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Chocolate Lava Cake
Read about wines to serve with the ever-popular chocolate molten lava cake. You can serve this Top Pick Of The Week in a jiffy: Just heat and eat this deliious dessert from Sticky Toffee Pudding Company.
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ABOUT THE AUTHOR

 

Wine columnist R. VERONIQUE FITZGERALD is a wine consultant and writer based in New York City.

 

 

September 2007
Updated March 2009

Product Reviews / Main Nibbles / Wine

Chocolate Molten Lava Cake

Page 2: Molten Chocolate Lava Cake Recipe & A Delicious Lava Cake Mix

 

This is Page 2 of a 4-page article. Click the black links below to visit the other pages.

Molten Lava Chocolate Cake Recipe


Because so many people love mint chocolate lava cake, we’ve included a variation with this recipe; however, we only tasted the wines with the basic recipe.

Ingredients

  • 8 ounces semisweet or
    bittersweet chocolate, chopped
  • 4 large eggs
  • ½ pound (2 sticks) unsalted butter, chopped
  • 4 tablespoons unbleached all-
    purpose flour
  • ½ cup sugar
  • 1 teaspoon ground nutmeg*
  • ½ teaspoon ground cinnamon—or
    for a mint version, substitute 1¼
    teaspoons peppermint extract for the cinnamon
  • Whipped cream for garnish (1 pint heavy cream, confectioners’ sugar and vanilla extract)
  • Raspberries and mint leaves for
    garnish (optional)
Chocolate Lava Cake
If you don’t want to bake your own, you can
order these from JRDessertBakery.com. Or, to say that “you made it yourself,” get the delicious molten chocolate cake mix from The King’s Cupboard. Either way, your guests will thank you!

*We use a nutmeg grinder and a fresh nut; you also can use the nut with a plane grater.

Preparation

  1. Preheat the oven to 350°F. Grease eight 4-ounce cake molds or ramekins.
  2. Over a double boiler, melt the chocolate and butter, stirring constantly. Once they are completely melted, set aside and cool.
  3. Combine the sugar and eggs and whisk until pale and fluffy. Stir the chocolate mixture into the egg mixture until completely blended. Whisk in the flour, nutmeg and cinnamon and mix well.
  4. Pour the batter into the cake molds and bake for 14 minutes at 350°F.
  5. While the cakes are baking you can whip the cream. To one pint heavy cream add 2 tablespoons confectioners’ sugar as the cream begins to thicken, plus 1 teaspoon vanilla and a few grains salt. Unsweetened or barely-sweetened whipped cream is also delicious, so feel free to reduce the sugar or add none at all.
  6. Remove the lava cakes from the oven and cool for 2 minutes. Run a knife around the edges, invert the molds onto individual dessert plates, garnish with raspberries and mint leaves and serve immediately. We prefer to pass the whipped cream in a bowl so guests can help themselves to the amount they prefer.

 

Continue To Page 3: Wines To Serve With The Cake ~ Overview & Port

Go To The Article Index Above

 

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