Mud Slide

By Chef Chuck O’Brien
Gaylord Opryland Resort & Convention Center, Nashville, TN
(Yield approx 30 cakes)

Lava Cake
3 pounds semi-sweet chocolate
3 pounds butter
24 each – egg yolks
1.5 pounds sugar
12 ounces sifted all purpose flour

Filling
1 pound semi-sweet chocolate
8 ounces cream
8 ounces water
4 ounces cocoa powder

Chocolate Kahlua Sauce
8 ounces semi-sweet chocolate
8 ounces heavy cream
1/2 cup Kahlua

For The Lava Cake
Melt chocolate and butter together in a double boiler set up, put aside.
Whip egg yolks and sugar together, combine chocolate mix with egg/sugar mix.
Fold in flour. mix well until smooth. put in a piping bag.

For The Filling
Boil cream, water and cocoa powder, turn off the heat, and add the chocolate-set aside, let cool.

For The Chocolate Kahlua Sauce
Heat the cream to a boil.
Remove from the heat and add the chocolate
Stir the mixture until it is smooth.
In a separate sauce pan heat up Kahlua and burn off the alcohol.
Then stir Kahlua reduction into chocolate sauce.

Lava Cake Baking
Butter and sugar coat 30- 3 ounce ramekins.
Pipe cake mix ½ way up ramekin
Place a teaspoon size ball of filling and place in the middle of the cake mix in the ramekin.
Fill the rest of the ramekin with cake mix covering over the filling.
Bake at 350 degrees for 15 to 20 minutes.

Mud Slide Assembly
(I highly recommend you serve this in a short wide-mouth cocktail glass, like a stemless martini glass.)
Place a teaspoon of chocolate/Kahlua sauce in the bottom of the glass.
Then microwave your lava cake for 30 seconds (so it is served hot) and place in bottom of glass.
Put approximately 2 more teaspoons of the chocolate/Kahlua sauce over the cake.
Then put 2 scoops of Irish cream ice cream over the cake (recommend Häagen Dazs).
Garnish the top with your favorite whipped cream and chocolate shavings.