Tonawanda News — Chocolate lava cake
4 ounces bittersweet baking bar, chopped into ½-inch pieces, divided
3 tablespoons heavy cream
1/3 cup unsalted butter
3 tablespoons unbleached all-purpose flour
1 large whole egg
2 large egg yolks
¼ teaspoon vanilla extract
3 tablespoons granulated sugar
Using a double boiler or a heatproof bowl over simmering, not boiling, water, melt 1 ½ ounces chocolate and combine with the cream. Whisk the mixture gently until blended.
Refrigerate for about 2 hours. Once it’s firm, form four balls out of it.
Spray four ramekins with nonstick cooking spray.
Melt the remaining 2½ ounces chocolate in a double boiler (like above) with the butter.
Using an electric mixer, whisk the flour, eggs, egg yolks, vanilla and sugar on high for about 5 minutes, until the mixture is nice and creamy. Fold the chocolate-butter mixture into the egg-vanilla mixture until it’s just combined — not mixing too much. Put the cake batter into the ramekins and drop one of your refrigerated balls of chocolate in the center.
Line your slow cooker with foil and place four ramekins down inside. Pour hot water around them until the water comes halfway up the side. Cover the slow cooker and cook on low for 4 hours, until the cake is done. You’ll be able to tell if a toothpick, inserted into the cake BESIDE the place where you put the chocolate ball, comes out clean.
Keep in mind that the cakes do have a gooey center, so if the toothpick trick doesn’t work, press down lightly on the spongy rim of the cake. If it bounces back at your touch, odds are it is ready.
Lift the ramekins out of the slow cooker by gripping the ends of the aluminum foil and let cool a few minutes before inverting onto a plate. Serve warm.