I’m so excited. Next week is the season finale of Fox’s Masterchef. I don’t know about you, but I’m pulling for Christine Ha, the beautiful Vietnamese home chef who bowled the judges and viewers over with her consistent culinary skills. Did I forget to mention she is visually impaired? What an inspiration.
I love this show because it nudges me to step out of my comfort zone and try recipes I would have never dreamed of attempting. That is where the inspiration for this chocolate molten lava cake originated. Episode 7 contestants battled it out to see who’s cake made the cut (and oozed out that warm chocolatety goodness!)
So I busted out my baking arsenal and went to work on a challenge of my own, minus one Gordon Ramsay standing stern and crossed armed in my kitchen asking me if I’m a complete idiot and pointing and screaming at me (insert British accent here) to “c’mon!” and “get the (bleep) out!”
Not so pretty now is it? (Why do I still hear Ramsay’s voice echoing in my head?)
- Chocolate Molten Lava Cake
- 2 sticks butter
- 6 oz bittersweet chocolate
- 2 oz semi sweet chocolate
- 4 whole eggs
- 4 egg yolks
- ½ cup organic sugar
- 1 tbsp + 1 tsp cake flour
- Spray Oil (I use organic extra virgin olive oil)
- Confectioners sugar
- 6 small ramekins
- Preheat oven to 350 degrees
- Melt Chocolate and butter sticks in doubler boiler until smooth.
- Once melted remove and let sit for 5 minutes.
- Temper in eggs & yolks two at a time. Whisk until all eggs are incorporated.
- Add sugar. Whisk.
- Add cake flour. Whisk until no lumps remain.
- Divide into 6 ramekins sprayed& lightly coated with confectioners sugar.
- Place on baking sheets s bake on center rake until edges are firm and center is wobbly.
- Remove and let sit for a few minutes.
- Go gently around edges with a paring knife.
- Put dessert plate over ramekin and invert cake carefully and gently onto plate.
- Sprinkle with confectioners sugar
- Top wish fresh berries & mint.
Here are some more pictures if you’re still hesitant to try.
I used Ghirardelli bittersweet chocolate discs and mini semisweet chips.
You can also make this ahead of time and cover and throw in fridge until ready to bake. Just bring to room temp before you pop them in the oven.
Fill your ramekins just a smidgen above half full. I used confectioners sugar to coat my ramekins.
Bake at 350 degrees.
Trust me, if I could do this, anyone can. All you need is a little inspiration, determination and practice. Your reward? You get to shovel this in your mouth!