Baker’s Recipe: Molten Chocolate Lava Elemental Cake

Wiping the sweat from his brow, Thaxus rapidly realized just how annoyed the rest of the party was. Why is it every time you’re looking for a Molten Lava Elemental all you ever find are Magma elementals? And no, they are not the same thing Toidi!

Delving deeper into the sunken volcano, Thaxus finally uncovered his prey. This was going to take a group effort, but the molten extract was absolutely going to make tonight’s dinner that much better.

The Molten Chocolate Lava Elemental’s history is full of questions and miscommunication. It is rumored that legendary Archchef Jean-Georges Vongerichten was the first to utilize the essence in a dessert, but the Lord of Chocolate, Jacques Torres, disputes this claim. Regardless of where this came from, the Molten Chocolate Lava element is becoming increasingly difficult to find in the wild as more and more imitations have arisen.

Now when you visit an eatery or inn after a long day of questing, what is advertised as being a molten lava cake is little more than a chocolate cake injected with some hot fudge. This is not an accurate representation of this legendary dessert. Molten Chocolate Lava cake is a cross between a chocolate cake, a soufflé  and a chocolate pudding. In fact, it is really nothing more than undercooked!

Molten Chocolate Lava Cake
Makes 4 cakes

6 tablespoons of butter
6 ounces of bittersweet chocolate
4 teaspoons of flour
3 large eggs, separated
1/3 cup of sugar
1 teaspoon of vanilla extract
a pinch of cream of tartar
Extra butter and flour for coating the bake ware

Double boiler
Mixing bowls
Measuring tools
Whisk or electric mixer
Custard cups/ramekins/muffin tray

Preheat the oven to 400 degrees F. Butter the custard cups or ramekins and dust them with flour so the cakes can easily be taken out after baking and set aside.

In a double boiler, melt the butter and chocolate together. Once they have melted together, whisk in the flour, sugar and vanilla extract and set aside to let it cool for at least five minutes.

Separate the eggs and put the whites in a large bowl with the cream of tartar. Whip the egg whites with a mixer until stiff peaks form. Mix the egg yolks in with the chocolate, then fold in the whipped egg whites.

Divide the batter evenly between the four dishes and bake for 12-15 minutes, you want the edges to look cooked while the middle hasn’t fully set. DO NOT OVERBAKE, if you do, you will end up with just small, near flourless chocolate cakes. Once the cakes are done, take them out and let them set for at least a minute to give the center time to stabilize.

Run a butter knife around the edge to loosen the cakes, flip them and serve warm. Garnish with whipped cream or vanilla ice cream.