yes, another lava cake recipe... but this one is special, exceptional, killer. it's full of unexpected spices that make it perfect for a cold winter evening, or, in my case (per request), for your husbands birthday.
this is a variation on a recipe i found in bon appetite years ago, and i've tweeked it a bit each time i make it. tonight's was the best so far. we just served it with whipped cream, but it's best with ginger ice cream or gelato. an added bonus to lava cake recipes is you can make the batter a day in advance, pour into bowls, and refrigerate until you're ready to bake.
this recipe makes 8 cakes, i usually cut it in half.
ingredients
14 oz bittersweet or semisweet chocolate, chopped
1 1/4 cups unsalted butter
2 tsp ground coriander
1 tsp ground cardamom
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground white pepper
1/4 tsp cayenne pepper
6 large eggs
6 large egg yolks
2 tsp vanilla extract
2 1/3 cups powdered sugar
1 cup all purpose flour
1/2 tsp salt
generously butter eight 3/4 cup ramekins, preheat over to 425 degrees.
stir chocolate, butter, coriander, cardamom, cinnamon, cloves and white pepper in heavy medium saucepan over low heat until melted and smooth. cool slightly. whisk eggs, egg yolks, and vanilla in a large bowl to blend. whisk in 3 cups powdered sugar, then chocolate mixture, the flour. transfer batter to prepared dishes, filling to top and dividing equally.
bake cakes until batter has risen above dish, top edges are dark brown, and centers are still soft and runny, about 13 minutes or 16 minutes for refrigerated batter. run small knife around cakes to loosen. allow cakes to rest in dishes 5 minutes. invert onto a dessert plate and dust with powdered sugar.
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