Lave Cakes : How I Love a Challenge!
One of my favorite baking blogs, Sally’s Baking Addiction, started a new feature this month called Sally’s Baking Challenge. Each month a new recipe is posted to the blog with instructions, pictures and tips/tricks. February’s baking challenge is Chocolate Lava Cakes. The challenge is then to go forth and bake! Pictures are posted from all the different bakers and you get to see all the different versions and adaptations of the current challenge.
I am so in on this challenge!
Let’s Make Lava Cakes!
February’s baking challenge was Lava Cakes. Now, of all the baking that I have done either at home or in the bakery, never had I made lava cakes. I have eaten plenty but never made them. Perfect! Now I have an excuse and reason to learn to bake Lava Cakes.
Thank you Sally for helping me get around to something that has been on my baking bucket list for a long time.
Ready, set, go — Let’s make Lava Cakes.
How Did the Challenge Go?
I started out early in month with the first batch. You know the, let me get my feet wet, version. I’m sorry to say that there are no pictures of the first practice round. Why? Well, for some reason they didn’t last long enough in my kitchen to get pictures. I forgot to tell you, they were yummy.
So, with round one under my belt, I wondered how could I tweak this recipe? Modifying existing recipes isn’t unusable for me. At the Bakery, one of my goals was to find a recipe to use as a base and then adapt the recipe for our retail and catering menu. I miss that part of owning a bakery, thank goodness for this challenge!
Cabernet Lava Cakes, Gluten Free
Now my question was, what version of chocolate lava cakes should I make?
One of my favorite Ghirardelli flavored chocolate is Cabernet Dark Intense. I had just purchased several bars to make Valentine’s Day truffles and had a few left over, so this flavor was a perfect choice. The Cabernet Dark Intense Chocolate is a great flavor with tones of grapes and blackberries. Also, a good chocolate to pair with a dark red wine.
Why gluten free? I had picked up some of the King Arthur Measure-for-Measure and wanted to see how it would do in this recipe. Often at the bakery we would experiment with either Bob Red Mill and/or King Arthur Gluten Free flours to the impact or difference to the recipe. Since I made the first batch with plain flour, I thought it would be fun to compare the two.
What was the verdict?
I found no real difference in the two versions. Both versions mixed up the same, baked the same and most important, tasted the same. Okay, the first version was normal chocolate and the second had the Cabernet chocolate but for taste and texture, you couldn’t tell which was regular and which was gluten free.
February Challenge Down, What will March Bring?
I had so much fun participating in Sally’s Baking Challenge this month. Not only did I get to make something on my baking bucket list but I also had an opportunity to work on my food styling and photography skills.
If you are interested in joining along in the challenge, check out Sally’s Baking Addiction. I’ve followed her blog for over 4 years now and have both of her books.
Now, on to the baking challenge for March! Wonder what the challenge will be?
See you back next month!
Melissa – Let’s Bake, Cake and Cookie
Cabernet Lava Cakes (Gluten Free)Print Recipe
- 6 ounces of Ghirardelli Cabernet Intense Dark Chocolate, chopped
- 1 Stick of Salted Butter, melted
- ¼ Cup of King Arthur Measure-for-Measure Gluten Free Flour, sifted
- ½ Cup of Powdered Sugar, sifted
- 2 Large Eggs, room temperature
- 2 Egg Yolks, room temperature
- Dark Cocoa for dusting the ramekins
- Whipped Cream for topping
- Chocolate shaving for topping
- 4 6-ounce ramekins
Preheat oven to 425 degrees.
Prepare ramekins by applying pan grease, cooking spray or butter and dusting with dark cocoa. Make sure that you give a generous coating of cocoa so that the lava cakes will release right out after baking.
Set the dusted ramekins aside and continue to making the lava cake batter.
Add chopped chocolate and melted butter to a microwave safe bowl and stir to combine. Choose a bowl large enough to hold the rest of the ingredients. This is a one bowl recipe that is mixed by hand.
Continue to microwave for 15 second intervals, stirring in between, until the chocolate and butter mixture is combined. Be careful to not over heat the chocolate/butter mixture or it will burn. Also, do not get the mixture too hot or you will cook the eggs. The mixture just needs to be melted enough to bring the butter and chocolate together and smooth.
Using the same bowl with the melted chocolate and butter. Add the whole eggs and yolks and mix well.
Add sifted powdered sugar and mix well to make sure there are no lumps of powdered sugar.
Fold in the Measure-for-Measure flour into the mixture.
Evenly portion the mixture into the prepared ramekins.
Place the ramekins directly on the rack in the oven and bake for between 10 to 12 minutes or until the top of the lava cakes are just set. Do not over bake.
Carefully remove the ramekins and let sit for 1 minute. Flip over on to serving plate.
Top with whipped cream and chocolate shavings.
Serve to happy people!
Recipe Adapted and Inspired by Sally’s Baking Addiction February 2017 Baking Challenge