Italian Chocolate Lava Cake
Oh I am so that person that will sit at a restaurant and pre order my dessert BEFORE the apps even come out. Especially when it is one of those “please allow 40 minutes” type because you KNOW that is going to taste soooo good! But if I want to try and recreate a quick restaurant worthy dessert at home , I make Mamma B’s Italian Chocolate Lava Cake.
Mamma B is a 3 time restauranteur and understands that sometimes you need the quality but don’t have the time. So she created her version of a chocolate lava cake using Italian dark chocolate.
I am NOT a chef by any means, but I learned a thing or two growing up in Italy. And then another thing or two managing and owning restaurants.
The key to any recipe, ESPECIALLY one with very few ingredients, is to use the finest and freshest ingredients possible.
I love when I share a recipe with a friend and they are amazed at how simple it was to make. They come back and say, “I tried to make it but it just didn’t come out the same”. My question back to them is; “What type of ingredients did you use?”.
It’s always the same when trying to re create a recipe I had in Italy while traveling. It just isn’t the same using a store bought basil vs one that was planted in your backyard. The key ingredient here is most defitnelty the baking chocolate. We love Ghirardelli, but if you try this with any other Italian baking chocolate that you love, please share!
Torta Di Lava Fusa
Cuisine: Dessert, SweetsDifficulty: Easy4
servings20
minutes12
minutesIngredients
1 stick (½ cup) unsalted butter
6 ounces Italian baking chocolate, chopped
2 eggs plus 2 egg yolks
1/4 cup sugar
Pinch of salt
2 tablespoons all-purpose flour
Directions
- Preheat the oven to 450°. Butter and lightly flour four 6 ounce ramekins. Place the ramekins on a baking sheet.
- In a double boiler melt the butter with the chocolate. In a bowl beat the eggs, sugar and salt at high speed until thickened and pale.
- Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 11-12 minutes (some ovens run hotter than others), or until the sides of the cakes are firm but the centers are soft.
- Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted serving plate. Carefully turn each one over, let stand for 10 seconds and then unmold
- Serve with a dollop of freshly whipped cream to which you can add a touch of vanilla or a scoop of vanilla ice cream.
