You wouldn't trust a skinny chef, and I'm drunk as hell

Molten Cognac Chocolate Lava Cake

Is there anything more decadently delicious after a meal than something chocolatey, or maybe, a nice cognac to sup? This dessert combines the best of both worlds with a rich chocolate cake, with a melt-in-the-middle cognac chocolate centre.

Read more after the break.

Before I begin the recipe, a funny story about chocolate liqueurs, when my friend was around 11, him and his friends went to a chocolate factory where you can buy sweets that have accidentally been made into the shape of a penis or whatever at a large discount. Him and his friends bought a massive bag of reduced price misshapen cognac chocolates, and proceeded to eat the entire bag in the hope of “getting drunk”

He still swears to this day that he was at least a little tipsy, but I’m not sure that wasn’t just the sugar rush from eating all that chocolate.
Now I’m not saying this cake will get you drunk. But it might just get you a happy other half on valentines day. Not that I go in for all that rubbish. Just make like 6 of these and eat them all in one go, screw other people!
Just look how good they look, chocolatey boozy goodness oozing out. That’s a lot of times using the syllable “ooz” in one sentence.

I made a bigger version too, in theory you could make them as big as you like.

The recipe was adapted from these gorgeous looking Chocolate Chile Lava Cakes

Molten Cognac Chocolate Lava Cake

For the cake:
6 oz Dark Chocolate 70% cocoa minimum
4 oz butter
2 eggs
2 egg yolks
4 oz sugar
4 0z flour
1 tsp vanilla extract
Pinch instant espresso powder
Pinch salt

For the filling:
2 oz Dark chocolate 70% cocoa
1 tbsp White sugar
75ml cognac
75ml cream
Pinch salt

And a bottle of cognac too! I used courvoisier exclusive. I accidentally put an orange instead of a bottle of cognac in that photo. Yeah. Go me.

Start with your filling. On a double boiler, combine your cream and chocolate, it will look kinda goopy at first but it will get awesome.

Bring off the heat and stir in your cognac, sugar and a tiny pinch salt, doesn’t matter if all the sugar doesn’t dissolve, but it should be a nice smooth milky colour.

Clingfilm it up, pop it in the fridge until needed (you can do this the night before) I was in a rush, so put it in the freezer for half an hour.

Next, make your cake batter, dissolve the butter in the chocolate on a double boiler, just like before (you don’t need a photo of that, right?) again it will look weird at first but a quick stir will make a sexy chocolatey sauce.

In the meantime, whisk your sugar, eggs and egg yolks up until they look like foamy lemon juice, this will take about 4-6 minutes. This is the most labour intensive part of the recipe, but it is worth it.

Sift in your flour. Whisk in nicely.

Fold in your butter and chocolate mix. Add your tiny pinch of salt, and a pinch of your espresso powder. I find coffee powder makes anything with chocolate in it taste unbelievably delicious. Make sure you take an arty photo as you are stirring it in.

It should look kind of like this:

Great, you’re ready to bake, I made some small ones and some big ones, I’ll show you how I made the bigger ones.

Put a little cake batter in a buttered ramekin.

Spoon a little filling on top, make sure it doesn’t go near the edge.

Spoon some more batter on top, then bake at 200 degrees c for 15-20 minutes.

15 minutes if they are cupcake sized, 20 if they are slightly bigger.

They should come out looking like this.

Leave for 5 minutes to cool, then upturn onto a plate, dust with icing sugar, and serve alone, or with cream or ice cream.

See you tomorrow for a drinks post! As always email twitter subscribe blah! Thanks to two spoons for featuring my muffins too!

Liam

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One response

  1. Well done!! They all look marvelous!

    11 February, 2012 at 1:06 PM

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