How To Make A Chocolate Lava Cake And Valentine Cocktail
Imagine the lightest and moistest chocolate cake you’ve ever eaten. Now imagine it served warm with a little whipped cream or vanilla ice cream. As you take your first bite, you discover an added bonus, a molten river of dark chocolate cascading from the center. Sounds amazing, right? It is! The following two videos will show you how to treat your woman to a delicious romantic dessert.
Watch chef Kirk Leins explain how to make this delicious dessert (see recipe below):
Watch chef Chris demonstrate how to prepare the perfect Moroccan-inspired Valentine’s Day cocktail, and use a slightly different method to make a decadent chocolate lava cake:
Here is the recipe Kirk Leins used. This is NOT a low-cal, low-fat, or low-carb dessert. This is pure confectionary firepower, the likes of which you rarely experience. Enjoy!
The following recipe serves 6:
- Vegetable spray
- 2 sticks unsalted butter
- 4 large egg yolks
- 4 large whole eggs
- 1/2 cup sugar
- 1/2 pound high-quality, bittersweet chocolate, chopped
- 1 tablespoon plus 1 teaspoon cake flour (plus more for dusting)
- Powder sugar for dusting
1 Preheat oven to 350 degrees. Using vegetable spray, grease (6) 6-ounce ramekins and dust with cake flour.
2 In the top of a double boiler, melt butter and chocolate. Remove from heat and whisk in sugar, whole eggs, and egg yolks. Whisk in the cake flour.
3 Evenly distribute the batter among the 6 ramekins. Bake for 10 minutes, or until the sides of the cakes are set (but the center still jiggles).
4 Let the cakes cool for 2-3 minutes, then run a thin knife around the sides and invert onto plates. Garnish with powder sugar and serve with either vanilla ice cream or a dollop of whipped cream.