NEDFM Challenge Day 8: Molten Lava Cake with Vanilla Frozen Custard

What do Katy Perry and my dinner tonight share in common?

I’ll give you a hint:

You’re hot then you’re cold, you’re yes then you’re no…

Only with this molten lava cake topped with creamy frozen custard, there only sounds I heard around the table were, yes, yes, yes!

If you’re at all like me and just can’t choose, this dessert is a perfect way to celebrate the joy of indecision.

This dessert is probably not good for:

a: People who like getting what they want, the way they want it.

b: People who don’t like really delicious desserts.  It’s okay since these people don’t really exist. They’re urban myths. We’re okay.

c: Parents who need their children to listen to them. When you get the best of both worlds in a dessert course like this, it’s really hard to follow it up with a stern moral lecture like, “You can’t always have everything.” Because your rather sassy child will just point at their plate and give you a look that plainly says, “I just did.” And you won’t be able to say anything. Because it’s true.

If you’re not one of these people, or is you’re willing to suspend long-term doubts for the benefit of utter, complete short-term bliss, then I’d recommend you heading over to your kitchen right now. These are good.

To show you how good they are, we had a few of the cakes left but ran out of the custard. My friend, never one to be daunted by the apparent lack of resources, ran into the kitchen and came back bearing…tupperware. The tupperware that had carried my frozen custard, to be more precise. There was still some on the sides.

My friend picked up the cake…

…and smeared it around the entire tupperware box to get at the remaining custard that had been clinging obstinately to the sides and bottom.

No shame, people. No shame with these custard-topped cakes.

Molten Lava Cake

Adapted from Allrecipes.

Yield: 12 muffin-sized lava cakes

Ingredients:

  • 1 cup margarine or butter, unsalted
  • 8 oz. semisweet chocolate chips
  • 5 large eggs
  • 1/2 cup white sugar
  • 1/8 teaspoon salt
  • 4 teaspoons flour

Directions:

  1. Preheat oven to 450 degrees F (only if you plan on baking right away). In a large, microwave-safe bowl, heat margarine and chocolate chips at medium power for 30 seconds. Give the mixture a quick stir, then heat at medium power for an additional 15 seconds, or until mixture is completely smooth when stirred rapidly. Set aside.
  2. Beat eggs in a medium-sized bowl. Add sugar and salt; beat in until sugar is completely dissolved.
  3. Pour egg mixture into chocolate mixture and beat until smooth. Add flour; mix until just combined.
  4. Set aside in fridge for up to six hours. Return to room temperature before baking. If you decide to bake right away, divide batter into 12 well-greased muffin tins (lined or unlined) or molds/ramekins. Bake for 8 to 10 minutes, until most of the cake is set but centers still look slightly gooey. Sprinkle with powdered sugar and serve immediately, with frozen custard if desired (recipe below).

Vanilla Frozen Custard

Adapted from Allrecipes.

Yield: Approximately 2 cups custard

Ingredients:

  • 1 cup white sugar
  • 2 cups heavy cream, divided
  • 1/2 cup milk
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract

Directions:

  1. In a heavy saucepan, combine white sugar, 1 cup cream, and milk. Bring to a light simmer over medium-low heat. Remove from heat, then quickly pour half of the mixture into the beaten eggs. Whisk very quickly to avoid allowing your eggs to scramble! Then pour the whole egg mixture back into the saucepan.
  2. Stir remaining cream into saucepan. Over medium-low heat, bring to a light boil while stirring constantly until mixture thickens up properly, or about ten minutes. It should thicken enough to coat the back of your spoon. (In other words, if you dunk the spoon into the mixture, lift it up horizontally, and run a finger along the back of the spoon, the finger-path should be well-defined and keep its shape. If the custard is too runny, keep cooking!)
  3. Allow mixture to cool to room temperature. Pour into a shallow freezer-safe pan and transfer to freezer. Briskly stir custard once every half hour or so to prevent it from turning icy. Allow to freeze for at least three hours total, or until it turns into a nice, creamy consistency that holds its shape when scooped. Serve with molten lava cakes, apple pie, or just a serving of pure bliss!
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