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
  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
  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

White Bihoon/Rice vermicelli ~ 白米粉

I was introduced to White Bihoon on my recent trip to Singapore and must admit that I have never heard of this before.  Back here, we have Hokkien fried bihoon which is brownish in colour or Cantonese braised bihoon which is bihoon deep fried and coated with an eggy sauce of meat, seafood and vegetables.  I was curious and I had my first taste of this popular White Bihoon at Jewel, Changi airport.  It's white, because no light or dark soya sauce was added to the bihoon, hence it's white.  It does tastes good with a light squeeze of calamansi. So, today I'm trying to replicate this dish and here's my version of White Bihoon.  Enjoy!



White Bihoon/Rice vermicelli  ~    白米粉
Ingredients
100 gm bihoon (for 2 servings)2 eggs beaten100 gm prawns100 gm chicken leg, deboned and sliced6 cups or more chicken stock1 tsp chicken granules1.1/2 tsp cornstarch + water to thickenVegetable of your choiceSalt, pepper and sugar to season the chicken and prawnsCalamansi, sliced (optional)Salt…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Lemon Muffins ~ 柠檬玛芬

What can be most satisfying on a Monday morning when there are warm muffins being served on the breakfast table?  They are quick and easy to whip up as only light mixing is required.  These muffins are full of lemony flavour and fragrance, a big boost for your Monday blues!





Lemon Muffins  ~   柠檬玛芬
Ingredients
250 gm plain flour150 gm caster sugar1 'L' egg1.1/2 Tbsp lemon zest3 tsp baking powdera pinch of salt3/4 cup milk1/3 cup oilMore lemon zest to sprinkleMethod Sift flour, baking powder, salt into a mixing bowl, mix in the sugar and lemon zest.  Whisk till well combined.In another bowl, whisk the egg, add in the milk, followed by the oil and whisk till well incorporated.Add the wet ingredients into the dry ingredients, mix till just to dampen the flour.  Do not overmix.  Batter should be lumpy.Using an icecream scoop, scoop the batter into a lined muffin pan, 2/3 full.Bake in a preheated oven @ 180 deg.C, for 20 to 25 mins. till golden brown.  Test with a skewer till it comes …