How do you make a chocolate soufle/ molten lava cake without it being dry in the middle, how much time?

I recently prepared one of these and the recipe called for 13 to 14 minutes but turned out pretty dry in the center and its supposed to melt out hte chocolate, need advice please! =]]

Public Comments

  1. I would cut the cooking time. Lava cakes are only supposed to cook on the outside. Try 9-10 minutes.
  2. You may want to be sure that your oven temperature is accurate. Get an oven thermometer and test it out before baking. Sometimes ovens (especially old ones) can have varying temp's which can effect baking.

    I would suggest trying again, maybe with a different recipe, here is one you might try:

    Chocolate Lava Cake
    http://fitfool.livejournal.com/39199.html

    CHOCOLATE SOUFFLE
    http://www.epicurious.com/recipes/recipe_views/views/106173

    Anyway, good luck, have fun!
  3. To make chocolate lava, melt chocolate and butter (ratio of 1:1, I don't remember exact mesurement) on a double boiler(have a stainless steel bowl on top of a simmering hot water). When chocolate and butter is mixed, remove from heat and let cool. When cooled it sould turn solid, but workable. Make 1 oz small balls out of it. set aside.

    You could use store bought chocolate cake mix. Follow the instruction on the box. Spray a muffin tin with cooking spray. Fill the muffin tin half way, and drop a chocolate lava ball in the middle. Do not pour too much batter, other wise it will overflow when baked. Bake for 10 minute, or when you think it looks cooked.

    When baking the chocolate lava will melt, but not baked into anything solid. If you refridga the chocolate molten cake, then microwave it for 10-15 seconds, so the lava in the middle will melt.

    Good luck trying it.
  4. a quick and easy cheat is to put a ball of ganache (equal parts chocolate and heavy cream, heated together and then cooled) in the center of your cake prior to baking it. It works especially well if you plan to reheat it later.
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