a really funky and funny format for a book (featuring YOUR recipes). just a thought!

    Anyway —- well done, Max! Clearly, your evocative writing is working it’s magic on the subconscious!

    see you ’round!
    Imo on Gabriola Island

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