Skip to main content

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.

Labels:

Comments

  1. ~~louise~~October 3, 2013 at 8:45 AM

    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. Sokehah cheahOctober 3, 2013 at 11:56 PM

      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. ~ Nee ~October 3, 2013 at 9:18 AM

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

    ReplyDelete
  3. MelOctober 3, 2013 at 11:03 AM

    Heavenly yummy!!! Anymore left to share it with me?

    ReplyDelete
  4. Yummy BakesOctober 3, 2013 at 11:51 AM

    I made this before - oooooo sinfully yummilicious!

    ReplyDelete
  5. ZoeOctober 3, 2013 at 12:22 PM

    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. Sokehah cheahOctober 3, 2013 at 11:58 PM

      Oh, now I remember you and your family are choco fans!

      Delete
  6. Medeja- CranberryJamOctober 3, 2013 at 12:24 PM

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

    ReplyDelete
  7. Lite Home BakeOctober 3, 2013 at 3:04 PM

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

    ReplyDelete
  8. Angie's RecipesOctober 3, 2013 at 5:34 PM

    A moist gooey lava cake! Simply divine, Cheah.

    ReplyDelete
  9. ann lowOctober 3, 2013 at 6:02 PM

    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. kitchen flavoursOctober 3, 2013 at 11:04 PM

    Share it with me! Looks so yummy! :)

    ReplyDelete
  11. victoria bakesOctober 4, 2013 at 12:58 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahOctober 5, 2013 at 12:11 PM

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

      Delete
  12. UnknownOctober 4, 2013 at 3:13 PM

    so chocolately cake.

    ReplyDelete
  13. PHOctober 6, 2013 at 6:53 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahOctober 6, 2013 at 11:37 PM

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

      Delete
  14. AliceOctober 17, 2013 at 1:55 PM

    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
  15. AnonymousNovember 9, 2013 at 1:04 PM

    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. Sokehah cheahNovember 9, 2013 at 1:18 PM

      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

Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes ~ 2013

For a change, I tried  using a premix to make these Snow skin mooncakes and for colour opted to go natural and use the Bunga Telang or Blue-pea flower.   Indeed the purple colour from the flowers was very distinct on its own but once mixed with the flour, I was rather disappointed. It turned out to be blue instead of purple.  Well, the consolation is that the colour is natural.   Taste wise, I would still prefer to make the Snow skin from scratch rather than use a premix. Recipe for Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes Ingredients 250 gm of QQ Snow mooncake premix (1 packet is 500 gm)  14 gm shortening Bunga Telang/Blue pea flower 220 ml water Pandan and Lotus mooncake paste 25 gm melon seeds, lightly toasted to be mixed into the paste Method ( as per instructions on the packet ) Wash the Bunga Telang and boil with 220 ml water, once boiled, discard the flowers and ...
44 comments
Read more

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Braised pork tendons with pork belly ~ 红烧猪筋

 Pork tendons are a great source of protein which is essential for muscle repair, tissue regeneration and overall bodily functions. High in collagen and glucosamine and chondroitin they help to support joint and skin health and muscle maintenance. Low in fat, rich in carbohydrates and trace elements, they have nutritional characteristics of high calcium, high protein and no cholesterol.  Tasteless by nature like sea cucumber, and being tough they need to be slow cooked like braising and simmering to make them tender and release their collagen like in stews to create a rich flavour. Braised pork tendons with pork belly  ~   红烧猪筋   Ingredients 240 gm rehydraed pork tendons (from 150 gm dried tendons) 450 gm pork belly 10 shitake mushrooms rehydrated 4 bulbs of garlic 10 slices of young ginger 5 bay leaves 4 star anise 2 cinnamon sticks 1 to 2 pcs of rock sugar (according to taste) 2 to 3 Tbsp Shaoxing wine 2 Tbsp oyster sauce 1 Tbsp light soy sauce 1/2 Tbsp d...
Post a Comment
Read more