Strangely enough I’m at a loss for words to describe how heavenly this molten chocolate cake is. I mean, look at it. Just look.
Every time I order this dessert in restaurants, I’m in awe of how amazing it looks and tastes. So I would never imagine how simple it is to prepare it!
Therefore, without further ado, here is the procedure:
Preheat the oven to 200ºC (400ºF). Cut the dark chocolate in pieces.
Use the bain-marie method to melt the chocolate, taking care not to drop any water inside, otherwise the chocolate will be lumpy.
When it’s ready, turn off the fire but keep the pot in the warm water until you prepare the rest of the mix.
Prepare the butter (that is supposed to be in room temperature) and the sugar in a bowl.
Beat them until nice and soft.
Drop the eggs one by one, mixing after each one. Remember to use your spatula and scrape down the sides of your bowl. Add the vanilla and mix.
Add the flour and the salt and mix using the low setting of your mixer. You only need to mix until the flour is incorporated. Pour in the melted chocolate and continue mixing until you have a homogeneous smooth batter.
As I did for the cupcakes, also in this case I used my silicon forms to bake the cakes. But of course you can use muffin tins or oven-resistant porcelain cups. Distribute the chocolate batter in the containers, filling them up. Contrary to the cupcakes, these cakes will not rise a lot, so don’t worry about leaving much empty space.
Bake in the oven for 10min. It sounds short, you’ll be scared it is completely undone, but when I tried it it took exactly 10min! If the top looks ready and the rest is shaky then it is done! The whole essence of this dessert is the warm, liquid heart. The only way to mess this up is over-baking it.
Remove from the oven and let them stand in the tin/cups/forms another 10min.
Then put a plate on top and invert them.
Add some powdered sugar on top (optional), accompany with a scoop of ice cream (optional, but come on… how can you skip THAT?) and serve!
Obviously, this MUST be eaten warm. How else can you enjoy the lava experience?? So, dip your spoon in there and look at that..
If you don’t eat them all immediately you can store them in an air-tight container in the fridge. When you want to eat one, let it return to room temperature and then heat it in the microwave, using two 15sec heat intervals and 40-50% of the maximum power. I did that, and two days later the cake was still fine inside. I haven’t tried for longer.
Have a nice day!
Makes 6 cakes (as seen on Confections of a Foodie Bride)
250g dark chocolate
60g butter, room temp
⅓ cup white granulated sugar
1 tsp vanilla (I used the powder)
⅓ cup flour
¼ tsp salt
Preheat the oven to 200ºC (400ºF). Melt the chocolate in a bain-marie. Beat the butter with the sugar until fluffy, and add the eggs one by one. Add the vanilla.
Add the flour and the salt and mix gently. Pour in the melted chocolate and continue mixing until you have a homogeneous batter. Fill up your containers and bake for 10min. Take out of the oven and let them stand for another 10min. Use a plate to invert the cakes.