Chocolate Lava Pies
I felt a little guilty about this post. Especially the name. Do you want to know why? Read on.
I intended to make this pies on last Saturday. That day, after morning’s activity, the afternoon seemed to offer me a few hours of unscheduled time. So here I went ahead making the pie crust because it needed to chill for an hour. My hubby came home and he suddenly announced that we were going to see an Oktoberfest here in our hometown. We went there, but were dissapointed because there’s hardly anybody showed up at the festival. Since it’s put up in a park, my son decided he wanted to play for a while. Alright, he’s been asking about playing in the park before we went and since it wasn’t raining anymore, we decided it’s okay. Time flew, before we knew it, it’s time to go home and started dinner. My pie crust was still sitting in the fridge.
After dinner, I decided to tackle one more chore before doing the pie. I needed to grated several pounds of Cotija cheese for my son’s school festival the next day. Before I knew it, nighttime came, and it’s time to prepare for my son’s bed. The pie crust was still in the fridge.
I didn’t panicked. I figured I could do it real quick before I had to go to the school at 11 o’clock on Sunday. Sunday morning came, I was busy starting the pie right after breakfast ended. Before I realized it, it’s time for me to go to the school. I let the pie cooled on the rack and tried to not worry about them. Later in the afternoon I came home and wanted to take photograph of the pies. Once I cut the pie, I realized I didn’t read the instruction carefully. It said that to serve these warm so the chocolate will flow from the center. Ohhhh boy…..
So there…I had a chocolate filled pies instead of chocolate lava pie. I served these with coffee mascarpone and in no time all six of them were gone in two days! 
Taste wise, they’re as good as warm, but presentation wise, they’re cuter when warm.
Update (October 15, 2008): upon suggestion by Arfi, I’m sending this entry for the Sweet Pies event hosted by Ivy at Kopiaste. Thanks Arfi for reminding me to enter the event.
Chocolate Lava Pies
Makes 6 servings
1 recipe Tender Cream Cheese Pastry, divided and refrigerated
Filling
1/2 cup light corn syrup
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
2 ounces bittersweet chocolate, coarsely chopped
1/3 cup sugar
3 tablespoons cake flour, sifted
1/8 teaspon salt
1/2 teaspoon vanilla extract
2 large egg yolks
Garnish
Coffee Mascarpone
If you haven’t already, prepare the pastry and divide it in half. Refrigerate until firm enough to roll, 1 to 1 1/2 hours. Lightly butter a muffin pan with 6 standard-size cups. You can use a 12-cup pan, if necessary.
On a sheet of lightly floured waxed paper, roll one half of the pastry about 1/8 inch thick (as thick as you’d roll any pastry) with a floured rolling pin. Slide the dough, on the paper, onto a bking sheet and refrigerate for 7 to 10 minutes. Using a 4 1/2-inch diameter cutter of some sort or a 4 1/2-inch circle as a guide, cut out 3 pastry circles. Gently push each pastry into a muffin cup; the edge of the pastry will nearly reach the top edge of the cup. Repeat for the other half of the dough, lining a total of 6 cups. Place in the freezer for 15 minutes. Preheat the oven to 350 degree F.
Combine the corn syrup and butter in a medium-size saucepan over medium heat and slowly melt the butter. Turn off the heat and add the chocolate, tilting the pan so that the hot liquid runs over it. Set aside for 5 minutes, then wisk until smooth and well combined. Pour mixture into a medium-size bowl. Add the sugar, flour, and salt, and whisk to blend. Add the vanilla and egg yolks and whisk until evenly combined. Using a small scoop or ladle, divide the filling evenly among the chilled muffin cups.
Put the pan on the center oven rack and bake until the chocolate rises up to the top of the cups and bubbles slightly, about 25 minutes.
Transfer the pan to a wire rack and let the pies cool in the pan for 15 to 25 minutes. When they’ve reached the proper serving temperature, the edges will somewhat set, but the center will be soft and concave. Serve with a dollop of coffee mascarpone in the center of each pie.
Coffee Mascarpone
Sitr 1 tablespoon sugar and 1 tablespoon Kahluá or other coffe liqueur into the mascarpone. Stir well with a wooden spoon until combined. Don’t be concerned if you can still taste the grittiness of the sugar. As the cheese sits in the refrigerator prior to serving, the sugar will dissolved. Cover and refrigerate for 15 to 30 minutes or up to 2 days before serving.
Source: adapted from Pie by Ken Haedrich
Ih….ngiler deh!!
Trish
bikin sendiri dong!
Comment by patricia — October 7, 2008 @ 6:51 pm
pastinya gua doyan biar dingin ataupun panas hehehe…tapi the idea of coklat meleleh-leleh emang mana tahannnnn
samaaa Rit…efek melelehnya aja gak ada
kalo dimakan enam2nya pas anget bisa endut 
Comment by rita — October 8, 2008 @ 1:32 am
It still has chocolate – just a different texture and effect. ;p
yes, that’s the most important thing!
Comment by tigerfish — October 9, 2008 @ 3:07 am
I’m glad you posted them, because they look delicious and the photos are breathtaking, Liz!
oh, thanks Pat! hopefully the next time i make it again, i’ll do it right
Comment by Patricia Scarpin — October 9, 2008 @ 5:41 am
Liz, gw blom berhasil neh bikin lava atao molten. kurang meleleh itu coklatnya. resep coffee mascarpone-nya perlu dicoba.
lah…ini kan termasuk gagal Min hahahha….mungkin kalo dipanasin bentar meleleh kali ya? coffee mascarpone nya enak banget loh!
Comment by mindy — October 9, 2008 @ 9:54 am
I would gladly eat them warm or room temperature, runny or not. They look beautiful! You have a very lucky family!
ehem….maybe you meant “they have a lucky mom/wife!”
Comment by Andrea — October 9, 2008 @ 10:17 am
wow potonya cantik.. aku belom pernah nyoba deser ginian
lebih fokus ke main course biar lauk maksudnya hehe 
tp kl disuguhin ini jg ndak nulak kok
siapa yg nolak sih makan?
aku ya disuguhi makananmu mau juga Yin…
Comment by Ayin — October 9, 2008 @ 11:15 am
salam kenal ..Oregonnya dimana yah? I’nm in Beaverton
hi, salam kenal juga. saya tinggal di west linn. tetangga jauh tapi deket nih…:D
Comment by Yenny — October 9, 2008 @ 1:48 pm
what stunning pictures! i love the colors. and i have mascarpone on hand. yum!
nice to have mascarpone on hand, eh?
Comment by alexandra\\\\\\\'s kitchen — October 10, 2008 @ 4:22 pm
Since it is still finished in 2 days, I’m sure it still taste great!!
in my household, anything like this is not a keeper
Comment by Mrs Ergül — October 11, 2008 @ 8:18 pm
Is it ok if I have a few of these. They look super delicious
of course, you could have them all!
Comment by nina — October 12, 2008 @ 8:28 am
yummy yummy! kenapa ga kasih ini untuk entry sweet pies-nya Ivy of Kopiaste? lihat deh di IMBB. pas banget!
iya Fi, udah lama gak nyatronin IMBB…thanks ya!
Comment by arfi — October 12, 2008 @ 8:50 pm
Thank you very much Eliza for participating in the Sweet Pies Event. Your chocolate lava pies look fantastic.
Comment by Ivy — October 15, 2008 @ 10:23 pm