As the Chinese Valentine’s Day approached, I decided to make something I’d never made before. When’s a better time to make some lava cakes and show some love to the loved ones?
The recipe I referenced from is Paula Deen’s version. It’s a recipe that I kept for very long so I was pretty excited to try. Surprisingly I had (almost) every ingredient needed, even the orange liqueur!
In my version, I replaced the bittersweet and semisweet chocolates to Godiva 85% chocolate bar and sweet chocolate truffles (just to used up the excessive chocolate stock on my shelf). The total amount was the same just the proportion was slightly different from the recipe. Thus my batter was a bit bitter but acceptable.
Lesson learned:
- Maybe stick to the chocolate proportions next time?
- Bake the batter for 10 minutes instead of 14. The cake center was not running, no lava this time
- My sister thought the cake was a little bit too sweet so definitely for health matter less sugar next time
The recipe is from Paula Deen’s Molten Lava Cake
Ingredients
- 6 (1-ounce) squares bittersweet chocolate
- 2 (1-ounce) squares semisweet chocolate
- 10 tablespoons (1 1/4 stick) butter
- 1/2 cup all-purpose flour
- 1 1/2 cups confectioners’ sugar
- 3 large eggs
- 3 egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons orange liqueur
Directions
Preheat oven to 425 degrees F.
Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.
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