This afternoon was no exception. After sewing all day long, I felt so tired and craving for sweet things. Brownies came to my mind at first, but, no, I want something lighter. Something that more mouth watering... something..... lava-ish. Ta..da!! Lava cake! Yes, please!! I've never baked lava cake. Furthermore, I never bake successful chocolate cake. But, oh, what can I say. Failure or not, chocolate is sweet and edible - hope so...
In 30 minutes,I found out that my Chocolate Lava Cakes are...... -take a deep breath- success!! So easy, simple, wow!
Now, let's make it together, shall we?
170 grams semi-sweet chocolate
100 grams white sugar
60 grams all purpose flour
115 grams butter
1 tsp vanilla extract
4 tsp cocoa powder
Icing sugar/powdered sugar as garnish
How to :
1. Preheat oven to 232 Celcius.
2. Boil water in saucepan and put a bowl of butter and chocolate on top, for double broiler. Stir until melted. Remove, let it cool at room temperature while we mix other.
3. In another bowl, mix the egg until fluffy using high speed (count to 15). You can use whisk or mixer. Want a little work out? Use whisk - tiring, but a little work is nice. Oops, don't let any sweat drop into the bowl! Yuck!
4. Add sugar and vanilla. Mix them in low speed, then add cocoa powder. For tue rest of this recipe, we'll use low speed. Not too long, just until they're mixed. We don't want any overmix, do we?
5. At this point, the chocolate should have cool. Pour it into the bowl while being mixed. Add flour little by little and mix them. I don't want to put then all in 1 step and send them flying, bursting like a magic trick. No, no, I need baking magic the oven, not powder, not outside the oven.
6. Last step! Pour them in a cup. Wether it's cupcake tin, muffin tin, or ramekin, anything as long as it heat resistant and covered with a thin layer of butter. I fill the cups 3/4 full to get them with nice round tops, and to prevent them from spiloing out over the top of the cups like a lava monster (oh, save it for halloween-noted). Bake them for 8 minutes. Yes, only 8 minutes! This way, we'll get pretty, crazy runny chocolate in the center when we slit the cakes. Looks like they're competing to run into our mouth!
Funny is, I just knew that if we put them in room for hours, the middle top will drop a little, giving them a mortar-shape-liked. First, I doubted the center still melted and runny after hours. Guess what, they still run, baby! Straight to the mouth! 5 hours and still lava-ish. See the picture above? I took it after 5 hours. Amazing, isn't it?
Not bad for beginners, huh?
I couldn't make a neat looks on the tray, tho. But, believe me, the taste is so yummy! They're soft, tender, moist, sexy.... Like a Lady.... Mouth watering, tempting, so sinful!
Bake Like a Pro - Molten Chocolate Lava Cake
Food Wishes - Molten Chocolate Love