Monday, January 28, 2013
Hi people! ♥
Please do agree with me that chocolate is the best created edible thing in the world! I am oh-so-in-love with this little thing, every dessert with chocolate is just adorably perfect. ♥ So yes, ever since I tried Chocolate Lava Cake in some restaurants and experienced the heaven sensation, of course I won't miss a chance and I decided to bake one. And you should too. ;)
Overall, it is pretty easy to do, you just simply mix everything together. The crucial things here are the baking duration and temperature. Each oven will need different baking time, I even have to bake it several times to get the right texture.
This one is the first batch :
The surface texture is just perfect, but the inside part is not 'melt' enough.
So I baked another batch for 12 minutes:
You can see the melting chocolate on the surface, but the inside is just perfect!
Actually both are extremely delicious, but I'll just stick to the second one to get more melting chocolate. xD
And here's the recipe. :D
Ingredients
- 100g dark chocolate, cut to small cubes
- 100g unsalted butter, cut to small cube
- 2 eggs
- 50g caster sugar
- 20g self-raising flour
Additional tools needed
- spatula
- electric whisk
- oven safe ramekins (6-8 oz)
Directions
1. Melt dark chocolate and butter using either the microwave or a hot water bath.
2. In a large bowl, use an electric whisk to beat the eggs and sugar till the mixture turns pale and frothy. This will take a few minutes.
3. Pour melted chocolate/butter you prepared in step 1, into the egg mixture prepared in step 2. Stir in the flour. Use a spatula to mix everything evenly.
4. Grease your ramekins with some melted butter (so that the cake will come off cleanly when it is baked). Fill the ramekin almost 3/4 full with the chocolate mixture and bake in a preheated oven of 180C (356F) for about 12 minutes (the recipe calls for 10-11 minutes). The cake is deliberately slightly undercooked so as to achieve its ideal consistency which is runny in the middle (hence the name fondant/molten/chocolate lava) but if you over-bake it, you will get a super moist chocolate cake which is yummy too.
5. When it is baked, remove ramekin from oven and let cool for 1-2 minutes. Use a spoon to gently loosen the edges. Carefully invert the cake onto serving plate.
6. Serving suggestion: Use a sieve to dust icing sugar over the cake. Serve a scoop of vanilla ice cream and some berries at the side.
Adapted from nookbook.com
Happy experimenting! :D
This one is the first batch :
The surface texture is just perfect, but the inside part is not 'melt' enough.
So I baked another batch for 12 minutes:
You can see the melting chocolate on the surface, but the inside is just perfect!
Actually both are extremely delicious, but I'll just stick to the second one to get more melting chocolate. xD
And here's the recipe. :D
Ingredients
- 100g dark chocolate, cut to small cubes
- 100g unsalted butter, cut to small cube
- 2 eggs
- 50g caster sugar
- 20g self-raising flour
Additional tools needed
- spatula
- electric whisk
- oven safe ramekins (6-8 oz)
Directions
1. Melt dark chocolate and butter using either the microwave or a hot water bath.
2. In a large bowl, use an electric whisk to beat the eggs and sugar till the mixture turns pale and frothy. This will take a few minutes.
3. Pour melted chocolate/butter you prepared in step 1, into the egg mixture prepared in step 2. Stir in the flour. Use a spatula to mix everything evenly.
4. Grease your ramekins with some melted butter (so that the cake will come off cleanly when it is baked). Fill the ramekin almost 3/4 full with the chocolate mixture and bake in a preheated oven of 180C (356F) for about 12 minutes (the recipe calls for 10-11 minutes). The cake is deliberately slightly undercooked so as to achieve its ideal consistency which is runny in the middle (hence the name fondant/molten/chocolate lava) but if you over-bake it, you will get a super moist chocolate cake which is yummy too.
5. When it is baked, remove ramekin from oven and let cool for 1-2 minutes. Use a spoon to gently loosen the edges. Carefully invert the cake onto serving plate.
6. Serving suggestion: Use a sieve to dust icing sugar over the cake. Serve a scoop of vanilla ice cream and some berries at the side.
Adapted from nookbook.com
Happy experimenting! :D
With love,
Julia ♥
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