Sometimes things happen. Or don’t. Tonight Suzen was to have had an event here in New York City featuring a team with members from around the world. Folks just gathered here in our kitchen to cook. Instead, they are still scattered around the world. That volcano in Iceland has wrecked havoc in many ways. Six of the people scheduled to be here tonight are still on the other side of the Atlantic. They called, of course. They explained, of course. And, we’ve rescheduled, of course.

If someone tells you they can’t make an event because of a volcano, what can you do? As excuses go, it’s both rare and pretty convincing. If you want proof, you could ask for a bucket of lava, but Suzen is very understanding.

Well, actually, we will do one thing. When this team finally shows up, we’re going to change their dessert. If you are late because of a volcano, then by God you are going to eat molten chocolate cake for dessert. With white chocolate lava oozing from the interior. No, this dish won’t damage the engines of jet planes. What it does to you might be something else. But if you only eat it once a week, how bad could the damage be?

Many clients for Suzen’s teambuilding program order this dessert. I never, never get tired of watching the white chocolate wind its way through cracks in the dark chocolate surface and come gracefully to rest on my spoon. There are many recipes for molten chocolate cake, but this is one I guarantee will have you wanting more.

Molten Chocolate Cake with White Chocolate Lava
Yield: serves 6Ingredients:

5½ ounces bittersweet chocolate, coarsely chopped
11 tablespoons unsalted butter
3 large eggs
3 large egg yolks
1/4 cup sugar plus 2 tablespoons
5 tablespoons all-purpose flour
2 ounces white chocolate cut into 6 chucks








1 Preheat oven to 400°F. Butter and flour 6 6-ounce ramekins.
2 Place 5½ ounces of the chocolate and the butter in the top of a double boiler, and melt them over simmering water. Using a mixer with a whisk attachment, beat the eggs, egg yolks and sugar together until pale and thick, about 8 minutes. Reduce speed and add flour. Add the chocolate mixture and continue beating until glossy, about another 5 minutes.
3 Divide half the mixture into the ramekins. Place a piece of the white chocolate into the middle of each ramekin with the rest of the batter.
4 Bake until just set around the edges, but the center still jiggles. About 12 minutes. Do not over cook. Cool just a few minutes and unmold each cake onto a plate.


Source: The Food Network