Saw these on Unwrapped yesterday!

http://www.tinyurl.com/2fwmto

I don't get excited about cakes and stuff but these actually look worthy of a
cavity.

Any 5 other rfc members want to join in a group buy? One lava cake/ea.!

Who wants one?

Ever tried one?

Probably safer as a desktop background.

Andy

On May 8, 9:24 am, Andy <q> wrote:
> Saw these on Unwrapped yesterday!
>
> http://www.tinyurl.com/2fwmto
>
> I don't get excited about cakes and stuff but these actually look worthy of a
> cavity.
>
> Any 5 other rfc members want to join in a group buy? One lava cake/ea.!
>
> Who wants one?
>
> Ever tried one?
>
> Probably safer as a desktop background.
>
> Andy

They're not hard to make - the Take Home Chef made them a couple times
on his program - he uses popover tins, which I think is genius. (He
uses those popover-pan shapes for lots of stuff.)

>From Take Home Chef Recipes:

Molten Chocolate and Espresso Fondants

Serves 6

Ingredients:

For the fondants:

1 tablespoon/15 g plus 2 sticks (1 cup)/226 g unsalted butter
Unsweetened cocoa powder, for dusting
2 tablespoons/5 g freeze-dried instant coffee
8 ounces/225 g dark chocolate (70% cocoa solids), chopped
4 large free-range eggs
4 large free-range egg yolks
3/4 cup/150 g sugar
1/3 cup/50 g all purpose flour, sifted

For the sauce:

1 cup/240 ml heavy whipping cream
8 ounces/225 g dark chocolate (70% cocoa solids), chopped

Coffee ice cream, to serve

Method:

To make the fondants:

Preheat the oven to 400°F. Coat six 3-inch-/8-cm-deep x 2 1/2-inch-/6-
cm-wide molds (such as a popover pan) or six 3/4 cup/180 ml ovenproof
custard cups with 1 tablespoon/15 g of butter. Dust the molds with
cocoa powder, rolling each mold around to cover the sides and bottoms
well and tapping out any excess cocoa.

Stir the chocolate and remaining 2 sticks/226 g of butter and instant
coffee in a heavy medium saucepan over a low heat until smooth. Using
an electric mixer, beat the eggs, egg yolks and sugar in a large bowl
until pale and doubled in volume. This will take about 3 to 5
minutes.

Fold in the melted chocolate mixture. Add the flour and whisk until
smooth. Pour into the prepared molds, dividing equally. Bake for 8 to
10 minutes, or until slightly puffed and just set around the sides (a
toothpick inserted into the center of the cakes should come out with
batter attached). Let the fondants rest for 3 to 4 minutes.

To make the sauce:

Meanwhile, bring the cream just to a simmer in a heavy medium saucepan
over medium heat. Turn off the heat and add the chocolate. Stir
constantly until melted and smooth.

To serve:

Run a small sharp knife around the sides of the molds to loosen the
fondants. Place a baking sheet over the popover pan or a plate over
each fondant. Holding the baking sheet or plate and mold together,
invert the fondants onto the baking sheet or plates, giving a sharp
little shake to loosen. The fondants will slide out onto the baking
sheet or plates. Spoon the chocolate sauce over the fondants and serve
with coffee ice cream.

In article >, Andy <q> wrote:

> Saw these on Unwrapped yesterday!
>
> http://www.tinyurl.com/2fwmto
>
> I don't get excited about cakes and stuff but these actually look worthy of a
> cavity.
>
> Any 5 other rfc members want to join in a group buy? One lava cake/ea.!
>
> Who wants one?
>
> Ever tried one?

These, at least the flourless variety, are often the restaurant menu
dessert for those of us who can't have wheat or gluten. Cook's featured
this on their TV program last year IIRC. And I've seen many, mostly
flourless, recipes for them. They are also called "volcano" cakes,
mousse cakes or molten cakes. If good chocolate is used, they are
sumptuous indeed.

Everyday Food had a recipe for this in the Dec 2003 issue (#8), "Molten
Chocolate Cakes" on page 131. It does have a third cup of flour but
non-wheat flour can easily be substituted if necessary. Fine Cooking
had a recipe for flourless chocolate cake in issue 76, page 61. This
one does not have the molten middle but is an awesome cake. These cakes
are also good with a dollop of whipped, clotted or creme fraiche.
Cook's has a Bittersweet Chocolate Mousse Cake in issue 59, page 23. It
does not have the liquid center, but it is flourless, rich and creamy.

Emma

Nancy2 said...

> They're not hard to make - the Take Home Chef made them a couple times
> on his program


Nancy2,

Thanks for the recipe but I'm more inclined to try the real thing first!

Thanks,

Andy

Emma Thackery said...

> These, at least the flourless variety, are often the restaurant menu
> dessert for those of us who can't have wheat or gluten. Cook's featured
> this on their TV program last year IIRC. And I've seen many, mostly
> flourless, recipes for them. They are also called "volcano" cakes,
> mousse cakes or molten cakes. If good chocolate is used, they are
> sumptuous indeed.


Emma,

Thanks for the recipe but I'm inclined to try the real thing first.

Thanks,

Andy

On Tue, 08 May 2007 09:24:09 -0500, Andy <q> wrote:

>Saw these on Unwrapped yesterday!
>
>http://www.tinyurl.com/2fwmto
>
>I don't get excited about cakes and stuff but these actually look worthy of a
>cavity.
>
>Any 5 other rfc members want to join in a group buy? One lava cake/ea.!
>
>Who wants one?
>
>Ever tried one?

At almost six bucks a pop, I don't think so...

On Tue, 08 May 2007 13:02:18 -0500, Andy <q> wrote:

>Emma Thackery said...
>
>> These, at least the flourless variety, are often the restaurant menu
>> dessert for those of us who can't have wheat or gluten. Cook's featured
>> this on their TV program last year IIRC. And I've seen many, mostly
>> flourless, recipes for them. They are also called "volcano" cakes,
>> mousse cakes or molten cakes. If good chocolate is used, they are
>> sumptuous indeed.
>
>
>Emma,
>
>Thanks for the recipe but I'm inclined to try the real thing first.
>
>Thanks,
>
>Andy

Andy, what about the recipe makes it an unreal thing? It's the same
type of cake.

I have made these, and they are fantastic!

Christine

On Tue, 08 May 2007 14:53:35 -0400, Karen AKA Kajikit
> wrote:

>On Tue, 08 May 2007 09:24:09 -0500, Andy <q> wrote:
>
>>Saw these on Unwrapped yesterday!
>>
>>http://www.tinyurl.com/2fwmto
>>
>>I don't get excited about cakes and stuff but these actually look worthy of a
>>cavity.
>>
>>Any 5 other rfc members want to join in a group buy? One lava cake/ea.!
>>
>>Who wants one?
>>
>>Ever tried one?
>
>At almost six bucks a pop, I don't think so...

Yeah, same here.

I have made these before, and they are incredibly easy to make, and
for that price I can make at least a double batch of them, if not
more. And they are very good.

Christine

In article >, Andy <q> wrote:

> Emma Thackery said...
>
> > These, at least the flourless variety, are often the restaurant menu
> > dessert for those of us who can't have wheat or gluten. Cook's featured
> > this on their TV program last year IIRC. And I've seen many, mostly
> > flourless, recipes for them. They are also called "volcano" cakes,
> > mousse cakes or molten cakes. If good chocolate is used, they are
> > sumptuous indeed.
>
>
> Emma,
>
> Thanks for the recipe but I'm inclined to try the real thing first.


OK but what do you mean, "real thing"? You mean try it before you make
it?

Emma Thackery said...

>> Emma,
>>
>> Thanks for the recipe but I'm inclined to try the real thing first.
>
>
> OK but what do you mean, "real thing"? You mean try it before you make
> it?


Yes. I'm quite certain I couldn't whip out quality Galaxy lava cakes on the
first try. Why degrade my expectations?!

Actually I only really want a few bites. I don't eat sweets, 'cept SweetTarts
(which I can quit anytime!) and the occasional starburst chews.

Andy

On Tue, 08 May 2007 16:06:39 -0500, Andy <q> wrote:


>Yes. I'm quite certain I couldn't whip out quality Galaxy lava cakes on the
>first try. Why degrade my expectations?!

Aren't you the man who whipped out a quality gumbo on the first try?
And wasn't sure how it would work out?

I say go for it. They really are very, very easy. And then you will
have another skill under your belt.


Christine

On Tue, 08 May 2007 16:06:39 -0500, Andy <q> wrote:

>Emma Thackery said...
>
>>> Emma,
>>>
>>> Thanks for the recipe but I'm inclined to try the real thing first.
>>
>>
>> OK but what do you mean, "real thing"? You mean try it before you make
>> it?
>
>
>Yes. I'm quite certain I couldn't whip out quality Galaxy lava cakes on the
>first try. Why degrade my expectations?!
>
>Actually I only really want a few bites. I don't eat sweets, 'cept SweetTarts
>(which I can quit anytime!) and the occasional starburst chews.
>
>Andy

If you don't believe everyone here that they are easy to make (and I
vote with the rest) then look in the freezer section of your grocery
store or wholesale club. You can get them cheaper and share them with
your local friends.

Believe the rest of us. They are not worth $34.99 + tax + shipping
for 7 lb. You can make 6 of your own for the price of one of theirs.


I've made these:
http://www.nigella.com/recipes/recipe.asp?article=162
Just shake on some 10X sugar. Some whipped cream on top is a
lightening touch.

If you use individual ramekins you can freeze them raw and cook them
at will (that's what I did).

Sue(tm)
Lead me not into temptation... I can find it myself!