Molten Chocolate Cake 1

I have been wanting to make Molten Chocolate Cake or Lava cake for awhile now. Over a period of time, I have collected and lost numerous recipes. So what's new, right? Just before Thanksgiving my cousin in Malaysia kindly gave me the recipe she uses - I Spy the appreciative comments on Facebook by her friends and asked for it. Of course, in real life, on Thanksgiving Eve, I am hunting for a recipe and forgets the one she gives me! This is one adapted from Bona Appetite Magazine a few year back.

I plan to try all the recipes and rate them. A talented young baker, daughter of my good friend C gave me two of the recipe she uses. All I know, boys come running when she makes them.....must be good, me thinks!

For now, the Bona Appetite recipe. I like this ease of this recipe. It is just one batter. In many recipe the lava/center is made separately. In the tradition of not letting things alone, I tried baking the prepared cake from frozen in addition to the original instructions for baking them freshly prepared and refrigerated. I think I like the texture of the bake from frozen. The convenience of having them in the freezer is tempting....

Frozen batter in ramekin, ready for instant gratification!

Makes 8

14 ounces bittersweet or semisweet chocolate, chopped

1 1/2 cup (2 1/2 sticks) unsalted butter

6 large eggs

6 large egg yolks

2 teaspoon vanilla extract

3 cups powdered sugar

1 cup all purpose flour

Method:

Generously butter eight 3/4 souffle dishes or ramekins. Melt chocolate and butter in a double boiler over simmering water until melted and smooth. Cool slightly. Whisk eggs, egg yolks, and vanilla in large bowl to blend. Whisk in 3 cups of powdered sugar, then the chocolate mixture, then the flour. Transfer batter to prepared dishes, filling to the top and dividing equally. ( can be made 1 day ahead. Cover and refrigerate)

Preheat oven to 425F. ( or 400F if using convection oven). Bake until batter has risen above the dish, top edges are dark brown, and centers are still soft and runny, about 15 minutes, or 18 minutes for refrigerated batter. Run a thin knive around the cake to loosen. Allow cake to rest 5 minutes. Using hot pad and holding the dish firmly, place plate gently on atop the cake and invert unto plate. Dust with powder sugar. Serve with ice cream or whipped cream.

NB

For Frozen batter - preheat oven to 375F( 350F convection) Bake for 18 to 20 minutes.