GIANT LAVA CAKE
520 - 10,400
Giant Lava Cake
Chocolate lava cakes were invented by French Chef Jean George Vongerichten in 1987 and with that, I’ve been eating them my entire life but never until this day had the courage to make it myself. Turns out that this intimidating cake wasn’t that hard to make after all. Essentially it is undercooked which is why it has the delicious molten chocolate lava center. We tested out making the famous cake in 3 different sizes to see how big it could get. Learned that you can make it any size you want and you’ll still have that molten effect. Use the same recipe below just bake it longer if it is bigger. (Please keep in mind this recipe is for a large batch of cake batter, cut in 1/2 or 1/4 if you’d like to make less cake. )
Prep Time: 3 hours
Cook Time: 12 mins
Total Time: 3 hours 12 mins
Author: HellthyJunkFood
Recipe Type: Dessert
Cuisine: American
Serves: 6
Ingredients:
Ganache:
- 12 oz Chocolate
- 1½ cup Heavy Cream
Lava Cake:
- 5 sticks unsalted
butter
- 30 oz chocolate
- 10 eggs
- 10 egg yolks
- 1¼ cup sugar
- 1 tsp salt
- 10 tbsp all purpose
flour
THINGS YOU’LL NEED:
- HJF Cutting Board: http://bit.ly/2Eyhr3R
- HJF Apron: http://bit.ly/2Ez9Cz0
- Kitchen Aid: https://amzn.to/2L3imw0
- Ramekins: https://amzn.to/2N1fqRX
- Casserole Dish: https://amzn.to/2MCt29i
Instructions:
- First make the
ganache by melting 12 ounces of chocolate with 1½ cup heavy cream
using the double boil method. Whisk gently to blend and refrigerate
for 2 hours OR until firm
- Scoop ganache balls
and set on parchment paper.
- Once the ganache is
prepared preheat oven to 450°F.
- Butter and lightly
flour ramekins and tap out excess flour. Place on a baking sheet.
- In a double boiler,
over simmering water, melt butter and chocolate. Whisk chocolate
until smooth.
- In a stand mixer
beat eggs with the egg yolks, sugar, and salt at high speed until
thick and pale.
- Fold chocolate
mixture into the egg mixture along with the flour.
- Spoon the batter
into the ramekins, place a chocolate ganache ball inside, and bake
for 12 minutes for the small ramekins. Bake for about an hour for the
large dish.
- Let cool for a few
minutes then cover with a plate and flip. Garnish with powdered sugar
and fresh fruit.
Nutritional Information:
Serving Size: 1 Calories: 520 Fat: 12 Saturated Fat: 7 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 95 Sugar: 67 Sodium: 270 Fiber: 0 Protein: 10 Cholesterol: 120