Wine columnist R. VERONIQUE FITZGERALD is a wine consultant and writer based in New York City.
Updated March 2009
Product Reviews / Main Nibbles / Wine
Chocolate Molten Lava Cake
Page 2: Molten Chocolate Lava Cake
Recipe & A Delicious Lava Cake Mix
This is Page 2 of a 4-page article. Click the black links below to visit the other pages.
Molten Lava Chocolate Cake Recipe
Because so many people love mint chocolate lava cake, we’ve included a variation with this recipe; however, we only tasted the wines with the basic recipe.
- 8 ounces semisweet or
- 4 large eggs
- ½ pound (2 sticks) unsalted butter,
- 4 tablespoons unbleached all-
- ½ cup sugar
- 1 teaspoon ground nutmeg*
- ½ teaspoon ground cinnamon—or
for a mint version, substitute 1¼
teaspoons peppermint extract for the
- Whipped cream for garnish (1 pint
heavy cream, confectioners’ sugar
and vanilla extract)
- Raspberries and mint leaves for
If you don’t want to bake your own, you can
order these from JRDessertBakery.com. Or, to say that “you made it yourself,” get the delicious molten chocolate cake mix from The King’s Cupboard. Either way, your guests will thank you!
*We use a nutmeg grinder and a fresh nut; you also can use the nut with a plane grater.
- Preheat the oven to 350°F. Grease eight 4-ounce cake molds or ramekins.
- Over a double boiler, melt the chocolate and butter, stirring constantly. Once they are completely melted, set aside and cool.
- Combine the sugar and eggs and whisk until pale and fluffy. Stir the chocolate mixture into the egg mixture until completely blended. Whisk in the flour, nutmeg and cinnamon and mix well.
- Pour the batter into the cake molds and bake for 14 minutes at 350°F.
- While the cakes are baking you can whip the cream. To one pint heavy cream add 2 tablespoons confectioners’ sugar as the cream begins to thicken, plus 1 teaspoon vanilla and a few grains salt. Unsweetened or barely-sweetened whipped cream is also delicious, so feel free to reduce the sugar or add none at all.
- Remove the lava cakes from the oven and cool for 2 minutes. Run a knife around the edges, invert the molds onto individual dessert plates, garnish with raspberries and mint leaves and serve immediately. We prefer to pass the whipped cream in a bowl so guests can help themselves to the amount they prefer.
Continue To Page 3: Wines To Serve With The
Cake ~ Overview & Port
Go To The Article Index Above
© Copyright 2005-2014 Lifestyle Direct, Inc. All rights reserved. Images are the copyright of their respective owners.