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ALL RECIPES

Chocolate Lava Cake

  • Pair with Port
Primary Ingredients

5 ounces bittersweet chocolate
2 ounces unsweetened chocolate
5 ounces (1 ¼ stick) unsalted butter
3 tablespoons cornstarch
¾ cup plus 2 tablespoons sugar
4 eggs
4 egg yolks
1 tablespoon rum (or brandy)
Oil or butter for coating ramekins
Flour for dusting ramekins
1 ½ pints vanilla ice cream

Primary Technique
  1. Pour about ¾ inch of water in the bottom of a double boiler, making certain the top pan will not touch the water.
  2. Bring the water to a boil, then reduce heat to simmer.
  3. Chop bittersweet and unsweetened chocolate into small pieces and place in the top of a double boiler with butter and place over boiling water.
  4. Stir occasionally with a rubber spatula until chocolate and butter are completely melted and smooth. Remove from heat.
  5. Sift cornstarch and sugar into a large bowl.
  6. In a medium bowl, whisk together the egg yolks and rum (or brandy), then whisk egg mixture into the cornstarch-sugar mixture all at once.
  7. Whisk in the chocolate-butter mixture. Cover and chill batter for at least 2 hours, or overnight, before using.
  8. Preheat oven to 350°. Lightly oil (or butter and flour) six 6-ounce ramekins or small souffle dishes.
  9. Place ½ cup batter in each ramekin (a 4-ounce ice cream scooper dipped in hot water works nicely for this).
  10. Bake until barely risen and cracked on top, 10 to 14 minutes. Cool about 8 minutes before serving.
  11. Unmold onto plates and serve a scoop of ice cream on the side, or serve right in ramekins with a scoop of ice cream on top.
chocolate cake
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
Open Daily | 10 AM – 5 PM | Holiday Hours
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