The texture of this dessert is somewhat between a fudgy chocolate cake and a brownie, with a crispy outer crust, but moist. If you like chocolate, I'm sure you'll enjoy it. I baked them a little longer than the stipulated time as I'd prefer the centre to be a bit more dense and not wobbly. They rose up beautifully in the oven but once removed, they deflated quite a bit :(( This dessert is yum and I had it on its own, warm but without the 'trimmings' of ice cream or cream. A word of caution though, one can't be 'greedy' and have it all to oneself as it is very rich and filling (at least to me) ......better to share it!
Recipe for Molten Chocolate Cake aka Chocolate Lava Cake (adapted from Joy of Baking with modifications)
- 113 gm unsalted butter, cut into cubes
- 170 gm bitter sweet chocolate
- 3 eggs, separated
- 45 gm sugar (reduced from 65 gm)
- 1 tsp vanilla
- a pinch of cream of tartar
- 1 Tbsp white sugar
- Some butter and sugar for greasing the ramekins
- Butter 4 ramekins and dust the sides with sugar. Place on a baking sheet, set aside.
- Melt the chocolate and butter over a pot of simmering water, stir well. Set aside.
- Beat egg yolks, sugar till thick, pale and fluffy.
- Add in vanilla and fold in the melted chocolate mixture.
- Whip up the egg whites till frothy. Add cream of tartar and beat till soft peaks form. Gradually add the 1 Tbsp sugar and whip just until stiff peaks form.
- With a spatula, fold the beaten egg whites into the chocolate mixture till just incorporated. Do Not Overmix or Batter will Deflate.
- Divide the batter between the prepared moulds.
- Bake in a preheated oven for 20 mins. @ 200 deg.C till the edges are set but the middle still looks wobbly and a little wet and cracks appear on the surface.
- Serve hot or warm on its own, with some vanilla ice cream or whipped cream.
- Yield : 4 servings
Note : The batter can be prepared several hours ahead of baking. Pour batter into respective moulds
The cakes will deflate once the oven is turned off and removed.