Valentine’s Day is never a complete until you have dessert & more often then not it’s chocolate, chocolate & more chocolate on this day. But let’s be honest here, no meal is ever complete without dessert! When I was cooking in San Francisco at an American comfort food restaurant our number one dessert was chocolate lava cake. I made over a hundred each night out of 2 small toaster ovens! Literally every table pre-ordered it at the beginning of their meal. I must say that I am an expert at making this dessert & controlling multiple timers at the same time. Some may say, oh what a basic dessert or did we return to restaurants of the 80s & 90s. But its time for a comeback because the lava cake is one of the most beautiful, delicious & comforting desserts you could ever eat. Warm cake with a crispy sugar coated exterior & molten chocolate lava on the inside…how could you not love it.
1 Pint Strawberries
4 Oz | 114 g Semisweet Chocolate
½ Cup | 120 g Heavy Cream
- Fill a pot with water ¼ of the way & place on stove to boil.
- Once at a boil, reduce to a simmer.
- Place 4 ounces of semisweet chocolate & cream in bowl. Create a double boiler by placing the bowl over top of the simmering water, make sure the bottom of the bowl is NOT touching the water.
- Let the cream warm & chocolate start to melt gently, then use a rubber spatula to mix.
- Continue to stir until mixture is fully combined & smooth.
- Place the whole bowl into an ice bath to cool quickly. Do not get water in the ganache mixture.
- Place into the freezer.
- Once chocolate is firm, form chocolate ganache into 1 Oz (28 g) balls.
5 Oz | 143g Semisweet Chocolate
6 Tablespoon | 85 g Unsalted Butter
3 Each | 146 g Whole Large Eggs
⅓ Cup | 50 g Light Brown Sugar
½ Teaspoon | 2 g Vanilla Extract
1 Tablespoon | 10 g Grand Marnier (optional)
3 Tablespoon | 25 g All Purpose Flour
4 Tablespoon | 48 g Raw Sugar
¼ Cup Powdered Sugar (optional garnish)
1 Pint Strawberries (optional garnish)
- Preheat your oven to 425 degrees F.
- Using the double boiler again, melt 5 ounces of semisweet chocolate & 6 tablespoon of butter, mixing until smooth.
- In another mixing bowl combine eggs & light brown sugar.
- Beat the sugar & eggs together until they are pale yellow & frothy.
- Add vanilla extract & Grand Marnier to egg & sugar mixture, whisk to combine.
- Add the chocolate mixture to egg & brown sugar mixture, whisk to combine.
- Add all purpose flour & stir to combine.
- Butter (2-4 each) 4 Oz ramekins & coat the inside with raw sugar (1 Tablespoon per ramekin).
- Fill each ramekin halfway with your cake mixture (about 2 Oz).
- Remove the chocolate ganache from the freezer & form into pucks.
- Place into the center of the cake mixture & gently push down.
- Add 1 Oz of cake batter on top.
- Bake for 7 minutes convection, 13 minutes standard.
- Slice some strawberries for garnish.
- Remove ramekins from oven & place on a cooling rack. Run a knife around the edge of each cake to help release them from their ramekin.
- Place a plate on top of the ramekin, then gently flip it over so the ramekin is on to.
- Slowly lift up the ramekin to make sure the cake is in tact. Be careful bc it may be very hot.
- Dust with powdered sugar, & add strawberries.
- Dig in & let the lava ooze.
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