**Unfortunately, due to some pictorial difficulties…I am posting my “Throwdown Results” a week
and a half late. Shoot me.**
Since both Tanya AND Toni-Lynn ended up with no “lava” in their cakes, everyone keeps asking me how mine turned out. Well…I think all I really need to do is *smile and nod*. That’s right baby, I’ve got lava. Oh, what’s that? Do I hear the words “Throwdown Winner?” Anyone? *crowd cheers*
A few years ago, I found this recipe online for Molten Lava Cakes. Now, this wasn’t a “normal” recipe; it was a little more extensive…and also contained the words “Grand Marnier” and “orange zest.” Since orange chocolate is one of my very bestest, most favorite things in the world, I knew this recipe was for me. Then, when I got the opportunity to incorporate it in a Three-way Throwdown, I was positive these cakes wouldn’t disappoint. (You can follow along on twitter by streaming #BakersSmack)
There are three “steps” to making these particular cakes: making the filling, whipping the topping and baking the cakes. I liked the idea of actually having a “filling” instead of the Molten Lava cake recipes that call for under baking the batter in order to create the “lava.” So rich, and gooey…oh my goodness…total food-gasm.
I will admit…I changed the recipe only slightly. As much as I wanted to use the Grand Marnier (and I would if I were baking these for a dinner party), I took one look at the $35 price tag and thought, “it’s really not THAT important.” I AM a Cheapo McFrugalpants, in case you forgot. Instead of the liquor, I subbed in a Lindt Orange Chocolate bar to replace some of the regular chocolate in the filling. I also used a bit of orange juice in the topping as well. The results?
Bated breath…we stared at this volcano of cake…made the move…cracked the top…and simultaneously, we all let out a joyous, “OOOHHHHHH!” This throwdown is history. Good job ladies…beat ya’ next time. *wink*
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