CHOCOLATE LAVA CAKE

CHOCOLATE LAVA CAKE

Molten chocolate cake is a popular dessert that combines the elements of a flourless chocolate cake and a soufflé.[citation needed] The name derives from the dessert's liquid chocolate center chocolate moelleux(fr), tortino al cioccolato con cuore caldo, and chocolate lava cake. It should not be confused with chocolate fondant, a recipe that contains little flour, but instead a lot of chocolate and butter, hence melting on the palate (but not on the plate)

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 disputes this, 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 texture. Regardless of who invented the dish, Vongerichten has been credited with popularizing it in the United States, and it became almost a de rigueur inclusion on high-end restaurant dessert menus.

Recipe Servings: 2
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Cook Time: 40 Minutes


INGREDIENTS

135 gm dark chocolate
95 gm butter
100 gm icing sugar
2 egg yolks + 2 whole eggs
35 gm flour

DIRECTIONS

1.Pre heat the oven at 200 degrees.
2.In a microwaveable bowl add chocolate and butter. Melt it. (You can melt using the double boiler method too.)
3.In another bowl whisk together sugar and eggs.
4.Mix together the chocolate-butter mixture with the sugar-eggs mixture.
5.Fold in the flour.
6.Strain the mixture to remove any lumps.
7.Keep this in the fridge for 5-7 minutes to chill.
8.Pour the batter in greased ramekins.
9.Bake for 9-10 minutes.
10.Serve with whipped cream / vanilla ice cream or fresh fruits.