Instantly Sweet by Barbara Schieving

Author:Barbara Schieving
Language: eng
Format: epub
Publisher: Harvard Common Press
Published: 2018-03-13T16:00:00+00:00

◁ WHITE CHOCOLATE PEPPERMINT LAVA CAKES

▸ PREP TIME: 15 minutes

▸ COOK TIME: 8 minutes

▸ TOTAL TIME: 28 minutes

This lava cake has the perfect blend of sweet white chocolate and cool peppermint. The peppermint lava and crunchy candy really add to the fun factor here!

Nonstick cooking spray, for preparing the ramekins

6 ounces (170 g) high-quality white chocolate, chopped

1/2 cup (1 stick, or 112 g) unsalted butter

1 teaspoon vanilla extract

1 teaspoon peppermint extract

1/4 teaspoon salt

3 large eggs

3 large egg yolks

1 cup (120 g) powdered sugar

3/4 cup (94 g) all-purpose flour

3 tablespoons (32 g) crushed peppermint candy, plus more for serving

6 peppermint or white chocolate truffle balls

Peppermint or vanilla ice cream, for serving

Coat the bottom and sides of six (6-ounce, or 180 ml) ramekins with nonstick cooking spray.

In a small saucepan over medium heat, melt the white chocolate and butter together, stirring constantly until smooth. Remove from the heat and stir in vanilla extract, peppermint extract, and salt. Set aside to cool.

In a medium bowl, combine the eggs and egg yolks. With a handheld electric mixer, beat the eggs on medium-high speed for 1 to 2 minutes until thick and light in color. Whisk in the powdered sugar. Add the cooled chocolate mixture and beat until smooth and incorporated, about 30 seconds. Add the flour and whisk by hand just until combined. Fill each ramekin two-thirds full of batter.

Place a peppermint or white chocolate truffle ball into the center of each ramekin and press it down slightly. Sprinkle each ramekin with crushed peppermint candy.

Pour 1 cup (235 ml) of water into the pressure cooking pot and place a trivet in the bottom. Carefully place three ramekins on top of the trivet. Lock the lid in place and turn the pressure release valve to the Sealed position. Select High Pressure and 4 minutes cook time.

When the cook time ends, turn off the pressure cooker. Use a quick pressure release. When the valve drops, carefully remove the lid. Check the cakes for doneness: The sides should be set and the center slightly soft. (If the cake is overcooked, it will still be moist and delicious, but it won’t have the molten filling.) If the batter still appears runny, relock the lid and cook at High Pressure for 1 minute more, followed by another quick pressure release. Transfer the ramekins to a wire rack to cool.

Add another 1 cup (235 ml) of water to the pressure cooker cooking pot and place the remaining three ramekins on top of the trivet. Repeat the cooking process.

Let the cakes cool for at least 5 minutes. Run a knife around the edge of the cakes. Invert a plate on top of the ramekin and gently flip both the plate and ramekin over, allowing the cake to fall onto the plate. Serve hot with a scoop of peppermint or vanilla ice cream and an extra sprinkle of crushed peppermint candy.

YIELD: 6 servings

▸ TIP: Store-bought crushed peppermint candy is uniform in size and makes this cake more convenient to make.

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