YOUR RECIPE FOR CONVECTION COOKING!

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When the Apricot and Pistachio tart is baked in the Convection Bake mode the crust bakes through perfectly and the fruit caramelizes while remaining juicy and delicious

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This Chocolate Caramel Apple pie is my go to apple pie recipe. The combination of the caramel sauce and streusel topping is fabulous, and baking the pie in Convection gives texture to the apples.

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Chocolate Lava Cake

Convection Mode

I'm excited to help you create a delicious lava cake dessert perfect for your convection oven. Since a convection oven cooks from the edge to the center and with even heat distribution, your cake will come out with a perfectly cooked crust and molten chocolatey inside every time. This recipe is made to be baked in a convection oven. Follow these simple steps for a mouth-watering dessert that's sure to impress your guests.

The baking time is 7 minutes when cooked in an 8-ounce ramekin. Also, be sure to use chopped chocolate bars rather than chocolate chips. Avoid using chips because they contain stabilizers that inhibit melting and will negatively affect the texture of your dessert.

INGREDIENTS

You'll need two 8oz or 6 oz ramekins or one 10-ounce ramekin.

3 ounces bittersweet chocolate, 70 to 74 percent cacao

3 tablespoons unsalted butter, cut into cubes, plus more for the ramekin

3 tablespoons granulated sugar, plus more for the ramekin

1large egg

1large egg yolk

1⁄2teaspoon vanilla extract

1⁄8teaspoon kosher salt

2 tablespoons all-purpose flour

Confectioners' sugar, to serve (optional)

Recipe ingredients for the Chocolate Lava Cake baked in the convection mode. — Recipe ingredients

PREPARATION

Heat the oven to 430 degrees in the Convection Mode and butter the ramekins. Dust the buttered ramekins with granulated sugar.

Combine the chocolate and three tablespoons of butter in a heat-safe bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove from the heat and set aside to cool.

Combine the three tablespoons of sugar, egg, egg yolk, vanilla, and salt in a medium bowl. Beat with an electric mixer until the mixture is thick, foamy, pale, and smooth for about 7 minutes. Whisk in the sifted flour until smooth.

Add the chocolate to the egg mixture using a spatula and fold gently until combined.

Pour the mixture into the 8-ounce ramekins. Bake for 6 minutes. If you use 10-ounce ramekins, bake for about 9-10 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed.

You can leave the Lava Cake in the ramekin or carefully unmold. Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners' sugar, and serve with ice cream or whipped cream.