Contemporary California Grill - Chocolate Lava Cake
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    Jun 2012
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    California Grill - Chocolate Lava Cake

    I had some canned tomato soup, so no recipe there, but now I think I'm ready to try some dessert!

    Off to the Contemporary and California Grill!

    Chocolate Lava Cake

    Dish to Copy

    Ingredients
    2 4oz packages of 60% ghiradelli dark chocolate baking squares (or another brand) broken into squares
    8 oz of unsalted butter plus 2 tbls set aside at room temp
    5 egg yolks
    4 whole eggs
    3/4 cup sugar
    1/3 cup A/P flour
    1/2 tsp of fresh ground Nutmeg
    1/2 tsp of ground cinnamon
    1 tsp of vanilla extract



    Step 1) Preheat the oven to 375.

    Step 2) Coat 6 ramekins with the 4 tbls of room temperature butter, and lightly dust with confectioners sugar (or, you can do the same with a 12 slot muffin tin).



    Step 3) Melt the chocolate and butter in double boiler setup over medium high heat. Basically, add 2 cups of water to a medium saucepan, bring to a boil over medium high heat, and place a stainless steel bowl with the chocolate on top of that. Stir often until melted, then set aside.





    Step 4) Add the egg yolks, whole eggs, vanilla extract to a separate bowl. Whisk until thick and light, slowly adding the sugar.



    Step 5) Fold this into the chocolate.



    Step 6) Add the flour, ground nutmeg and ground cinnamon to a bowl and blend. Then sift and fold into the batter.





    Step 7) Divide among the ramekins, and position on a cookie sheet or half sheet pan in the oven and bake for 35 - 40 minutes, until the sides of the cake are set but the middle is still soft.



    (note to self...I need a new cookie sheet...)

    Step 8) Bake for 25 - 30 minutes until the edge is firm, but the center is still liquid (use a toothpick on one of them).



    Step 9) Run a thin knife or icing spatula around the edge of the ramekin to loosen the cake, and cut off the "muffin" top.



    Step 10) Flip upside down onto a plate. Tap the top to loosen the cake and remove.





    Step 11) Coat with powdered sugar and serve with a scoop of vanilla bean ice cream.



    Step 12) Serve quickly and serve warm...DEVOUR!



    Not Pictured (because I didn't want to bother with making it when I made the cake...but, the actual dish is drizzled with this)

    Chocolate Sauce

    Great to drizzle over ice cream, add to milk or coffee, or anywhere where you want a nice drizzle of chocolate!

    Ingredients
    1 cup whole milk
    1 2/3 cup white sugar
    2/3 cup unsweetened cocoa powder
    2 tsp vanilla extract



    Directions

    Mix the milk, sugar and cocoa powder in a small saucepan with a whisk.



    Blend thoroughly, and then bring to a boil over medium heat.



    Allow to boil for 2 minutes, stirring regularly.



    Then remove from heat, still stirring. Add the Vanilla and stir it in thoroughly using a large spoon.



    Pour the sauce into a measuring cup, then pour into a dispenser bottle.



    Keep refrigerated. It will thicken as it cools. When ready to use, let it stand out and come to room temperature first for best results.



    Use within 2 weeks.

    Caramel Sauce

    Great on ice cream, whipped coffee, fresh sliced apples or apple pie!

    Ingredients

    1 cup of packed light brown sugar
    1/2 cup of half and half
    4 tablespoons unsalted butter
    Pinch or 1/4 tsp of kosher salt
    1 tablespoon of vanilla extract



    Directions

    Melt the butter in a small saucepan over medium low heat.



    Add the half and half, salt and brown sugar. Blend well with a whisk.



    Stir slowly as the mixture simmers, for 5 minutes or until it's a nice consistency (it should drip well off the back of a spoon). It will foam, and basically you are trying to keep it from doing so. Stir regularly.



    DO NOT OVERCOOK. If you do, you'll find you've made caramel candy (which is still tasty). If you do overcook it, pour it into a shallow bowl and refrigerate it. You can then slice this into caramels. Nom nommers!

    Remove from the heat and add the vanilla extract. Stir it in well.



    Pour into a measuring cup and then pour into a dispenser bottle.



    The mixture will thicken a bit as it cools. Refrigerate to store, but allow to come to room temp before use for best results.



    Last edited by englanddg; 05-24-2015 at 04:34 PM.
    B.C. (Before Child) '82, '87 - '95, 2004
    A.D. (After Daughter)
    2010 - 2 weeks @ CBR
    2011 - 3 in DC, 14 @ CBR
    2012 - 3 @ Uni Royal Pacific, 12 @ Pop
    2013 - 3 @ DLR | Contemporary, DCL Fantasy, POFQ
    2015 - 2 in DC, 3 @ Uni Portofino, 3 @ AKL, DCL Fantasy, 4 @ AoA

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