My brother in law visits us often and we tend to dine out more than usual when he is here. A couple of years ago, he discovered the Molten Chocolate Cakes at La Traviata, in PV, and he is still talking about them!
We try to get to the restaurant at least once during his stays, but time ran out on us during his last visit so he has suggested I try making them at home. Why not, I thought. It is really just an under-baked cake. Turns out, the exact amount of under-baking is critical!
This one took a bit of practice for me to perfect, (OK, a lot of practice), but the disappointment of the imperfect versions was tempered by a tasty chocolate cake; or pudding, so it was sort of a win either way.
I have changed the original recipe just a bit, the most obvious is making 6 x 4 oz ramekins instead of 4 x 6 oz ones. With so many practice versions, my waistline appreciates the smaller versions. Plus, with 3 of us in the house, I could bake 3 one day and 3 the next so prep time (for the second night, anyway) was cut way back.
The ingredients are decadent and somewhat expensive, but the effective cost of each of the 6 little desserts is about 14 pesos, or about $1 Canadian. Another plus is that this batter can be made up to 2 days in advance! Just pour it into the prepared ramekins, cover and refrigerate. Take them out of the fridge about an hour before you are ready to bake them so they come to room temperature before baking, and be sure your oven is properly pre-heated.
Chocolate Lava Cakes
Unsweetened cocoa powder (for dusting ramekins)
1/2 cup unsalted butter, plus more for ramekins
6 ounces semi or bitter sweet chocolate
2 egg yolks
1/4 cup sugar
1/4 teaspoon cinnamon
2 Tablespoons flour
Vanilla ice cream for serving
Preheat oven to 450F. Generously butter each of 6 ramekins. Dust inside with cocoa powder and tap out excess. Arrange on baking sheet and set aside.
Melt 1/2 cup butter and chocolate in top of double boiler over simmering water, stirring often. Be sure the water in the bottom pot is not touching the bottom of the pot on top.
Meanwhile, beat eggs, yolks sugar, cinnamon and salt together at high speed until mixture is pale, thick and very fluffy.
Stir the chocolate until smooth and any lumps have melted. (NOTE: Chocolate should be warm, not hot! If it feels hot to the touch, allow to cool to room temperature before proceeding or you will end up with scrambled eggs.) Pour into the egg mixture and sift the flour over top. Working quickly and gently, fold the chocolate into the egg mixture until flour and chocolate are fully incorporated and mixture is a uniform colour.
Pour into prepared ramekins (see Cooks Notes) and bake for 9 minutes until cakes are slightly puffed and centre appears mostly (but not completely) dry.
Remove from oven and let sit for a minute or 2. Gently run a thin knife around each ramekin, then cover each with an inverted dessert plate. Flip over and let stand until the cake falls onto the plate. You may have to help this along by gently shaking the ramekin.
Add ice cream to the plates and serve immediately.
- once the mixture is in the ramekins, they can be refrigerated until ready to use, up to 2 days. Bring to room temperature before baking.
- if you use 6 oz ramekins, increase baking time to 12 minutes.