Chocolate Lava Cake Recipe – Food And Wine Festival
New York Chef Jean-Georges Vongerichten is credited with inventing the chocolate lava cake back in 1987. Story has it that he pulled a chocolate sponge cake from the oven before it was completely done. Since there was no time to cook them further, the Chef simply introduced the dessert as chocolate “lava” cake!
Chocolate Lava Cake
A warm chocolate lava cake with Bailey's Ganache
Ingredients
- 8 (1 ounce) semi-sweet chocolate squares, chopped, or 1 cup semi-sweet chocolate chips
- 2 sticks of butter
- 5 egg yokes
- 4 whole eggs
- 3/4 cup sugar
- 1/3 cup all-purpose flour (for gluten-free try Bob's Red Mill flour used by Disney)
- 1/4 cup heavy cream
- 1/4 cup Bailey's Irish cream
- 4 ounces milk chocolate
Cake
Ganache
Instructions
- Preheat oven to 375 degrees F.
- Lightly butter sides of 6 individual (3/4 cup) ramekins.
- Lightly coat with sugar, shake out excess.
- Melt chocolate and butter in top of double boiler set over simmering water.
- Stir until smooth. Remove from over water and cool 10 minutes
- Beat egg yolks and whole eggs together in a large bowl; add sugar and beat until thick and light, about 2 minutes.
- Fold in chocolate mixture.
- Sift flour (for gluten-free try Bob's Red Mill flour used by Disney), then fold into batter, mixing until smooth.
- Divide batter among prepared cups, filling 3/4 full.
- Place on a baking sheet and bake about 35 to 40 minutes or until sides of cake are set and middle is still soft.
- Do not overbake.
- Using a small knife, cut around sides of cake to loosen.
- Invert onto plates and drizzle with ganache.
- Stir together cream and Bailey's in a small saute pan over medium heat.
- Just before boiling point, remove from heat and stir in milk chocolate.
Cake
Ganache
