Chocolate Lava Cake

Chocolate Lava Cake

First of all, I must thanks Suyin(one of my blogger's pal) who generously shared her "Secret Recipe"(click link for more details) for this chocolate cupcake batter. The ingredients are very straight forward and the method is so easy that even my son can do some help up. This is a very wonderful after dinner dessert that suits those chocolate lover like us.

The aroma of the cake is so wonderful as it fills up the whole kitchen while baking. But the actual excitement begins when you see those melted chocolate floating out from the middle of these little sweetie. For my case, I used "Dark Chocolate" for the filling as to compromise the sweetness of the cake so that it will taste a bit sweet and bitter. Or you can use "White Chocolate" for a better colour effect.

Ingredients: (make 4 - 5 medium muffins size)
60g Butter
60g Dark Chocolate(Cadbury Old Gold)
1 Large Egg or 1 1/2 Medium Size Egg
25g Caster Sugar
25g Plain Flour
1 Tablespoon Cocoa Powder
50g Of Extra Chocolate Pieces, abit soften

Methods:
1. Preheat oven to 200 degree, line the muffin tray with paper cups.
2. Melt the chocolate and butter together in a microwave safe bowl for about 30 sec high, stir and another 20 sec high and stir till well combine.(this steps will depend on the wattage of your microwave, the timing might be more or less)
3. Sift the plain flour and cocoa powder together in a bowl and set aside.
4. Beat egg and sugar in a separate bowl till pale and fluffy.
5. Stir in the chocolate mixture till combine, then fold in the sifted flour mixtures.
6. Stir mixture till well combine, but becareful not to over stir it.
7. Spoon mixture to prepared muffin tin about slight more than 1/2 fill, then stuffed 1 1/2 pieces of the Chocolate into the centre as fillings.
8. Bake in the preheat oven for 15 - 20 minutes, the cake will look puffed up and set on the surface, but the center should still be moist.

Notes:
I used TOBLERONE(Dark Chocolate with Honey & Almond Nougat) for the filling, you can used any type of chocolate that you prefer.
You had to eat this while still hot or warm or else the chocolate filling inside will dried up instead.

 

http://ellenaguan.blogspot.sg/2006/07/chocolate-lava-cake.html

 

 

Chocolate Lava Cake

Ingredients
(makes three 6-oz ramekin cakes)
- 100g dark chocolate (example, Cadbury Old Gold 70% cocoa), cut to small cubes
- 100g unsalted butter, cut to small cubes
- 2 eggs
- 50g caster sugar
- 20g self-raising flour
To decorate (optional)
- icing sugar and small sieve
- berries
- vanilla ice cream
Additional tools needed
- spatula
- electric whisk (hand-held)
- oven safe ramekins (6-8 oz)
 

Directions
1. Melt dark chocolate and butter using either the microwave (see cooking note 3), a hot water bath or a double boiler (note: do not use direct stove heat or the ingredients will burn).
2. In a large bowl, use an electric whisk (you can whisk by hand too but it’s more tedious) 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 10 minutes. Mine took exactly 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.

Cooking Notes
1. The origins of this dessert is French though a US chef claimed to have discovered it in his New York kitchen when he under-baked the dessert (source: wiki).
2. If you are preparing the batter in advance, do not keep it in the fridge as the mixture will hardened and the time for baking it will be quite different. Prepare just a few hours in advance and keep at room temperature.
3. Check out my detailed step-by-step tutorials for melting chocolate and butter using a microwave oven:
- How to Melt Chocolate Using a Microwave Oven
- How to Melt Butter Using a Microwave Oven


http://www.noobcook.com/chocolate-lava-cake/