Sweets and Cakes
Sinful and Decadent- Gourmet Molten Chocolate Mini Cakes- Cause You are worth it !!
This is a decadent, melt- in- the-mouth, gourmet chocolate dessert….once eaten never forgotten!!…….
The outer soft chocolate layer gives way to a molten, velvety, sinful chocolate center that will take your breath away!! Made as individual portions in ramekins. Can be served hot straight out of the oven with a dollop of ice-cream or served chilled the next day. Personally I prefer it cold.
Legend has it that this molten chocolate cake which is popularly known as the ‘chocolate lava cake’ was a result of a major culinary disaster. The chocolate sponge cake was pulled out of the oven way too early, resulting in its center being goooeyy and chocolatey, and the story goes on that as the chef didn’t have any time to rectify it, he served it as the “chocolate lava cake” (…I don’t blame him…… what a lovely treat!! )
This recipe is very versatile, depending on how runny you want the centers. You can accordingly alter the baking time… I like it with a molten oozing center — so i baked it for around 9 minutes, such that the top is cooked through, but the center is molten liquid. If you don’t like the liquid-center just cook it for a little longer, and you will have an incredibly moist chocolate cake. So, either way, its a win win situation!!
Ingredients Serves 4 people
6 oz or 180 gms Semi-Sweet Dark Baking Chocolate (or use your favorite 70% dark chocolate bar)
6 oz. or 180 gms of Butter (diced, room temperature)
3 Eggs
1/2 cup Granulated Sugar
1/3 cup Flour Butter for Ramekins
Method: Preheat oven to 350°F or 180C
1. Melt chocolate on low flame in a bain-marie (double boiler). When melted, take of flame.
2. Stir in the diced butter, until it melts.
3. In another bowl, beat eggs and sugar, until it starts to whiten.
4. Stir in melted chocolate and then the flour.
5. Butter 4 individual ramekins, and pour in chocolate batter.
6. Cook for about 9-10 minutes.
7. Tip ramekins upside down onto dessert plates and serve.
6 oz. or 180 gms of Butter (diced, room temperature)
3 Eggs
1/2 cup Granulated Sugar
1/3 cup Flour Butter for Ramekins
Method: Preheat oven to 350°F or 180C
1. Melt chocolate on low flame in a bain-marie (double boiler). When melted, take of flame.
2. Stir in the diced butter, until it melts.
3. In another bowl, beat eggs and sugar, until it starts to whiten.
4. Stir in melted chocolate and then the flour.
5. Butter 4 individual ramekins, and pour in chocolate batter.
6. Cook for about 9-10 minutes.
7. Tip ramekins upside down onto dessert plates and serve.
Tips: You can prepare your chocolate lave cake recipe ahead of time, and then bake 10 minutes before serving. In terms of buttering the ramekins: butter the bottoms first, and then butter the sides, wiping from the bottom up to the top. It helps the chocolate to rise even more.
Enjoy!!
Enjoy!!
