Battle of Batter: The Results

**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*

Are you a Brand or representing PR Agency? Want to challenge me with your products? Shoot me an email with “Food Challenge!” in the subject line! Let’s get cookin’!


Recipe: Chocolate Molten Lava Cake


  • Filling
  • 3 oz. semi-sweet chocolate chips
  • 3.5 oz. bar Lindt Orange chocolate
  • 3/4 c. heavy cream
  • 2 T light corn syrup 1 t. vanilla 1/4 t. finely grated orange zest
  • Topping
  • 1 1/4 c. heavy cream
  • 1 T sugar
  • 1/4 t. orange zest
  • 4 t. orange juice
  • Cake
  • softened butter for ramekins
  • 9 oz. semi-sweet chocolate chips
  • 1/4 c. water
  • 2 t. instant coffee granules (1 pk. Taster’s Choice stix)
  • 3/4 c. plus 3 T sifted flour
  • 1/8 t. salt
  • 8 T butter (1 stick slightly softened)
  • 1/2 c. plus 1 T sugar – used in two separate measurements
  • 2 t. vanilla
  • 3 large eggs plus 1 large egg white – separated (at room temperature)


  1. Filling
  2. Put chocolate in 1 qt. measuring cup. In a small saucepan, set over medium heat, heat the cream and corn syrup, stirring constantly until mixture comes to a boil. Pour the hot cream over the chocolate. Let the mixture stand for 30 seconds, to melt the chocolate. Gently whisk until smooth. Stir in vanilla and orange zest. Cover mini-muffin tin with plastic wrap. with your fingers, press down on the plastic to line six individual cavities. Pour the warm chocolate mixture into each space, filling each one to the brim. Reserve the remaining chocolate mixture in a heat proof bowl to be used later as a sauce; cover and refrigerate. Cover the muffin tin with plastic and freeze 3 to 4 hours. Keep frozen chocolate in the freezer until ready to assemble.
  3. Topping
  4. In a chilled metal bowl, whip all ingredients together until the consistency of whipped cream. Refrigerate.
  5. Cake
  6. Position a rack in the center of the oven and preheat to 425. Generously butter bottom and sides of six 4 oz. ramekins. (recipe calls for 6 oz. but I only had 4 oz.) Put ramekins on baking sheet.
  7. Melt the chocolate with the water and coffee. Gently whisk until smooth. Let the chocolate mixture cool for 5 to 10 minutes until tepid.
  8. In a medium bowl, using a wire whisk, stir together the flour and salt until thoroughly blended. Sift onto a piece of waxed paper.
  9. In large bowl, beat butter on medium for 30 seconds until creamy. While continuing to beat, gradually add 1/2 c. sugar. Beat in the vanilla. One at a time, add the egg yolks, beating well after each addition. Add the melted chocolate mixture and beat until smooth. Scrape down the side of the bowl with a rubber spatula.
  10. In a large grease-free bowl, beat the egg whites at low speed until frothy. Gradually increase the speed to high and beat the whites until soft peaks start to form. One teaspoon at a time, add the remaining 1 T sugar and continue beating the whites until stiff, shiny peaks form.
  11. Fold 1/3 of the whites along with 1/3 of the flour mixture into the batter. One-third at a time, gently fold in the remaining egg whites and the flour.
  12. Spoon half of the batter, filling each ramekin a little more than half full.
  13. Unwrap the frozen chocolate cubes. Nestle a frozen chocolate filling in the center of each batter-filled ramekin. Spoon the remaining batter over the tops of the frozen chocolates, covering them completely.
  14. Bake for 15 to 20 minutes, until the batter has risen about 1/2 inch above the ramekin rims and the tops are slightly cracked. Invert, add sauce & topping – serve warm.

Microformatting by hRecipe.

One Response to Battle of Batter: The Results
  1. Toni-Lynn
    May 12, 2011 | 10:12 AM

    You little snot! lol Good Job


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