Steve “Wrong Way” Lamb (aka Lamp Chop) shares a decadent dessert recipe, as served aboard Searcher Natural History Tours.
Lamb Chop in his native habitat!
Chocolate Lava Cakes
Yield: 6 Servings
Ingredients:
1-1/2 60% Cacao Bittersweet Chocolate Baking Bar (Ghirardelli)
2 eggs
1/4 cup(s) heavy cream
8 tablespoon(s) (1 stick) unsalted butter
2 egg yolks
1/3 cup(s) sugar
1/2 teaspoon(s) vanilla extract
1/4 cup(s) cake flour
Directions
To make centers, melt 2 ounces of chocolate (1/2 a baking bar) and cream in a double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.
To make cake, heat oven to 400°F.
Spray six 4-ounce ramekins or custard cups with cooking spray.
Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend.
With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light.
Fold melted chocolate mixture and flour into egg mixture just until combined.
Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin. Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin.
Garnish with raspberries and a dollop of whipped cream.
