Chocolate Lava Cake Recipe

Ingredients

10 oz (280 g) bittersweet chocolate (70% cocoa)

4/5 cup (180 g) butter

8 eggs

1+¼ cup (275 g) sugar

1+¼ cup (140 g) all-purpose flour

Cooking Directions

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). Grease 10 large muffin tins or cups; paper muffin bake cups can also be used. Break the chocolate into small pieces and melt it with butter over hot water. Beat the eggs with sugar and mix with flour. Slowly fold in the melted butter and chocolate. Bake at 350 degrees for only 8-12 minutes; the outer part should be cooked and the inner part liquid.

The Chocolate Lava Cakes may be served hot on its own or with custard, whipped cream, ice cream and / or berries. The Lava Cakes may be dusted with icing sugar. If your Lava Cakes stick to the tin/cup after baking, you should try lining the tins/cups with aluminum foil and grease the lined tins/cups well before use. You can also use paper muffin bake cups.

Variations

You may use pudding/souffle cups instead of muffin cups and serve the Lava Cakes in the cups in order to avoid the difficulty of removing the Lava Cakes from the muffin cups.

You may add two tablespoons of orange liqueur and finely grated rind of one orange. This gives a delicious orange-chocolate flavor.

You may try adding some ground cinnamon and nutmeg or cloves to the chocolate and butter mixture.

You may add some mint flavoring.

You may add a little coffee essence to mixture.

Place moulds in freezer then brush with melted butter to give a thin even coating. Use cocoa powder to "flour" the molds so when you turn out the Lava Cakes there is no white flour marks.

Serving suggestion: serve with an orange and star anise ice cream.

Yield: 10 servings

Chocolate Citrus Tart Recipe

Ingredients for the tart dough (for 2 tarts)

½ cup (110 g) butter, softened

½ cup (100 g) sugar 2 cups (230 g) all-purpose flour

1 egg

2 tablespoons unsweetened cocoa

Ingredients for the citrus filling

2 cups (440 g) granulated sugar

4 large eggs

½ cup (1.2 dl) orange juice

¼ cup (0.6 dl) lemon juice

Grated peel of 2 oranges

3 tablespoons all-purpose flour

1 teaspoon baking powder

Ingredients for the chocolate frosting

½ cup (1.2 dl) heavy cream or whipping cream

7 oz (200 g) semisweet chocolate (40-50% cocoa)

Cooking Directions

Line the bottom of a springform pan of 9 inches (23 cm) diameter with greaseproof or other non-stick paper and grease the sides of the pan.

Using an electric mixer, cream the softened butter and sugar. Add flour and cocoa powder, and finally the egg. Reserve in the fridge for a few hours or more.

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).

Using your fingers, pat down half of the tart dough into the bottom of the springform pan (not the sides); keep the rest frozen until next time.

Bake at 350 degrees for about 7 minutes.

For the filling, mix sugar and egg for 2-3 minutes with an electric mixer.

Add lemon juice, orange juice, grated orange peel, flour and baking powder, and mix well.

Transfer to the springform and bake at 250 deg F for about 30 to 40 minutes. A wooden pick inserted in center should come out clean.

Using a knife, loosen carefully the cake from the sides of the springform pan. Let the tart cool to room temperature in the pan.

For the chocolate frosting, heat the cream almost to a boil, add chopped chocolate, and stir until smooth. Let it cool until it thickens.

Spread the chocolate frosting evenly on top and sides of the tart.

Variations

Instead of lemon, you may use 2 limes and grated lime peel, and reduce the amount of orange peel accordingly.

Yield: 10 servings