Skip to main content
logo
Food Advertising by

Chocolate Lava Cake


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)

    Ingredients
    • 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
    Method
    1. Butter 4 ramekins and dust the sides with sugar.  Place on a baking sheet, set aside.
    2. Melt the chocolate and butter over a pot of simmering water, stir well.  Set aside.
    3. Beat egg yolks, sugar till thick, pale and fluffy.
    4. Add in vanilla and fold in the melted chocolate mixture.
    5. 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.
    6. With a spatula, fold the beaten egg whites into the chocolate mixture till just incorporated.  Do Not Overmix or Batter will Deflate.
    7. Divide the batter between the prepared moulds.
    8. 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.
    9. Serve hot or warm on its own, with some vanilla ice cream or whipped cream.
    10. Yield : 4 servings
    Note :   The batter can be prepared several hours ahead of baking.  Pour batter into respective moulds
                cover with plastic wrap and keep refrigerated until you are ready to bake them.
                The cakes will deflate once the oven is turned off and removed.

Comments

  1. Hi Cheah!

    If you only knew how much I would love to bake this Chocolate Lava Cake. I'm so afraid I would eat the entire thing myself because Marion isn't as fond of chocolate as I am which means there would be too many leftovers for this tummy:)

    Thank you so much for sharing, Cheah... I'm just going to save this in case:)

    P.S. It's my Blogoversary and I'm having a pasta party at my blog. I hope you can join us. Louise

    ReplyDelete
    Replies
    1. You're welcome, Louise. Yes, this choco dessert can be addictive. I'll see whether I can join your pasta party, not quite sure. Thanks for the invite.

      Delete
  2. Hi Sokehah Cheah , love chocolate I know it's delicious , pinned it , thanks for sharing :).

    ReplyDelete
  3. Heavenly yummy!!! Anymore left to share it with me?

    ReplyDelete
  4. I made this before - oooooo sinfully yummilicious!

    ReplyDelete
    Replies
    1. Ya, you've said it, sinfully delicious!

      Delete
  5. Hi Cheah,

    There is no way that I'm sharing this delicious cake... It will be mine mine mine mine mine!!! - LOL!

    Zoe

    ReplyDelete
    Replies
    1. Oh, now I remember you and your family are choco fans!

      Delete
  6. Mm..looks so good and tempting! I guess I would finish all 4 :D

    ReplyDelete
  7. Love chocolate desserts and yours look delicious! How about sharing some 'richness' with me ;-)

    ReplyDelete
    Replies
    1. Do help yourself..... the more the merrier!

      Delete
  8. A moist gooey lava cake! Simply divine, Cheah.

    ReplyDelete
  9. Cheah, I love lava cake and wanted to make this long time ago. Will bookmark your recipe and try it when I'm free. Thanks for sharing :)

    ReplyDelete
  10. Share it with me! Looks so yummy! :)

    ReplyDelete
  11. i never bake these for some reasons... maybe i should grab some off ya....

    ReplyDelete
    Replies
    1. Yes, this can be addictive and some people are limits off where chocolate is concerned!

      Delete
  12. Cheah, I must try this! I love any kind of choc cake but never tried choc lava cake.

    ReplyDelete
    Replies
    1. If you're a choco fan, you'll fall in love with this dessert!

      Delete
  13. I've been wanting to bake choco lava cake, but haven't done so til now
    looking at yours make me drooling, looks oh so yummy!

    ReplyDelete
  14. HI Cheah, can the batter be prepared a day ahead of baking? Can it be refrigerated overnight until the next day ? Thank you ~

    ReplyDelete
    Replies
    1. Hi, I'm not so sure about leaving it overnight, a couple of hours will be fine, say you prepare it in the morning and only bake it for dessert at dinner.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Almond Butter Cake ~ 杏仁牛油蛋糕

This is a delicious, moist, old-fashioned butter cake full of almondy flavour.  It looks pretty with the almond flaky top, certainly a crowd pleaser.   This cake is best consumed on the day it's freshly baked because of the crunchy nutty top but leftovers can still be kept chilled and reheated before serving.








Almond Butter Cake ~ 杏仁牛油蛋糕   (adapted from 'here')

Ingredients

250 gm butter100 gm caster sugar4 eggs150 gm self-raising flour75 gm plain flour90 gm almond mealAlmond flakes to garnishMethod Sift self-raising flour and plain flour together.  Set aside.Beat butter and sugar till light and creamy.Add eggs one at a time, mix well.Add in the flour, mix well, followed by the almond meal.   Mix till  just combined.Scoop batter into a lined 9 x 5 inch loaf pan.Sprinkle almond flakes on top.Bake @ 170 deg.C for  40 to 45 mins.  Test with a skewer till it comes out clean.Let cool in pan for about 15 mins. before unmoulding and letting it cool completely on a wire rack.





Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Pandan Angku Kuih ~ 班兰叶龟糕

I've never thought of making Angku Kuih or Red Tortoise Cake simply because it's so readily available in my daily market place.  But there have been so many posts of this traditional kuih by my fellow food bloggers and  they look so cute and beautiful that I just cannot resist the temptation of not trying my hands at it.

I must admit that making this kuih can be rather tedious and the amount of work can really make your head spin.  But if you prepare the mung bean filling a day ahead, then it does help to lighten your work quite a fair bit.  For all the  effort, these Pandan Angku Kuih came out beautifully.  To see how the kuih will be like the next day, I kept some in a container at room temperature.  To my surprise the skin of the kuih stayed soft till late the next day.  I didn't have to steam them again.  All I can say is that my efforts paid off handsomely and I'm so pleased.  Now, I've no qualms  experimenting this Angku Kuih with different flavours :)














Recip…