I’ve tasted lava cakes before, but this is my first attempt at making them. My silicon cupcake pan may be larger than 4 ounces. I made six rather than seven. I think that maybe I should have made only six ganache balls rather than nine, just to keep the proportion correct. Molding the ganache in a plastic wrap lined egg carton was a great trick.
The flourless cake came together easily – much easier than the cakes I’ve been watching my HCB pals prepare the last couple of weeks. The batter was spooned into prepared pans with a little ganache “egg”‘ on top.
They came out of the oven with a slight crack, just as they should.
I only have the one shot of the cake ready to eat. Before I could snap another, the cream melted and ran down the warm cake. The flavor was a nice contrast to the intense chocolate, but maybe ice cream would have been a better choice for longevity and photo ops.
Unlike my other blog posts, as part of the Heavenly Cake Bakers, I don’t post recipes from this book on the Internet. One of the reasons for this baking group is to encourage readers to purchase the cookbook. That strategy worked on me! After follow the group’s baking adventures for a couple of months, I ordered a copy from Amazon because I wanted join in.