It’s time for this month’s Food n Flix! Camilla from Culinary Adventures with Camilla gave us a bit of free reign this month by choosing a broad theme of any movie filmed or set in Hawaii. She had a virtual vacation all lined up for us!
I had a much more difficult time with this theme than I thought I would. First, I looked up movies fitting the theme and made a short list. I wanted to watch something I hadn’t seen before. Then, nothing, read NOTHING was available on any of the 3 streaming serves I have access to. AHHHHHH!!!! And the library is still closed (but is opening for curbside pickup next month - woot woot!)
I know the movie 50 First Dates pretty well, so I almost just went from memory, but it didn’t feel like it was in the spirit of the challenge.
In the end, I picked the Disney Pixar short: Lava.
All of the Pixar shorts are fabulous, but Lava is my favorite.
Anyway, the problem is, there is no food to speak of in Lava.
It’s a love story about volcanoes.
And so we arrive at lava cake!
I attempted lava cake once before (8 years ago!!) and while delicious, I had over baked them, so there was no flowing lava when I cut in.
It was definitely time for a redo. This time, I researched my recipes carefully. Even so, I may have underfilled my ramekins. However, by taking the cakes out when they still looked slightly gooey on top, I was rewarded with flowing lava cakes.
Hubs and the kids went absolutely nuts over these and I’m so happy I had an occasion to retry what is sure to become a household favorite!
Chocolate Lava Cake
Adapted slightly from Preppy Kitchen
½ cup (1 stick) butter
6 ounces dark (bittersweet) chocolate
2 egg yolks
¼ cup powdered sugar
Pinch of salt
2 tablespoons flour
Preheat oven to 450 degrees F. Lightly spray 6 ramekins with nonstick spray and coat with cocoa powder.
Place the butter and chocolate in a double boiler or microwave safe bowl. Melt the butter and chocolate and whisk together. Set aside.
Place the eggs, egg yolks, sugar, and salt in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high until the mixture is thickened and pale.
Gently fold the chocolate mixture and flour into the egg mixture.
Divide the batter evenly into the prepared ramekins (approximately ¼ cup each).
Place the ramekins on a baking sheet and bake in the preheated oven for 6-8 minutes. The middles will still look slightly uncooked.
Cool for 1 minute of wire racks, then invert onto plates to serve. If desired, dust with powdered sugar and garnish with sliced strawberries and ice cream.