M2 was a chocolate lava cake. He jumped off the menu right onto my table! And he was welcome… Entirely interesting, sweet, warm and complex, powdered sugar on top. What’s not to like?
We texted and talked on the phone for several weeks. We had many things in common, much to talk about and our communication style was quite similar and comfortable.
So we made plans to meet. Because if molten chocolate cake sounds good on a menu, it should be even better in person. Unless it has cold feet… and instead of the inside being warm and molten, it is frozen. And chances of a thaw were remote at best.
Well, idea of this elegant cake sounded good; in theory anyway. Never happened and actually my fitness pal said I had no calories left, so it’s probably better that way!
Molten Lava Cake Recipe
8 oz. bittersweet chocolate (you can substitute 2 or 3 oz of semisweet chocolate if you like it a little sweeter)
1/2 cup AP flour
10 tablespoons unsalted butter (be careful not to use salted butter)
1.5 cups confectioners sugar
3 large eggs plus 3 yolks
1 tsp vanilla
2 tsp orange extract or orange liqueur
Preheat oven to 425 degrees F.
Grease 6 ramekins (use a good amount of cooking spray). Melt the chocolate and butter slowly in a double boiler, stirring with a rubber spatula frequently. Add the flour and sugar to the chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange extract. Divide the batter evenly among the ramekins. Put the ramekins on a cookie sheet and into the oven; 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.