Devilled chocolate lava cakes
3
- Prep Time20 mins
- Total Time20 mins
- Makes12 small cakes
Andreas Trauttmansdorff
Ingredients
vegetable oil
8 squares bittersweet or semi-sweet chocolate, about 225 g
1/2 cup unsalted butter
2 tbsp orange liqueur
pinch cinnamon
pinch cayenne pepper
6 eggs
3/4 cup granulated sugar
1/2 cup all-purpose flour
whipped cream, optional
chocolate sauce
Instructions
Preheat oven to 400F (200C). Generously spray or oil a 12-cup muffin tin. Chop chocolate and place in a large bowl. Cut butter in large cubes and add. Microwave on medium until chocolate is almost melted, 2 to 3 minutes. Then stir until smooth. Or heat in a pan over medium-low, stirring often until melted, 5 minutes. Stir in liqueur, cinnamon and cayenne.
Separate 3 eggs, placing whites in a medium bowl and yolks in a large bowl. Add remaining whole eggs to yolks. Using an electric mixer on high, gradually beat sugar into yolks. Continue beating until pale yellow and thick, 4 minutes. Beat in chocolate mixture, then flour. Wash and dry beaters well. Beat egg whites until soft peaks form when beaters are lifted. Stir half of whites into chocolate mixture, then gently fold in remaining whites until no streaks remain.
Divide mixture between muffin cups, filling almost to rims. Bake in centre of preheated oven until tops are almost set, 8 to 10 minutes. Cakes will jiggle slightly but be set on sides and tops. Let stand 5 minutes. They'll fall a little. Then run a knife around edge of cups and gently lift each one out and place bottom side up on dessert plates. Top with whipped cream and a drizzle of chocolate sauce. Refrigerate any leftovers, covered, up to 2 days.
Nutrition (per serving)
Calories 288, Protein 5g, Carbohydrates 27.7g, Fat 17.2g, Fibre 1.5g, Sodium 32mg.
A hint of cinnamon and cayenne punches up irresistibly decadent chocolate cakes. They're great make-aheads, but use the shortest baking time suggested in the recipe so when reheated, the lava centre is still runny.
Make Ahead
Bake cakes the shortest suggested time, then let stand 5 minutes. Run a knife around edges. Turn out and place bottom side up on a foil-lined baking sheet or plates. Cover and refrigerate overnight. Before serving, bring to room temperature Reheat at 400F (200C) until warm, 3 to 4 minutes. Or microwave cakes individually on medium, 30 to 60 seconds.