I sort of left you hanging last night…..by the time I finished my post, I still hadn’t baked my chocolate lava cakes….so I thought I’d end the suspense. I’m sure you figured this out on your own, but the cakes were WONDERFUL!
I was a little worried that the LONG resting time might affect the outcome in a negative way, but it did not. The cakes were dense with a warm, oozy center….mmm mmm mmm!!!
While the cakes baked for about 12 minutes, I had some fun decorating the plates with the caramel. I wanted to see what would happen if I put the caramel into a squeeze bottle – you see, I wasn’t sure if it was too thick to “pipe” onto the plates. As it turns out, it was just the right consistency. I used a funnel to get it into the bottle and had to wait a few minutes for it all to drain through the funnel, but it wasn’t bad at all. The squeeze bottle made it easy to get the caramel right where I wanted it on the plates….
After decorating the plates, I waited for the timer to buzz…..when it finally did, I wasn’t sure the cakes were done. I know they’re supposed to be soft in the center – after all, they are lava cakes – but they just didn’t look “set enough” on the edges; so I left them in for one more minute. And I’m glad I did.
They unmolded perfectly. I ran a knife around the edge and turned them out onto the plates. The recipe indicated that you needed to leave the ramekins on the plate for approximately 1 minute so the cake would slide out of the ramekin; but my cakes slid out as soon as I overturned them.
They were perfectly cooked and looked quite pretty on the zigzag of caramel.
An easy to make dessert and the perfect end to my Monday MmmMmmMmm!!!!