(Originally posted by vanilla953 in response to Shelley E Bodnar's request for a chocolate volcano cake - transferred to appropriate category)
Chart House Lava Cake
Approx. 30 4 oz. cakes
2 lbs 10 oz. Dark Bittersweet Chocolate
2 lbs 10 oz. Whole Butter
21 oz. Whole Eggs (Easy Eggs OK)
21 oz. Sifted AP Flour
41 oz. Sifted Powdered Sugar
4 Tbsp. Godiva Chocolate Liqueur
Butter and Granulated sugar to coat 30 ramekins
In the top of a double boiler or heavy bowl set over (but not touching) simmering water, melt the chocolate and butter.
Add the Godiva ChocolateLiqueur and whisk until thoroughly melted and combined.
Whisk the whole eggs together in a seperate bowl.
In a large bowl, combine the chocolate mixture with the whole eggs.
Slowly add in the sifted flour and powedered sugar and mix until completely incorporated.
Grease the bottom and sides of 4 oz ramekins with butter and coat with granulated sugar.
Portion 1/3 cup of room temerature batter into each ramekin and bake in a convection oven preheated to 375 degrees for 15 minutes.
Increase baking time to 16-18 minutes if batter is refrigerated.
Allow cake to cool 5 minutes before removing from dish.
Cake should be firm on the outside but still molten on the inside.
Place on plate and top with a scoop of vanilla ice cream, 2 oz. of your favorite chocolate sauce and 2 tbsp. of frozen Heath Bar Toffee Crunch.
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