I happen to
like chocolate. No, not like it, more
like love it. So the following recipe
is for those who are like me and can’t get through weekends without a good
chocolate-y dessert.
Molten lava
cake. It was a something I was always intrigued by, but I haven’t tried it,
because… well, it’s whole point is to be a tad under baked, and I don’t like under
baked things. But today I gave in. I made my first ever lava cake.
If done
right, it has this lovely, brownie-like fudginess,
and the smell. Oh, the smell of cooking chocolate! You know what I’m talking
about, right?
The next
recipe is from Byron Talbott. In his recipe, he’s using two big ramekins, but I’ve
found that this dessert is insanely chocolate-y, so I was glad I had four
smaller ramekins. They’re more manageable portions, and even this way I had to
drink two mugs of milk while eating the cake. So next time I may add something
to cut through the richness of the chocolate, like some mint. I’ll be sure to
let you know about the developments.
Molten lava cake
by ByronTalbott
226 g of
dark chocolate (60-70% is about right)
3 eggs
113 g of
butter
1/3 cup all
purpose flour
1/3 cup
sugar
some more
sugar and butter for your ramekins
1. Preheat
your oven to 204°C or 400°F. Melt your chocolate over a bain-marie. Make sure
it’s properly melted and that it cools down a bit before adding it to the rest
of the ingredients.
2. Whisk together
your butter and sugar, until fluffy.
3. Add your
eggs, only one at a time. Incorporate them well, before adding the next.
4. Add your
flour to the mixture, in smaller quantities.
5. Add your
melted chocolate to the other ingredients.
6. Butter
and coat the inside of your ramekins with sugar. Then fill up your ramekins. I
filled them up to the top, but I have smaller ones, so you might not want to
follow my example with bigger moulds. If you have bigger ones, ½ of their
height will be okay, I think.
7. Bake
your cakes for 10-15 minutes in the oven. Take them out and wait for them to
cool down a bit before running a knife around the sides of the ramekins and
turning your cakes out. Eat them right away. If you wait until they’re perfectly
cool, their insides won’t be oozy. (At least they weren’t for me when I took
these photos.)
Enjoy!
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