|2 servings||calories per servings 560||protein serving 7 g||carbs per serving 35 g||total fat per serving 45 g|
A chocolate lava cake is simply a small, moist chocolate cake holding a really, really good secret—a secret that’s out as soon as the prongs of your fork cut in for the first bite, and luscious, smooth chocolate begins oozing out onto the plate in the most tantalizing way. Though it can seem intimidating, this version of the recipe takes less than half an hour and makes lava cake almost as easy to prepare as it is to enjoy. This recipe makes 2 individual cakes, so you’ll have one to share with someone special (yes, that someone special can also be you - treat yourself!).
|Nutrition Facts||/ Per Serving|
|Total Fat||45 g|
|Saturated Fat||27 g|
|Trans Fat||0 g|
|Total Carbohydrates||35 g|
|Dietary Fiber||1 g|
• Heat oven to 400° F.
• Lightly grease cake cups with a bit of butter. Set on a baking sheet.
• Place a small saucepan over low heat. Add remaining butter and chocolate. Cook, stirring, until butter and chocolate melt and combine.
Tip: If you prefer, you can melt butter and chocolate in the microwave. Stir every 20 seconds until fully melted.
• Remove pan from heat. Whisk in powdered sugar.
• Whisk in 2 tablespoons cream, egg and half of vanilla.
• Transfer remaining cream to fridge.
• Whisk in flour.
• Divide batter between prepared cups.
• Bake until cake tops are just set, 8-10 minutes.
Note: Cake will be jiggly and undercooked in the center.
While cakes bake:
• Remove about half of remaining cream from bottle. Save for another use.
• To cream bottle, add granulated sugar and remaining vanilla. Shake vigorously. You should hear and feel cream sloshing back and forth in the jar when you shake.
In 2-5 minutes, when the sound and feel changes and there is less sloshing, open the bottle to check the whip. It should be a softly whipped cream, about the texture of yogurt.
Note: If desired, you can transfer whipped cream to a bowl and whisk to a firmer consistency.
• Let cakes cool 5 minutes.
• Place a plate on top of each cake. Carefully flip plate, and remove cake cup.
• Garnish with whipped cream, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...