Lava Chocolate Cakes from Chef Michael Smith – Sweet, Impressive and Gluten FreeBy Maya Moscovich on May 9th, 2013 Posted in Cakes and Cookies
It’s May. It’s spring. And for the past few days it’s been gorgeous! I must admit that there are days when I’m sitting in my office at work, looking out the window and wondering if we’re not missing out on too much in life. Not that trip overseas, not that final sale at the mall but everything that life and nature has to offer. For example, I feel I would be so much more happy working in my garden instead of typing contact lists, just enjoying the sunny day, or maybe cooking or baking something just because I like it and because my goal for the day would be to make the kids happy with something yummy. But instead of being a “child of nature” we have this thing called “Reality” where we need to work to get money so we can afford that garden we want to work in during these beautiful spring days. Reminder to self – I’m supposed to be a responsible adult! But hey, a girl is allowed to dream right? I should be thankful for what I have and not sorry for what I don’t. So as part of being thankful, I want to thank the person who discovered the chocolate, and to Chef Michael Smith. Why, you ask? Well…I love chocolate, in any shape, color, flavor or form and Chef Michael Smith had the exact thing I needed most – Molten Chocolate Cakes! Every time I used to order these at a restaurant I kept thinking that this must be so complicated to make. I mean, how do you bake something yet make sure it’s all soft and liquid on the inside? But surprise- surprise, it’s pretty easy, and simple, and very tasty! It’s also pretty quick to make and as an added bonus it’s gluten free so I gave it a shot. What can I say? It was sooo worth it.
- 225 grams semi sweet or dark chocolate (I used semi-sweet chocolate chips)
- ½ Cup Butter – Softened to room temperature
- 2 tbsp Cocoa Powder
- 4 eggs
- ¼ Cup Sugar
- 1 tbsp Vanilla Extract
- Butter and sugar to spread and sprinkle on muffin cups
- Preheat oven to 400F (200C)
- Melt butter and chocolate in a small saucepan (over low-medium heat)
- Once butter and chocolate have melted, remove from heat and add in the cocoa powder and stir until smooth
- In a mixer bowl or a medium size bowl, beat the eggs with sugar and vanilla extract until the mix is thick and smooth
- Pour the chocolate mix into the egg mix and stir until smooth
- Rub each muffin cup (mould) with butter and sprinkle with sugar. Shake any excess sugar out.
- Divide the batter evenly between the muffin cups. Make sure you fill about ¾ cup for each cake.
- Place in heated oven and bake for no more than 10 minutes. The cakes are ready when the tops are cracked and the inside is still a bit gooey.
- Cool for a few minutes (cakes will shrink a bit and pull away from the sides) and then take out of muffin cups. You can run a paring or butter knife along the edges to help loosen the cakes.
- Serve on a plate with whipped cream or ice cream.
Here’s the link to the original recipe: Michael Smith – Molten Chocolate Cakes
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