This was the dessert I made during New Year's Eve dinner at home. The only bane I have with this dessert is overcooking, which gives me a deliciously dense chocolate cake, but no molten centers. To make it failsafe, I freeze some of the batter in ice cube tray (same amount as the cakes I am about to make) and press it into the middle of the tart cups right before baking. Thank goodness I got my molten centers, and I am happy with it.
Oh, I also swapped half of the flour with cocoa powder, which somewhat gives me a Double Chocolate Molten Lava Cake. So decadently rich and chocolate-y, we ate it with oranges to take the edge off the richness. Any other fruits goes well with it too. On a hindsight, I should bake this again and eat with other fruits, because the photos look awkward.
I used this recipe.
The recipe is quite forgiving. Since I don't feel like reaching for the kitchen scale for one small dessert, I estimated the amount of butter and chocolate, and even swapped part of the flour with cocoa. The result is still a decent dessert. Even if it is over baked, the result is still a delicious chocolate cake.
Chocolate Molten Lava Cake
115 grams (5- 6 ounces) dark chocolate
115 grams (1/2 cup) butter
20 grams (1/4 cup) sugar
40 grams (1/2 cup) flour
Icing sugar for topping
Whipped or ice cream, fruits, optional
Baking Temperature: 180C/375F
Baking Time: 8-10 minutes
- Preheat oven to 200C/400F (375F/180C). Lightly grease four 4 tart cups.
- In a double boiler, melt chocolate and butter. Either that or combine both ingredients and put in microwave for one minute. Take out and stir until thoroughly mixed.
- In a small bowl, beat eggs and sugar until fluffy. Add some chocolate mixture to eggs to temper eggs. Carefully, stir egg mixture into chocolate mixture.
- Add flour and combine completely. Add batter to custard cups.
- Place on baking sheet and bake for 10 minutes.
- The centers should be soft but sides should be done.
- Invert cups on individual serving plates.
- Remove cups after 2 minutes.
- Using a sieve, sift icing sugar over the cake.
- Serve warm with whipped cream or ice cream