Double-chocolate Lava Cakes

Double-chocolate Lava Cakes Recipe - Decadent and Delicious

Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 6

Introduction

Double-chocolate lava cakes are a decadent and indulgent dessert that is sure to satisfy any chocolate lover's cravings. These individual cakes are rich, gooey, and filled with a molten chocolate center that oozes out when you cut into them. They are perfect for a special occasion or a romantic dinner for two.

History

The origins of the double-chocolate lava cake are somewhat unclear, but it is believed to have been created by a French pastry chef in the 1980s. The dessert quickly gained popularity and has since become a staple on restaurant menus around the world. The combination of a warm, chocolate cake with a liquid chocolate center is a winning combination that has stood the test of time.

Ingredients

0.75 cup butter
6 oz (170 g) semisweet chocolate pieces (1 cup)
1 recipe praline sauce (see below)
3 eggs
3 egg yolks
0.33 cup sugar
1.5 tsp vanilla
0.33 cup all-purpose flour
3 tbsp unsweetened cocoa powder
0.33 cup pecan halves, toasted

Praline Sauce

0.5 cup sugar
0.33 cup packed brown sugar
2 tbsp dark colored corn syrup
0.5 cup whipping cream

How to prepare

Heat the oven to 400°F (204°C).
Lightly grease and flour six 1- to 1.25 cup soufflé dishes or six 10 oz (283 g) custard cups.
Place the souffle dishes or custard cups in a shallow baking pan and set the pan aside.
In a heavy small saucepan, melt the butter and semisweet chocolate over low heat, stirring constantly.
Remove from heat and let it cool.
Meanwhile, prepare the praline sauce, cover it, and keep it warm until needed.
In a large mixing bowl, beat the eggs, egg yolks, sugar, and vanilla with an electric mixer on high speed for about 5 minutes or until thick and lemon colored.
Beat in the cooled chocolate mixture on medium speed.
Sift the flour and cocoa over the chocolate mixture; beat on low speed just until combined.
Divide the batter evenly into the prepared dishes or cups.
Bake for 10 minutes.
Pull the cakes out of the oven.
Using a small spatula or table knife, puncture the top of each partially-baked cake and gently enlarge it to make a dime-sized hole.
Slowly spoon about 1 tbsp of praline sauce into the center of each cake.
Return the cakes to the oven.
Bake for 5 minutes more or until the cakes feel firm at the edges.
Cool the cakes in the dishes on a wire rack for 5 minutes.
Using a small spatula or knife, loosen the cake edges from the sides of the dish or cup and slip the cake out upright onto individual dessert plates.
Stir 0.33 cup of toasted pecan halves into the remaining praline sauce.
If necessary, stir 1 to 2 tbsp of hot water into the remaining sauce to thin it.
Spoon the warm praline sauce on top of the cakes.
Top with pecan halves and sweetened whipped cream.
Serve immediately.

Praline Sauce

In a heavy medium saucepan, combine the sugar, brown sugar, and corn syrup.
Stir in the whipping cream.
Cook over medium-high heat until boiling, stirring constantly to dissolve the sugar.
Reduce the heat.
Cook, uncovered, for 10 minutes or until thickened, stirring occasionally.

Variations

Try adding a tablespoon of espresso powder to the chocolate mixture for a hint of coffee flavor.
Swap out the semisweet chocolate for dark chocolate for a more intense chocolate flavor.
Add a teaspoon of cinnamon or chili powder to the batter for a spicy kick.

Cooking Tips & Tricks

Be sure to grease and flour your soufflé dishes or custard cups well to ensure that the cakes release easily after baking.

- Do not overbake the cakes, as you want the center to be molten and gooey. The cakes are done when the edges are set but the center is still soft.

- Make sure to puncture the top of each partially-baked cake before adding the praline sauce to allow the sauce to seep into the center of the cake.

- Serve the cakes immediately after adding the praline sauce and toppings for the best texture and flavor.

Serving Suggestions

Double-chocolate lava cakes are best served warm with a scoop of vanilla ice cream or a dollop of whipped cream on top. They can also be garnished with fresh berries or a dusting of powdered sugar for an extra touch of elegance.

Cooking Techniques

The key to making perfect double-chocolate lava cakes is to not overbake them. The cakes should be set around the edges but still soft and gooey in the center. Be sure to follow the recipe instructions carefully and check the cakes frequently towards the end of the baking time.

Ingredient Substitutions

If you don't have pecans on hand, you can use walnuts or almonds instead. You can also omit the nuts altogether if you prefer. For a nut-free version, simply leave out the praline sauce and top the cakes with a dusting of powdered sugar instead.

Make Ahead Tips

You can prepare the batter for the double-chocolate lava cakes ahead of time and refrigerate it for up to 24 hours before baking. Simply cover the batter tightly with plastic wrap and let it come to room temperature before baking. The praline sauce can also be made in advance and reheated before serving.

Presentation Ideas

To make your double-chocolate lava cakes extra special, you can drizzle the plates with chocolate sauce before placing the cakes on top. You can also garnish the cakes with fresh mint leaves or edible flowers for a pop of color.

Pairing Recommendations

Double-chocolate lava cakes pair well with a glass of red wine, such as a rich and fruity Cabernet Sauvignon or a velvety Merlot. For a non-alcoholic option, try serving the cakes with a cup of hot coffee or a glass of cold milk.

Storage and Reheating Instructions

Double-chocolate lava cakes are best enjoyed fresh out of the oven, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat the cakes, place them on a microwave-safe plate and heat them in 15-second intervals until warm and gooey.

Nutrition Information

Calories per serving

Each serving of double-chocolate lava cake contains approximately 450 calories.

Carbohydrates

Each serving of double-chocolate lava cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of double-chocolate lava cake contains approximately 30 grams of fat.

Proteins

Each serving of double-chocolate lava cake contains approximately 6 grams of protein.

Vitamins and minerals

Double-chocolate lava cakes are not a significant source of vitamins and minerals.

Alergens

Double-chocolate lava cakes contain dairy, eggs, and nuts (pecans). They may also contain gluten depending on the type of flour used.

Summary

Double-chocolate lava cakes are a rich and indulgent dessert that is high in calories, fat, and carbohydrates. They should be enjoyed in moderation as a special treat.

Summary

Double-chocolate lava cakes are a luxurious and indulgent dessert that is perfect for a special occasion or a romantic dinner for two. With a rich, molten chocolate center and a decadent praline sauce, these individual cakes are sure to impress your guests and satisfy your sweet tooth. Enjoy them warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly decadent treat.

How did I get this recipe?

. The first time I saw this recipe, I was captivated by its flavors. It was a hot summer day, and I was flipping through an old cookbook that I had inherited from my own grandmother. As I turned the pages, my eyes landed on a picture of a decadent double-chocolate lava cake oozing with rich, molten chocolate. My mouth watered at the sight, and I knew I had to learn how to make it.

I had always been passionate about cooking, and I loved experimenting with new recipes and techniques. So, I set out to master the art of making double-chocolate lava cakes. I read through the recipe carefully, taking note of each ingredient and step. It seemed simple enough, but I knew that the key to success would be in the execution.

I gathered all the necessary ingredients – butter, sugar, eggs, chocolate, and flour – and set to work in my grandmother's old kitchen. I melted the chocolate and butter together, being careful not to let it burn. Then, I whisked in the sugar and eggs, followed by the flour. The batter was thick and luscious, and I could already imagine the warm, gooey center that awaited me.

I poured the batter into individual ramekins and placed them in the oven to bake. As they cooked, the sweet aroma of chocolate filled the kitchen, making my stomach growl in anticipation. I couldn't wait to see if my efforts had paid off.

When the timer finally beeped, I carefully removed the ramekins from the oven. The cakes had risen beautifully, with a slight crack on top that hinted at the molten goodness within. I couldn't resist digging my spoon into one of the cakes, and as I took my first bite, I was transported to chocolate heaven.

The rich, velvety chocolate melted in my mouth, and the warm, gooey center spilled out, creating a perfect harmony of flavors and textures. I had done it – I had mastered the art of making double-chocolate lava cakes.

Over the years, I have made this recipe countless times, each time perfecting it a little more. I have shared it with friends and family, who have all marveled at its decadence. And every time I make it, I think back to that hot summer day when I first discovered the recipe and how it has brought me so much joy and satisfaction.

Now, as I pass this recipe on to you, my dear grandchild, I hope that it will bring you as much happiness and fulfillment as it has brought me. Remember, the key to making a perfect double-chocolate lava cake lies not just in the ingredients and the technique, but in the love and passion that you put into it. So, go forth and create your own culinary masterpiece, and may it be as sweet and satisfying as the memories we share in the kitchen.