Lave Cake

A co-worker of mine found out that I love Lava Cake, and so he told me about one of his favourite chefs from French Food at Home, a TV show on the food network. So we went to the internet and found a recipe by Lara Calder. I just had to try it!!

Final product, as served.

Lava Cake
Ingredients
4ounces dark chocolate 
2/3 cup butter 
4 eggs 
2/3 cup sugar 
1/2 cup flour

Method
"Butter six ramekins, line with a disk of parchment, then butter the parchment (note, I buttered but I didn't use parchment paper - wasn't sure exactly how!).Very gently melt the chocolate and butter together over a water bath. Beat the eggs and sugar until thick, pale, and ribbony. Beat in the flour, and finally the chocolate mixture. Pour into the ramekins and chill.
Just before serving, heat the oven to 400°F/200°C. Place the moulds on a baking sheet and bake until the top is set, 12 to 14 minutes. Remove. Let sit five minutes, before unmoulding onto plates. Serve with caramel sauce or a scoop of ice cream."

Comments

I hadn't worked with a double boiler before, but it was very easy and actually rather fun melting the chocolate. The entire recipe was pretty user friendly. I also really liked that they had to be chilled - in the future I think I'll be able to make the recipe but not have to bake them all at once (how often will I be cooking for 6?). 
 
I'm not sure if I have mentioned the issues with the gas oven I use - it heat up to the correct temperature or hold it hot enough, so recipe times are always fluctuating. This was detrimental to my lava cake... at 14 minutes they were still completely liquid on top.. so I baked them for another 5 minutes.... they weren't totally cooked the whole way through, but they certainly didn't have a much lava as I'd like. Next time I'll try baking for 17 minutes and see what happens.  

I served them with a scoop of ice cream and a few raspberries. They seemed to be a hit! The occasion was for my Aunt and Uncle visiting from England, so I had lots of taste testers. The treat was summed up as being 'more-ish'. DEFINITELY a repeat-worthy endeavour! 

Lava!

 

Kit Kat Cake

The tools.

Kit Kat exterior.

Secured with bow.

Brightness!

Made for my Brother and Candice's 5th Wedding Anniversary. Congratz!

Tangy Lemon Walnut Squares

I found this recipe in Hello magazine - it sounded yummy so I kept a copy of it. Apparently the chef is a 'celebrity' - Anna Olson. Anyway, thanks to Hello for inspiration!

Tangy Lemon Walnut Squares
Ingredients:
Base -
1 1/2 cups all purpose flour
3/4 cup coarsely chopped walnut pieces
1/3 cup icing sugar
1/2 tsp finely grated lemon zest
1/4 tsp salt
1/2 cup cold unsalted butter

Lemon layer -
2 eggs, room temperature
3/4 cup white corn syrup
1/2 cup fresh lemon juice
2 tbsp cornstarch
1 tsp finely grated lemon zest
1/2 tsp baking powder
icing sugar for dusting

Method:
Preheat oven to 350. Lightly grease an 8 inch square pan, then line bottom and sides with parchment paper (I used wax paper, see below).

Base - combine flour and walnuts in food processor, pulse until walnuts are finely ground. Then add the icing sugar, lemon zest and salt, continue to pulse.  Finally add in cold butter and pulse until mixture is crumbly. Pour mixture into pan and press down, pushing crumbs up the sides of the pan (so eventually the lemon layer has 'edges').  Bake for 25 minutes or until lightly brown. COOL.

Lemon Layer - Only start this after the base has cooled completely.  Whisk the eggs and corn syrup until smooth. In a second bowl, whisk the lemon juice and cornstarch together, then stir in the zest and baking powder. When mixed, quickly whisk into the egg/corn syrup mixture. When all mixed together, poor over cooled base. 

Bake until set - apparently this is set when the centre 'jiggles' a little. Allow to cool completely, then remove from pan and cut into desired piece size. Dust with icing sugar.


Comments:
This was a fairly easy recipe, just had a number of steps.  In the end they were enjoyed by my 'tasters'. We think that a 9 or 10 inch pan would be better, as the current base-to-lemon ratio is not 'right' per out taste buds - too much base.  Also, I need to buy some parchment paper, as the wax paper didn't absorb any moisture - in fact it made the base really gooie and soft.  The lemon layer is rather tangy (as per the title) - for those who like a 'sweeter' lemon flavour, look elsewhere.

I used 1 lemon and then fridge/bought lemon juice for the lemon layer - not sure how the recipe/flavour would change if I'd used entirely fresh lemons, or only bought lemon juice. I suspect if I'd used fresh lemons it would be a bit more subtle.

I also need to work on my presentation. I cut the squares before everything had cooled properly, and this combined with the super gooie and sticky wax paper situation, well, the squares are more 'blobbish' than anything. 

Tangy Lemon Walnut Squares - Goo edition

But it's a good 're-start' of my cooking!