This molten chocolate lava cake became my signature dessert while a college student. One of my friends who is now in culinary school was obsessed with these and after trying my first one, I had to rush out and buy the special mold for this cake. The funny thing about this mold is that it can only be used for this one dish. Isn’t that the funny thing about these specialty cookwares? They can only be used for that one dish?
Anywho, you start with melting the butter and chocolate over a “double-boiler” which I learned was a pot of boiling water with a metal bowl (or pan) on top. The butter and chocolate are melted with the heat of the boiling water instead of a fire. Thereby melting it at a slower rate and thus decreasing the chance of burning it. Once that is done, set it aside away from the heat.
Then whisk the eggs, egg yolks, and vanilla and flour. Pour in the chocolate mixture and immediately pour it into the special mold. I let it sit for a bit and it became super thick and difficult to distribute to the mold cups (or ramekins). After letting it cook in the oven for 15 minutes, be sure to let it sit for 5 minutes. This is very important! If you skip this part, your chocolate cake will break prematurely and look like a chocolate pudding mess and then loses all elegance points. That’s the whole point of this cake! To break into the cake barrier with your fork and release the floods of hot chocolate! This is a super rich dish, I would recommend milk!
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