Hello... it's Jackie here! So the folks at the French Pastry School are helping to make you the hit of any holiday party with a homemade Chocolate Lava Cake. I jumped in the kitchen with Master Pastry Chef Jacquy Pfeiffer and got my hands dirty. Trust me... if I can do it, so can you!
Check out the recipe after the jump...
Ingredients:
Unsalted Butter - 1/2 cup
Bittersweet Chocolate - 3.25 oz.
Fresh Egg Yolks - 2 each
Fresh Whole Eggs - 2 each
Powdered Sugar - 3/4 cup + 1 tbsp.
All Purpose Flour (sifted) - 1/3 cup + 1 tsp.
Method:
~Butter and lightly sugar tin molds.
~Place a glass bowl in a pot with 2” of simmering water. Slowly melt the butter and chocolate.
~Make sure that the eggs and egg yolks are at room temperature and mix the two together.
~Using a whisk, mix the powdered sugar and egg mixture into the melted chocolate until smooth.
~Add the sifted flour all at once and mix until blended.
~Fill the pre-buttered and sugared molds to three-quarters full with the chocolate mixture. Refrigerate and bake to order at 375ºF for about 7-8 minutes.
~Once plated add a cookie and scoop of your favorite ice cream.
~Top with powdered sugar, shaved chocolate, etc.
Note: Do not over-bake the cakes, otherwise you will not get the soft center effect.
