Individual molten lava cakes, heavenly rich and gooey, and so chocolaty. Spoil your senses with these little beauties, it’s time for a treat!
Chocolate! The world would be a sad place without it!I had in my mind for quite a while to make these individual molten lava cakes, but somehow never got to do it. And l am glad l did, they are simply beautiful. They are rich and chocolaty, but what makes them special is the oozing molten centre. They are like little volcanos that erupt, incredibly tasty ones.
Making the cakes can be a bit tricky, in the sense that some crucial observations have to be made, and I learnt it the hard way, by completely ruining the very first cakes. Luckily, there was enough batter for 6 cakes, so I had my second chance and I am now able to share my experience and provide detailed instructions on how to make these divine chocolate cakes. You live and learn!
Once you get how to make them, you actually realise it is so easy, just a piece of cake. And it does not take long at all. But, oven temperature and time in the oven are crucial. I would say that timing could be approximate, it might be different depending on the type of the oven, so do keep an eye on them. You do not want to bake them for too long, otherwise the centre won’t be gooey anymore.
However, they will still be absolutely delicious, so do not throw them away in case they have been in the oven for a bit longer. On the other hand, if they are removed from the oven too early, they will simply collapse when you try to turn them upside down.
Individual molten lava cakes with a rich, chocolaty gooey centre, a fantastic dessert that chocoholics will adore.
- 100 g dark chocolate ( 3/4 cups)
- 100 g butter plus 1 tbsp extra for greasing (1/2 cup)
- 2 tbsp cocoa powder
- 50 g plain flour (1/3 cups)
- 80 g icing sugar (2/3 cups)
- 1/2 tsp baking powder
- 2 eggs
- 1 egg yolk
Break the chocolate into small pieces and cut the butter into small cubes. Place them in a heatproof bowl and set them over a pan of boiling water to melt, then remove from the heat and allow the mixture to cool.
In a separate bowl, sift together the flour, icing sugar, cocoa powder and baking powder.
Mix the eggs and the egg yolk with an electric mixer for about 1 minute until foamy, then add the melted chocolate and butter and mix well.
Fold in the dry ingredients.
Butter 6 ramekins and dust well with cocoa powder, then turn them upside-down and tap to remove the excess cocoa powder.
Divide the mixture between the 6 ramekins. Be careful not to fill the ramekins, ideally you want them only about half to 3 quarters full, otherwise they will rise too much and overflow.
Bake in the preheated oven at 200 degrees C (390 Fahrenheit) for 10 minutes or until firm on the outside but gooey on the inside.
Carefully remove from the oven, then run a knife around to ease up the edges. The top will be firm, but the middle nice and gooey.
Place a small plate on top of the ramekin and quickly turn it onto a plate.
Sprinkle some icing sugar on top and decorate with raspberries and mint.
I am bringing this recipe to Fiesta Friday #106