The Blond has been harassing me lately about making lava cake. Every time we pass one of those Dr. Oettker packages in the baking section of the grocery store, he begs me to buy it because he wants to make them. Last time I said, “we aren’t making it from a mix, I’m sure we can figure out how to do it on our own”. And so tonight, we did.
I had been doing some internet recon to try and find a suitably simple recipe for us, and sure enough, before long I stumbled upon one that seemed fairly easy. Had I known it would be this easy, to be honest, I would not have put it off so long.
And I also have to say that this is one of those recipes that is easy enough to make, on the fly, that it’s a good one to have in the arsenal for an impromptu dinner guest. You likely have all of the ingredients lying around, and it only takes 13 minutes to bake. The only thing that is tricky is counting the egg yolks.
So many eggs.
I’ll tell you more about the recipe in a minute, but first, if you don’t know anything about lava cake – it’s actually a pretty interesting story. Our friends at wikipedia tell us that:
The United States-based chef Jean-Georges Vongerichten claims to have invented molten chocolate cake in New York City in 1987, but the French chef and chocolatier Jacques Torres has disputed that claim, arguing that such a dish already existed in France. According to Vongerichten, he pulled a chocolate sponge cake from the oven before it was done and found that the center was still runny, but was warm and had both a good taste and a good texture. Regardless of who invented the dish, Vongerichten has been credited with popularizing it in the United States, and it is now almost a de rigueur inclusion on high-end restaurant dessert menus
So…by that logic, I’ve invented lava banana bread. And a whole host of other lava baked goods. Oh well. I went through a tough time with an old oven.
Anyway – the idea is simple – you have this beautiful chocolate shell that when you put your fork into it, this gorgeous chocolate lava flows out. We chose to have ours with vanilla ice cream and it was a good choice. The ECF was watching me and the Blond scheming in the kitchen and he confessed later (after gobbling up his cake and half of the Blond’s) that he thought there was no way it would turn out. Well was he ever surprised, because not only did it turn out, it was beautiful, tasted delicious, and was exactly right in every single way.
Totally making this again. Now I will tell you where I found the recipe:
Good luck – give it a try! So tasty!