Recipe Source - Paula Deen. The cakes are baked just long enough to hold their shape, but are purposely under-baked, in order to retain a delicious, “molten” hot fudge center
Recipe source. Place chocolate and butter in a medium microwave safe mixing bowl and heat in microwave in high power for 30 seconds, remove and stir. Bake in preheated oven until edges are set but center is still soft, about 11 - 12 minutes. Remove from oven and cool 1 - 2 minutes (run a knife around edge if they don't seem loose), invert onto a cutting board or other rectangular surface then transfer to dessert plates and top as desired, serve warm
semi-sweetchocolate chips. There are two ways to make lavacake, one method is to under-bake the cake with a rather high heat such that the centre of the cake is yet to set while the outside part is already forming a cake casing
Don't over-bake them however, because then you'll have a chocolatecake without the heavenly inside. It is a dessert that was created by mistake - somebody took the cake out of the oven too early and discovered how heavenly it tasted
Next, melt your butter and chocolate together over a double-broiler. Created by Jean-Georges Vongerichten, it’s become the favorite of renowned restaurateur and MasterChef US judge Joe Bastianich
Chocolate bars (found in the baking aisle - like Baker's brand or TJ's pound plus bars) work great. -Probably the best kept secret is that these simple, super inexpensive glass pyrex custard cups work great for these cakes
Using a double boiler (boil some water in a vessel, place the chocolate pieces in a vessel that fits on top of the bottom vessel) melt the chocolate, keep stirring with a spoon
Now some of you might be thinking “Andrea has made a mistake and put a naughty recipe in the nice bin” but believe it or not this recipe is entirely paleo, no gluten or sugar in sight, so it’s completely guilt-free and super yummy
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