Saturday, 6 May 2017

Molten Chocolate Lava Cake





You can’t go wrong with recipes from Sallybakingaddiction. I have tried a lot of her recipes and most of them received ooohhhs, yummss and thumbs up.

Have you ever seen molten lava cakes that come with such hefty prices? But you caved in and bought them anyway. To tell you the truth, I did. I paid $30 for one before and after that I told myself, I will never resort to doing so again. Especially when I can make them to order in the comfort of my own home.

The technique in getting that lava flow is to underbake the cake. The flowy portion is basically cake that is not baked enough to fully solidify. Now you must be wondering… Omg it’s that simple. Actually yes it is. When people say making lava cakes is difficult, they are probably trying to fool you.



I would say it’s more about understanding your oven to know the exact time to take the cake out from your oven than difficulty. Once you get the timing right, just stick to that and all will be fine.

Molten Chocolate Lava Cake ( Makes 3 Ramekins of 2.5" each)- Adapted from Sally


Ingredients


85g semi sweet chocolate
57g unsalted butter
16g all purpose flour
30g icing/ confectioner sugar
Pinch of salt
1 large egg
1 large egg yolk

Steps


1) Preheat oven to 210 deg celcius

2) Spray each ramekin with non stick cooking spray and dust the base and up the sides with flour. This is to prevent the cake from sticking to the ramekin when you unmould them. ( Overturn the ramekin and tap off the excess flour.)

3) Place the chocolate and butter in a microwavable bowl and microwave in short pulses until melted. Stir to combine and set aside.

4) Whisk Flour, salt and icing sugar in another bowl.

5) Add egg yolks and egg and flour mixture into the choc butter mixture. Mix well to combine. Mixture will be sticky and thick

6) Pour equally into 3 of the prepared ramekins

7) Bake for 8-9 mins.

8) Let sit for 30s before unmoulding onto plate.

9) Serve immediately with a scoop of ice cream or your favourite fruits.


* If you do not intend to bake the cake immediately, you can refrigerate the batter. Just let the mixture come to Room temperature before baking.


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