I know there are many recipes that call for egg yolks or egg whites. If I can find some that I can make on the same day that is wonderful, otherwise I hate it! I don't like wasting either the yolk or the white. Sometimes I will save them. Sometimes I will make scrambled eggs with whatever extras I have. And sometimes I find recipes like this that I can just use the whole egg instead!
Chocolate Lava Cake
Preparation Time: 15 minutes
Cooking Time: 10 minutes
6 oz. Semi-Sweet Baking Chocolate (or use your favorite 70% dark chocolate bar)
6 oz. Butter (diced, room temperature)
1/2 cup Granulated Sugar
1/3 cup Flour
Butter for Ramekins
Preheat oven to 350°F
1. Melt chocolate on low flame in a double boiler. When melted, take of flame, and…
2. Stir in diced butter, until it melts.
3. In another bowl, beat eggs and sugar, until it starts to whiten.
4. Stir in melted chocolate and then the flour.
5. Butter 4 individual ramekins well, and pour in chocolate batter.
6. Cook for about 10 minutes. (See tips below)
7. Tip ramekins upside down onto dessert plates and serve.
You can definitely prepare your chocolate lave cake recipe ahead of time, and then bake 10 minutes before serving.
In terms of buttering the ramekins: butter the bottoms first, and then butter the sides, wiping from the bottom up to the top. It helps the chocolate to rise even more.
In terms of baking time… well, it depends on how runny you want it! I like it with a super-liquid-oozing center -- so do my guests! For this, you want the top to be cooked through, but the center to be liquid. You can check with a toothpick after 10 minutes of baking.
If you don't like liquid-center chocolate desserts, just cook for a little longer, and you will have an incredibly moist chocolate cake. So, either way, you can't go wrong!
Recipe Source: Famous French Desserts