Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Chocolate Molten Lava Cake


Serena
 Share

Recommended Posts

I have successfully used many times Mark Bittman's recipe for Warm, Soft Chocolate Cake from his iPhone/iPad app, How to Cook Everything. He doesn't call it lava cake, but that's what it is. I found it online as well in a NY Times blog post:

http://dinersjournal.blogs.nytimes.com/2009/02/12/molten-chocolate-magic/

To. Die. For.

Link to comment
Share on other sites

The lava cake (or chef Bo calls it a truffle cake) from 'The Advanced Professional Pastry Chef' comes out like what you have in your picture, I've made it numerous times. Pm me if you dont like the results from the above post, and I'll type it out.

Link to comment
Share on other sites

See this video for a very clear and detailed explanation of chocolate properties, key temperatures and processes. I do not remember any more where the part about the lava cake was but it definitely has both the recipe and the right process. I used it with great success.

Link to comment
Share on other sites

You can make balls of ganache, freeze or chill them, then drop them into the batter before baking. Here's a recipe from Ghirardelli you can use as a guide:

http://allrecipes.com/recipe/ghirardelli-individual-chocolate-lava-cakes/

Believe it or not I did this one 4 times!! but the result was always: Either the ganache ball go down and the upper cake is thick or it breaks down on the tray after I take it out (and because it happened several times I did add more time in the oven, or add flour, all failed)

Link to comment
Share on other sites

I make something similar. I posted the details in the Daily Sweets thread a while back - I am copying my original post below. I hope that you will find a recipe that works for you!

My husband had a craving for chocolate so I made soft chocolate cakes with Valrhona chocolate.

8085141261_cc0cbb7893_z.jpg

The recipe is here; I've been using it for years. Instead of ramekins, I bake them in muffin tins lined with paper cups. They cook very fast and are ready in less than 10 minutes typically.

This looks yummy!! If I make it bigger would the chocolate pour out like the one in my picture?

Link to comment
Share on other sites

See this video for a very clear and detailed explanation of chocolate properties, key temperatures and processes. I do not remember any more where the part about the lava cake was but it definitely has both the recipe and the right process. I used it with great success.

THANK YOU SO MUCH FOR POSTING THIS VIDEO!! I am VERY VERY much interested in these kind of things! The science of pastry intrigues me and I just got Alton Brown's book about the topic!!

Link to comment
Share on other sites

I make something similar. I posted the details in the Daily Sweets thread a while back - I am copying my original post below. I hope that you will find a recipe that works for you!

My husband had a craving for chocolate so I made soft chocolate cakes with Valrhona chocolate.8085141261_cc0cbb7893_z.jpg

The recipe is here; I've been using it for years. Instead of ramekins, I bake them in muffin tins lined with paper cups. They cook very fast and are ready in less than 10 minutes typically.

This looks yummy!! If I make it bigger would the chocolate pour out like the one in my picture?

Thanks! You could make it a little bigger and take it out of the oven a minute or two earlier if you like a more liquid center.

Link to comment
Share on other sites

 Share

  • Similar Content

    • By artiesel
      Has anyone successfully made candied chestnuts (marrons glace) at home which even remotely resemble the professional ones you get from Europe?
       
      I've tried making them using RTE Chinese chestnuts from Costco with varying success:
      One batch became leathery after being simmered in (what started out as) simple syrup which had its sucrose concentration gradually increased.
       
      I have also tried soaking the chestnuts in hot water prior to beginning the candying process.  The nuts, once again, developed a tough skin after a few days.  To reverse the tough skins I added more water to the syrup, broke the nuts up into pieces and simmered them gently for a few hours.
      While some pieces have a tough skin, many of them have taken on a candied texture.
       
      Should any further attempts to candy chestnuts be attempted using the method of slowly simmering them in simple syrup?
       
      Please share any feedback ypu may have.  Thanks!
    • By KTM
      Hello friends,
       
      We recently got our selmi plus ex and have had a handful of successful runs. So far mostly with our enrobing line. 
       
      Theres been 2 occasions now that I have noticed when tempering the machine is cooling past the target temp. When it does this it goes down into the 28c range and the screw pump has to shut off due to the temp and viscosity. 
       
      I also noticed the manual is pretty light on operational procedures. 
       
      The 2 things I can think of that might be causing this other then an equipment error is 
      the chocolate used is to thick or there is a build up of chocolate around the temperature probe near the faucet. 
       
      Wondering if anyone else has had this issue before. 
    • By ShylahSinger
      Hello! I'm fairly new to this site so I don't know if my search was weak. I'm trying to find a way to make Mandarin orange puree at home, but I couldn't find anything even similar in the forum. I am a home cook, but I have been making chocolate bonbons and other confections for over 4 years (intermitantly). It is too expensive for me to purchase this online- not because of the price of the puree, but the cost of shipping makes it prohibative. The recipes I've seen online are all differant and don't seem to be what I need. 
      I would love any help with this! I look forward to hearing and learning from those who have much, much more experience than me. Thanks!
    • By Darienne
      In hopes of sleeping better, etc, etc, I have currently given up gluten, dairy and now sugar.  The gluten and dairy pose no problems...the sugar does.  I am not happy using mannitol or erythritol or any of those artificial sweeteners...they give me severe digestive problems.   But I can tolerate stevia very nicely.  The only problem is that there doesn't seem to be much sweetened with this ingredient.
       
      I do have a carob/coconut oil/peanut butter/stevia candy of sorts.  I don't really like it all that much, but it does work.  That's about it.
       
      Has anyone any recipes for desserts using stevia?  Thanks.
    • By Darienne
      A quite unusual take on the favorite American chocolate bar: click
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...