Molten Chocolate Cakes

Name: Molten Chocolate Cakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1/2 cup dark chocolate chips or melts/ semi sweet chocolate chips ((Note 1)); 4 tbsp cream (, heavy/thickened); 1 cup dark chocolate chips or melts/ semi sweet chocolate chips ((Note 1)); 100 g / 7 tbsp unsalted butter (, cut into 1cm / ½" cubes); 2 eggs (, at room temperature); 2 egg yolks (, at room temperature (Note 2)); 1/2 cup caster/superfine sugar ((sub ordinary white sugar)); 2 tbsp flour (, plain / all purpose); Ice-cream or cream ((highly recommended!)); Cocoa or icing sugar / powdered sugar (, for dusting); Strawberries (, raspberries or edible flowers, optional decoration)

Recipe video above. The one thing that sets these Lava Cakes apart from the rest? The molten centre isn't just raw cake batter, it's melted chocolate. No more stress about overcooking the molten centre - because chocolate will always ooze. And chocolate trumps raw cake batter in the tex...

⏱️ 30 menit 🔪 Persiapan: 10 menit 🔥 Masak: 20 menit 📊 Sedang 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: RecipeTin Eats

Bahan-bahan

4 porsi

1/2 cup dark chocolate chips or melts/ semi sweet chocolate chips ((Note 1))
4 tbsp cream (, heavy/thickened)
1 cup dark chocolate chips or melts/ semi sweet chocolate chips ((Note 1))
100 g / 7 tbsp unsalted butter (, cut into 1cm / ½" cubes)
2 eggs (, at room temperature)
2 egg yolks (, at room temperature (Note 2))
1/2 cup caster/superfine sugar ((sub ordinary white sugar))
2 tbsp flour (, plain / all purpose)
Ice-cream or cream ((highly recommended!))
Cocoa or icing sugar / powdered sugar (, for dusting)
Strawberries (, raspberries or edible flowers, optional decoration)

Langkah-langkah

Place chocolate and cream in a microwave-proof bowl. Microwave on high for three 20-second bursts, stirring in between, until chocolate is melted and smooth.
Let cool on the counter for 10 minutes, then refrigerate for 3 hours or until firm enough to scoop into balls. (Note 3)
Preheat oven to 200°C / 390°F (180°C fan).
Grease & dust moulds: Grease 4 x 170ml / 5.75oz dariole or pudding moulds with butter then dust insides with cocoa powder, tapping out excess. (Note 4)
Melt chocolate and butter: Place chocolate and butter in a bowl. Microwave in 30 second bursts, stirring in between. Stir well until smooth, then leave to cool for 5 minutes.
Whisk eggs and sugar: In a separate bowl, whisk together the eggs, egg yolks and sugar.
Combine with chocolate: Add the melted chocolate into the eggs, and mix until combined.
Fold through flour: Add flour and fold through until just combined. Do not over-mix.
Fill moulds: Pour or scoop the batter into prepared moulds until it reaches ⅓ of the way up.
Drop in ganache: Place one generously-heaped teaspoon of ganache into middle of batter. Top with more batter until it reaches 1.5cm / ⅗" from the top rim. Repeat for remaining moulds.
Bake 20 minutes: Place the moulds on an oven tray and bake for 20 minutes, or until the pudding tops spring back when gently touched.
Turn out: Stand for 2 minutes, then turn onto plate. Tap base then gently remove each mould.
Serve with ice-cream or cream, dusted with cocoa powder. Decorate with strawberries!