When chocolate melts...
The very first thing that I tried was the absolutely sinful chocolate molten lava cake that my husband loves! We used to visit Chilli's Restaurant often for this dessert and I always wondered if the chef infused all the chocolatey gooeyness with a syringe after baking the cake! Apparently, its only about the bake time for this one to get all the gooey goodness inside.
This one is calorie rich, but I like it that u can make individual portions and so you don't have to feel guilty about eating a lil bit of it everyday! You can now decide which day you want to sin :P Moreover a little chocolate always brightens up the mood...
RECIPE
Serving size -
Makes 2 individual cakes
INGREDIENTS -
Chocolate - Semi-sweet/dark baking chocolate - 2 squares
Butter - 1/2 stick unsalted (or 1/4 cup)
Eggs - 1 whole egg + 1 egg yolk only
Sugar - Powdered- 1/2 cup
Flour - 3 tablespoons
Optional - Whipped cream/Ice-cream (for serving on the side)
EQUIPMENTS -
1. Oven safe cups - to bake the cake in
I got the Anchor Hocking Clear custard cups with lids. What I love about them is they are oven/microwave/freezer/dishwasher-safe and I can use them for various other purposes, like serving desserts, storing leftover chutneys in fridge or to carry some yogurt as my mid-day snack at work. Well, you can also bake the molten cake in ramekins if you have any.
2. A glass/stainless steel bowl - to mix everything.
You will be melting your chocolate in this bowl in a double boiler, so don't think plastic ones would be a good choice.
3. A cookie sheet - to place the cups on inside the oven. I don't think the small cups will balance well on the wire racks inside the oven, so if you don't have a cookie sheet, maybe you can try a 3-4 layered aluminum foil sheet?
4. A whisk/egg beater. If you don't have one, just a plain old big spoon will do too.
PROCEDURE -
1. Prep your equipment. Grease the custard bowls with cooking oil spray/butter.
2. At some point, start your preheating of the oven to 425F.
2. Melt butter and chocolate - Melt them in a bowl over a double boiler (just place bowl over a saucepan of boiling water). You can also do this in a microwave. Don't overheat it!
3. Add Sugar - Take it off the boiler, add in the Sugar and mix well.
4. Add eggs - Next part is adding the Eggs. You can break them into the bowl and mix or do that in a separate bowl and beat it first and then add it in. I like doing the latter just coz I feel they mix better this way (at this point, feel free to add in orange/lemon zest if you like some fresh flavor in chocolate).
5. Add flour - Finally add the flour in, don't beat the heck out of the mixture now...I think almost everyone will tell you to mix 'gently' after the flour has been added :-)
6. Pour the mixture into the 2 cups equally (fill only about 1/2-3/4 of the cup).
7. Place the cups in the oven (if the oven is preheated by now)
8. Bake for 13-15 mins.
9. Let it cool for a bit and then hold a plate over the cup and invert it. It should slide out pretty easily. You can dust some powdered sugar on top and also serve with whipped cream/ice-cream if you like.
10. Most important thing - eat it when its warm. Tell me if you don't close your eyes for atleast one of the bites of this warm melting chocolate cake!
I think for molten cake, the timing makes all the difference. If you bake it for too long, there wont be any molten part in your cake! And for too less, obviously undercooked, unstable lava is what you will get (if you can ever get it out of the custard cups in one piece)! I experienced both :) - 17 mins in first case and 13 mins in second. I am planning to try it again and hopefully will get it right this time, hopefully with exact 15 mins.
I guess another way of knowing is to use your fingers and see if the edges of the cake are firm and the middle portion is still soft. It should feel like a soft membrane sitting on top of something liquid. So a light touch will do.
Enjoy!
The very first thing that I tried was the absolutely sinful chocolate molten lava cake that my husband loves! We used to visit Chilli's Restaurant often for this dessert and I always wondered if the chef infused all the chocolatey gooeyness with a syringe after baking the cake! Apparently, its only about the bake time for this one to get all the gooey goodness inside.
This one is calorie rich, but I like it that u can make individual portions and so you don't have to feel guilty about eating a lil bit of it everyday! You can now decide which day you want to sin :P Moreover a little chocolate always brightens up the mood...
RECIPE
Serving size -
Makes 2 individual cakes
INGREDIENTS -
Chocolate - Semi-sweet/dark baking chocolate - 2 squares
Butter - 1/2 stick unsalted (or 1/4 cup)
Eggs - 1 whole egg + 1 egg yolk only
Sugar - Powdered- 1/2 cup
Flour - 3 tablespoons
Optional - Whipped cream/Ice-cream (for serving on the side)
EQUIPMENTS -
1. Oven safe cups - to bake the cake in
I got the Anchor Hocking Clear custard cups with lids. What I love about them is they are oven/microwave/freezer/dishwasher-safe and I can use them for various other purposes, like serving desserts, storing leftover chutneys in fridge or to carry some yogurt as my mid-day snack at work. Well, you can also bake the molten cake in ramekins if you have any.
2. A glass/stainless steel bowl - to mix everything.
You will be melting your chocolate in this bowl in a double boiler, so don't think plastic ones would be a good choice.
3. A cookie sheet - to place the cups on inside the oven. I don't think the small cups will balance well on the wire racks inside the oven, so if you don't have a cookie sheet, maybe you can try a 3-4 layered aluminum foil sheet?
4. A whisk/egg beater. If you don't have one, just a plain old big spoon will do too.
PROCEDURE -
1. Prep your equipment. Grease the custard bowls with cooking oil spray/butter.
2. At some point, start your preheating of the oven to 425F.
2. Melt butter and chocolate - Melt them in a bowl over a double boiler (just place bowl over a saucepan of boiling water). You can also do this in a microwave. Don't overheat it!
3. Add Sugar - Take it off the boiler, add in the Sugar and mix well.
4. Add eggs - Next part is adding the Eggs. You can break them into the bowl and mix or do that in a separate bowl and beat it first and then add it in. I like doing the latter just coz I feel they mix better this way (at this point, feel free to add in orange/lemon zest if you like some fresh flavor in chocolate).
5. Add flour - Finally add the flour in, don't beat the heck out of the mixture now...I think almost everyone will tell you to mix 'gently' after the flour has been added :-)
6. Pour the mixture into the 2 cups equally (fill only about 1/2-3/4 of the cup).
7. Place the cups in the oven (if the oven is preheated by now)
8. Bake for 13-15 mins.
9. Let it cool for a bit and then hold a plate over the cup and invert it. It should slide out pretty easily. You can dust some powdered sugar on top and also serve with whipped cream/ice-cream if you like.
10. Most important thing - eat it when its warm. Tell me if you don't close your eyes for atleast one of the bites of this warm melting chocolate cake!
I think for molten cake, the timing makes all the difference. If you bake it for too long, there wont be any molten part in your cake! And for too less, obviously undercooked, unstable lava is what you will get (if you can ever get it out of the custard cups in one piece)! I experienced both :) - 17 mins in first case and 13 mins in second. I am planning to try it again and hopefully will get it right this time, hopefully with exact 15 mins.
I guess another way of knowing is to use your fingers and see if the edges of the cake are firm and the middle portion is still soft. It should feel like a soft membrane sitting on top of something liquid. So a light touch will do.
Enjoy!
No comments:
Post a Comment