I've never made chocolate lava cake, but I know you guys have mentioned it quite a bit. The two main threads (having different recipes) about it are THIS and THIS.
One thing I have noticed is that there seem to be two types of lava cake. First, there is the type where one freezes chunks of ganache and inserts them into a regular cake bater just before baking. Second, there is the type where the recipe uses very little flour, and one cooks the cakes only until the outside is done, but the inside is still molten.
For those of you who have made these before, I have two questions:
One thing I have noticed is that there seem to be two types of lava cake. First, there is the type where one freezes chunks of ganache and inserts them into a regular cake bater just before baking. Second, there is the type where the recipe uses very little flour, and one cooks the cakes only until the outside is done, but the inside is still molten.
For those of you who have made these before, I have two questions:
- In your experience and opinion, which of the methods produces a better cake, including presentation, taste, and the effect of the oozing, melted chocolate?
- How far ahead of time may these be made? I have seen some recipes that say they may be refrigerated for up to seven days before baking, but I'm wondering if they can be made further ahead of time and frozen.
If blueberry muffins have blueberries in them, what do vegan muffins have?