|
|
Published February 12th, 2014
|
Lava Cakes (for the Lovies in Your Life)
|
| By Susie Iventosch |
 |
| Marshmallow lava cakes for the lovies in your life! Photos Susie Iventosch |
The idea for this recipe came from a photograph I saw in a magazine, which looked like a nice, fluffy white center in the middle of the lava cake. I thought, "Wow, what a great idea, using marshmallows in the middle of lava cakes!" But, as it turned out, the white spot was simply the way the light reflected on the cake and there were no marshmallows anywhere to be found in the recipe. This did not deter me, since I am a huge fan of marshmallows.
Although this is still a work in progress, I am quite pleased with the latest results. In the first attempt, we used marshmallow cream in the center of the lava cakes, but it just melted away and integrated into the cake. Next, we tried burying the marshmallow in between spoonfuls of batter, completely covering the marshmallow, but the same thing happened. In this last attempt, I stuck the marshmallow right in the center of the batter in each cupcake tin, so that the top stuck out about 1/2 inch. This way, as the lava cake baked, the marshmallow spread out over the top and turned golden brown, as if perfectly roasted over the fire.
Serve these with a scoop of your favorite ice cream or frozen yogurt and drizzle chocolate sauce over the top. (I did not photograph it this way, so the marshmallow would show in the picture.)
|
Dark Chocolate Marshmallow Lava Cakes
|
|
 |
| Lava cake batter with marshmallows |
(Makes 12 regular muffin sized lava cakes, or 6 large muffin tins ... bake a little longer if using the large size.)
INGREDIENTS
6 ounces bittersweet chocolate, coarsely chopped
1 cube butter (1 stick), cut into pieces
2 teaspoons vanilla extract
1 tablespoon Ruby Port
1 cup powdered sugar
2 eggs
1 egg yolk
6 tablespoons flour
12 marshmallows
DIRECTIONS
Preheat oven to 400 degrees.
Melt butter and chocolate in a bowl in microwave. Remove from microwave and stir in vanilla and Port until smooth. Whisk in 2 eggs and egg yolk, again until smooth. Stir in powdered sugar and flour.
Prepare a muffin tin by spraying generously with cooking spray. Evenly distribute batter in each tin. Depress a marshmallow in the center of each muffin tin.
Bake for approximately 12 to 15 minutes, or until marshmallows are beginning to look roasted. (Baking time also depends upon how gooey you like the center.) Remove from oven and allow to sit for a couple of minutes. Then, using a cutting board against the top of the pan, invert muffin tin to remove lava cakes. Turn cakes right side up again onto dessert plates, and serve immediately with a scoop of strawberry ice cream or frozen yogurt, which is especially nice for Valentine's Day! Drizzle with your favorite chocolate sauce.
*If you refrigerate these and save them for later, they will be a little bit more like a very fudgy brownie as opposed to a lava cake.
|
|
|
|
|
|
|
|
|
|
|
|
Lamorinda Weekly, Moraga CA