Am I exaggerating when I am saying that I made the best Chocolate lava cake?? Not at all. You have to taste it to believe me. And I got it right in the third attempt. I cannot wait to show the pictures so here are the pictures. This is how my lava cake looks..
Here is the closer look at the outer crust...soft yet crispy..
And best part...look at the lava of chocolate oozing from inside...isn't it perfect!!!! It was heavenly...really...
So here is the story behind the lava cake. I happened to see this ad for Domino's choco lava cake on you tube and wanted to eat right away. Sent my DH to few Domino stores here in Kingston and got to know that these lava cakes haven't been introduced in Canada as of yet. But I had to eat it so tried making and failed in first two attempts. I was not getting as gooey center as in the ad. Finally I made ganache and inserted inside every ramekin while baking the cake and...viola! Got the perfect lava cake. So here is the recipe for making 4 medium sized chocolate lava cakes.
200 gram dark chocolate
1 stick (or 1/2 cup) unsalted butter
3 large eggs
5 tbsp all purpose flour
1/4th cup sugar
A small pinch salt
2 ounce chocolate
2 tbsp heavy whipping cream
a pinch sugar
1 tsp butter
We need to make ganache well ahead of time. For ganache, melt chocolate in microwave and mix well with the whipping cream, butter and pinch sugar. Refrigerate it for couple of hours so that it becomes hard. Now make 4 rounds of this and keep it in freezer so that it does not melt.
For the cake:
Put chocolate in double boiler over hot water and melt it. Add butter and stir until smooth. In a separate bowl whisk eggs and sugar for 8-10 minutes. Add flour and salt and mix well. Now put this mixture in melted chocolate and butter and fold in until mix. Generously butter the ramekins. Pour this mixture in 4 ramekins. Keep these ramekins in refrigerator for 30 minutes. Now heat oven at 375 F. Take the ramekins out of refrigerator and and ganache from freezer. Insert one ball in the center of each ramekin. Bake for 15 minutes. Let the ramekins cool for 15 minutes. Now run knife on the sides of ramekins and gently remove the cake. Best way is to put the serving plate on top of a ramekin (after you have run the knife on the edges). Now bring it upside down and pat the back of ramekin and gently remove the ramekin. Sprinkle powdered sugar on top. Serve hot.