Molten Lava Cake

Molten Lava Cake

Recipes by Chef Bruce Johns, The Academy of Culinary Arts

Molten Lava Cake

Yield: 10 to 12 cakes

Ganache

  • 1/2 cup Heavy Cream
    1/2 cup Bittersweet Chocolate Chips
    1 tsp. Butter
  1. Bring heavy cream to a boil and add to chocolate and butter in a large mixing bowl. Whisk until all of chocolate is melted and mixture is smooth. Refrigerate.
  2. Using a small spoon or melon ball scoop, make 12 small balls out of the ganache and refrigerate until needed.

Lava Cakes

  • 1 cup Bittersweet Chocolate Chips
  • 1 cup Sweet Butter
  • 4 ea. Large Eggs
  • 4 ea. Egg Yolks
  • 1/3 cup 10x Sugar (Confectioner)
  • 2 T Ovaltine
  • 1 T Flour
  • 1 T Cornstarch
  • Cocoa Powder
  • Nonstick Spray
  1. Prep 10-12 4 oz. ramekins by lightly coating with nonstick spray and cocoa powder. All sides and bottom must be coated or cakes will stick.
  2. Place butter and chocolate in a metal mixing bowl and place over a double boiler. Mix constantly until chocolate and butter have melted and mixture is smooth. Take off heat and reserve.
  3. In the bowl with a mixer, whisk the eggs, yolks, sugar and Ovaltine until smooth. Add chocolate mixture, flour and cornstarch and mix on medium until all ingredients are incorporated.
  4. Fill ramekins with 3 oz. each of chocolate mixture (3/4 of the way full), and place a ganache ball into the center or each ramekin. Cook in a preheated 350-degree oven for 6-7 minutes.
  5. Allow to cool slightly, then turn over onto a plate to serve. These can be made ahead of time and refrigerated and then reheated immediately before serving.
  6. Serve with your favorite ice cream or strawberry salsa (below).

Strawberry Salsa

  • 1 qt. Fresh Strawberries, stems removed and quartered
  • 1 ea. Jalapeno, seeded and minced
  • 1 T Sugar, light brown
  1. In a mixing bowl, combine all ingredients. Refrigerate. Allow to sit at least one hour before serving.
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