Lava Cakes
It’s a Valen-birthday party! Join us in a Zoom call while we make chocolate lava cakes and fancy drinks. We’ll be coming together virtually on Saturday, February 13th at 7:30 pm EST. You should have all your ingredients and materials ready before we get on the video call, but don’t get a head start on the recipe!
Register to receive the Zoom link via email, and find the recipes below.
Raspberry Mojito
From Salt and Baker, this fruity drink is written as a non-alcoholic “mocktail,” but we’re probably dressing ours up with a little rum. Definitely delicious either way!
Ingredients
Fresh or frozen raspberries (if frozen, let thaw first)
A lime (or lime juice)
Fresh mint leaves
Sprite, 7-Up, or your choice of seltzer
White rum (optional)
Directions
Muddle your raspberries and mint leaves at the bottom of your glass or pitcher. Use the back of a wooden spoon if you don’t have fancy bar tools.
Squeeze in lime juice. The recipe doesn’t say how much. To taste??
Add a shot of rum, if you’re including it. If you’re making a pitcher, I don’t know, eyeball it. Live your best life.
Fill your pitcher or glass the rest of the way with the fizzy liquid of your choosing (leave room for ice!).
Stir & add ice.
Chocolate Lava Cakes
The recipe we’re using is from Sally’s Baking Addiction, but we found you a link to a Vegan & Gluten-Free recipe as well. The steps might be slightly different, so you’ll have to be on your toes during the event, but we don’t want anyone to miss out. The following ingredients/steps are for the basic recipe.
You Will Need
Ramekins or a muffin tin
A whisk
Medium microwave-safe mixing bowl
Ingredients
6 ounces (170g) high quality semi-sweet chocolate (you want chocolate bars, not chips)
1/2 cup (115g; 1 stick) unsalted butter
1/4 cup (31g) all-purpose flour
1/2 cup (60g) confectioners’ sugar
1/8 teaspoon salt
2 large eggs
2 large egg yolks (in addition to the two whole eggs)
cocoa powder
optional for topping: ice cream, raspberries, and/or chocolate syrup
Directions
I highly suggest you read through the original recipe to get an understanding of the process. I’m going to do a general paraphrase here but there is more information in the source material! We will also be doing this together so if anything is confusing we will make it through together!
Prepare your ramekins or muffin tin.
Preheat oven to 425°.
Coarsely chop the chocolate. Place butter into a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10 second increments, stirring after each until completely smooth.
Whisk the flour, confectioners’ sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick.
Spoon chocolate batter evenly into each prepared ramekin or muffin cup.
Place ramekins onto a baking sheet and bake for 12-14 minutes until the sides appear solid and firm– the tops will still look soft. *If baking in a muffin pan, the cakes only take about 8-10 minutes.
Allow to cool for 1 minute, then cover each with an inverted plate and turn over. Use an oven mitt because those ramekins are hot! The cakes should release easily from the ramekin. *If you used a muffin pan, use a spoon to release the cakes from the pan and place each upside down on plates.
Add toppings. Serve immediately.