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California Grill’s Chocolate Lava Cake |
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A favorite dessert from the California Grill, this was copied from the pages of D23
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| Ingredients: |
8 ounces semisweet chocolate
2 sticks of butter
5 egg yolks
4 whole eggs
3/4 cup sugar
1/3 cup all-purpose flour
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| Procedures: |
Preheat oven to 375°F.
Lightly butter sides of 6 individual (3/4 cup) ramekins.
Lightly coat with sugar, shake out excess.
Melt chocolate and butter in top of double boiler set over simmering water.
Stir until smooth.
Remove from over water and cool 10 minutes.
Beat egg yolks and whole eggs together in a large bowl; add sugar and beat until thick and light, about 2 minutes.
Fold in chocolate mixture.
Sift flour, then fold into batter, mixing until smooth.
Divide batter among prepared cups, filling 3/4 full.
Place on a baking sheet and bake about 35 to 40 minutes or until sides of cake are set and middle is still soft.
Do not overbake.
Using a small knife, cut around sides of cakes to loosen.
Invert onto plates and serve with your favorite ice cream.
Serves 6.
Cook’s Notes:
You can also use muffin tins; recipe makes 12. Bake for 20 minutes or until set and middle is still soft.
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| Notes: |
2015-02-14: We made this in 2.5" muffin tins, making 18 cakes.
We increased the time from 15 minutes to 25, but the last 5 minutes was too much, drying them out a bit.
2015-02-12: Added to the Cookbook from D23.
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02/16/2015
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