Cooking Lesson #767: Magical Molten Lava Cakes

…from the Perspectives’ Kitchen

How you doin’? I’m doing great—super charged, thank you! Saturday night I had the pleasure to appear with Justin Willman on his Magic for Humans Tour in the Summit Room at Venetian Hotel in Las Vegas. It was a fun-packed couple of hours for sure.
 
Justin and I have at least two things in common—we both love magic, and we both have a love for great tasting food. Watching close-up magic is kind of like watching a star chef create wonderful tasting food. So, for today’s blog I am sharing the stage with Master Magician Justin Willman and Master Chef Joël Robuchon.

Chef Robuchon created Molten Lava Cakes when he owned Jamin, his first restaurant in France, for a magical Valrhona Chocolate Company dinner. Chef Joël is a master of complex textures and flavors and was really at his best with this recipe. One might suggest it was “magical.”
 
When prepared in the traditional manner, this is basically an under-baked chocolate cake so that the batter in the center remains soft and molten. It can be somewhat temperamental if the oven temperature is a little off or if it is baked a little too long. My recipe is perfect every time and never disappoints. If you follow the recipe, you’ll have an orgasmic molten lava-like effect when you cut into the cake.
 
If you have the opportunity to catch one of Justin’s shows on the road or make Chef Joël’s Molten Lava Cake dessert—please do so—both will be magical
experiences.
 
Prep time:  10 minutes
Bake time:  15 minutes
Cool time:  5 to 7 minutes
Yield:  4 servings
 
Ingredients 
6-1/2 ounces finely chopped semisweet chocolate (I prefer Guittard Chocolate)
4 ounces unsalted butter, cut into 8 pieces (plus more for preparing  ramekins)
3 large room temperature eggs
1/3 cup granulated sugar
2 tablespoons all-purpose flour (plus more for preparing the ramekins)
4 teaspoons unsweetened cocoa powder (I prefer Guittard Cocoa Powder)
1/4 teaspoon kosher salt
 
Directions

1. Preheat an oven to 400⁰ F.
2. Generously butter and flour four 6-ounce ramekins. (Check out my ChefSecret for the professional tip below.)
3. Place the chocolate and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Don’t let the water touch the bottom of the inner pot.
4. Combine the eggs and sugar in a large bowl; beat with an electric mixer until pale and thick, about 5 minutes.
5. Mix in the melted chocolate, flour, cocoa powder, and a pinch of salt until combined.
6.  Pour the batter into the prepared ramekins and place on a sheet pan.
7. Bake in the preheated oven until the sides are set but the middle is still jiggly, 10 to 13 minutes.
8. Remove the ramekins from the oven. Let them set for 1-2 minutes, then carefully invert them onto the serving plate.
9. Serve my decadent Molten Chocolate Lava Cakes topped with powdered sugar or vanilla ice cream.

ChefSecret:  If you’re like me and you hate seeing white streaks on the edges of your chocolate cakes. Then, when the recipe calls for buttering and flouring the pan or ramekin, instead of using flour use unsweetened cocoa powder.

Quip of the Day:  May your day be as sweet as chocolate melting lovingly on your tongue.
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #ChocolateMoltenLavaCake #JustinWillman #Magic #JoelRobuchon #Guittard #Venetian #MagicForHumans #2024Recipes #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2024