BettieC
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DessertDivaFL said:I wouldn't go more than the 8 minutes unless the micro has low wattage. Also, I have found that a little more than 1/2 can frosting may help.
I am thinking of experimenting with putting the frosting in first and then topping with cake mixture to ensure frosting is on top. Would that be a disaster?
DessertDivaFL said:I wouldn't go more than the 8 minutes unless the micro has low wattage. Also, I have found that a little more than 1/2 can frosting may help.
I am thinking of experimenting with putting the frosting in first and then topping with cake mixture to ensure frosting is on top. Would that be a disaster?
KimoMakano said:I don't think you want the frosting in direct oncontact with the cooker. The first time I did this I dolloped the frosting around the top (not knowing it should be in the middle). Some of the frosting was touching the side of the cooker and I guess due to high sugar content of the frosting it burnt in the micro. The smell was horrible!!
PamperedchefDaly said:When I demo the molten lava cake I make a point to show that the whole thing is mixed in the same bowl as it's cooked in. People are very impressed with that. Then I use our medium scoop to put 5 scoops of frosting
The most common reason for a failed lava cake is overbaking. Lava cakes are meant to have a gooey, molten center, but if they are left in the oven for too long, the center will firm up and the lava effect will be lost.
No, it is important to use a high-quality, dark chocolate for the best results. Milk chocolate or lower quality chocolate may not melt properly and can affect the texture and flavor of the lava cake.
This could be due to several factors, such as not using enough leavening agent (such as baking powder), opening the oven door too early, or not properly greasing and flouring the ramekins.
It is not recommended to make a lava cake ahead of time and reheat it, as the center will likely not remain molten. It is best to make and serve the lava cake immediately for the best results.
Ramekins are the preferred pan for making lava cakes because they are the perfect size and shape to ensure even baking and a gooey center. However, you can use a muffin tin or small oven-safe bowls as a substitute, just make sure to adjust the baking time accordingly.