Chocolate Lava Cake

Chocolate Lava Cake

Chocolate lava cake, also known as chocolate molten cake, is a classic dessert that remains popular on the dessert menu. Why? Because that moment when you cut open that warm cake body with your fork, the satisfaction of seeing chocolate slowly flow onto your plate is what makes you want more and more.

Recipe reference: Byron Talbott (YouTube)


Difficulty: Easy
Time: 40 min

Ingredients: (Serve five 4 oz ramekins)
1 cup semi-sweet or dark chocolate
3 eggs
4 oz butter (1 stick)
1/3 cup flour
1/4 cup sugar
1 pinch of salt

 

Direction:

      1. Preheat oven 400 degree. Coated inside of ramekins with butter and sugar (not include in the ingredient list). This step will help you take out of the cake more easily, and also give the cake a caramelize coat when baked.

       Coated inside of ramekins with butter

       Coated inside of ramekins with butter

Add sugar and swirl around the ramekin until sugar coated on the butter. Pour out excess sugar

Add sugar and swirl around the ramekin until sugar coated on the butter. Pour out excess sugar

      2.Cream butter and sugar until pale yellow and fluffy.

 
Cream butter and sugar until pale yellow and fluffy. Like this ^

Cream butter and sugar until pale yellow and fluffy. Like this ^

 

      3. Add one egg at a time. Make sure each time the egg and batter mix well before adding another. Note: if butter appears clogged during the mixing process, it is because egg temperature is colder than butter. It is fine because later during the working process, the temperature will raise and the ingredient will mix together regardless.

      4. Add flour little by little and mix well.

      5. In a microwave-safe bowl, melt the chocolate in microwave for 1 minutes, stopping and stirring at 30 seconds intervals, until chocolate is smooth and creamy.

      6. Slowly add chocolate in to the batter mixture and mix well.

      7. Use a big spoon to transfer batter into ramekins. Bake about 10 minutes. Serve immediately.

When serve: Use a spatula or small knife to separate the edge of the cake and the ramekin. Invert the ramekin onto a plate and tap the top lightly until the cake falls out. Sift some powder sugar for decoration.


What I love about this recipe is that extra crispiness resulted by coated sugar in the ramekins. Not only does this step allows us to take out the cake more easily, but it also added a special texture and caramel taste on the cake.

Chocolate lava cake can also make in many different flavors! Such as white chocolate, green tea, nutella...etc. What flavor would you like to see in the future? Leave a comment below and don't forget to share this recipe! 

 

Happy Cooking!

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