Molten lava cake… well ok, I have to be honest. I’m pretty bad with baking. Or better said inexperienced. So in order to bring you some delish and easy to make dessert recipes I’ve asked a very good friend of mine to enlighten my path towards mountains of sugar and rivers of chocolate.
I’m really amazed by how simple it is to make. Just preheat the oven to 375°F than in a small saucepan, over low heat, melt the chocolates and butter together. While you let it cool down take a mixing bowl and beat eggs and sugar with an electric mixer until the sugar dissolves forming a pale yellow colour with the consistency of light cream. All you have to do now is to mix together flour, cocoa powder, vanilla extract, and salt with the melted chocolate and butter. Good, almost done, just don’t forget to mix it thoroughly to incorporate air into the mixture. You want the texture of the dough to be as fluffy as possible.
Now, prepare your ramekins by applying a light coat of butter and a dust of coco powder so that the filling doesn’t stick. This time we used silicone cupcake molds, in this case it was even less prone to happening. Go on and fill the molds 3/4 with the mixture and set in the fridge until you bake. Whenever you’re ready just take the ramekins out and stick in the oven at 375°F for 10 to 15 minutes.
I suggest you check the oven and when you notice that the dough is hardened on the edges but still slightly soft in the interior you pull them out and let them rest for a couple of minutes. Then just dig into that creamy chocolate river enclosed in fluffy clouds of coco dough. It’s pretty simple even for me.
- 3/4 cups of butter
- 12 ounces chocolate
- 1/2 cups heavy cream or creme fraiche
- 3/4 cups sugar
- 2/3 cups flour
- 2 eggs
- Preheat oven to 375°F.
- Melt the bittersweet, semi-sweet chocolates, butter and creme fraiche stirring often to prevent burning. Than let it cool down.
- In a large mixing bowl, beat eggs and sugar with an electric hand mixer until you reach the "ribbon" stage.
- Add flour, cocoa powder, vanilla extract, salt and beat the batter for 2 minutes. Than add the melted chocolate mixture and beat another 5 minutes.
- Scoop the batter into the prepared ramekins, approximately 3/4 cup of batter in each ramekin and refrigerate.
- Place the ramekins on a baking sheet and bake maximum 15 minutes or until puffed and mostly dry around the edges but still soft to the touch.
- Try to get your heavy cream or creme fraiche with the highest fat content possible.
- It's critical to bake these cakes for the right amount of time. Otherwise, they'll either be way too "molten," or end up as brownies.