The Savior – Molten Lava Cake

We made pizza, pasta and molten lava cake. And J put his life in grave danger frying calamari for us hungry little people. The calamari was delicious, so I dare say all of us being splattered by oil as we worked on the same side of the kitchen was well worth the risk.

He even ‘tickled our tastebuds’ (his words!) with this INSANE Japanese beef. Please refer to the price tag for the exact amount.

Like a painting.

This thing was just… melt-in-your-mouth. The texture is… almost tofu like? But not quite? I know I made a lot of weird animal-like sounds when I popped it into my mouth. Much to the dismal/confusion of my guests.

Also, I’d decided to be adventurous and made pizza dough using Jamie O’s recipe instead of my usual, and the damn dough was such a flop. I couldn’t cut through the pizza crust at all and we had to use scissors in the end =/ Except for some areas, the pizza was chewy. To think I had made sure every part was toasted to a golden brown too. Very disappointing. I’d have to say though, Jamie had promised a much softer dough to knead with through his use of bread flour – and that bit was true.

We hand made the pasta as before but with Jerm’s help this time, and as usual, B cooked too little of his delicious alfredo sauce (again).

My dear, dear friends as usual, ate everything anyway. They even finished the pizza – which really embarrassed me to be honest. To think that pizzas were my go-to party food in the past. All that made me even more jittery when it came to the dessert course – what if I messed up again? =/ (Yes. I’ve got a complex like that.)

Fortunately, the molten lava cake turned out beautifully. Hence it’s rechristening, The Savior. Besides… When has chocolate fail to mend a broken heart/rescue a sh*t day? Here’s the recipe I’ve modified from Veronica’s Kitchen.

The Savior –  Molten Lava Cake

(Serves 4, though I managed a 5th one)

  • 100 g unsweetened dark chocolate
  • 100 g butter, cube into small + additional 20g or so to butter the ramekins generously
  • 2 eggs
  • 50 g caster sugar
  • 20 g cake flour – but you can use all-purpose flour
  • cocoa powder, to dust the ramekins with. If you do not have cocoa powder, and do not wish to buy more just for this, I’ve seen people use caster sugar. It’s supposed to caramelise to form a crunchy exterior too!
  1. Preheat oven to 180˚C
  2. Put a clean bowl over a saucepan of simmering water and melt the chocolate and butter in it. When you have a smooth, shiny pool of chocolate, turn off the fire. (I kept it over the water to keep it warm while I do the rest of the stuff.)
  3. Generously butter ramekins. This is important so that the cocoa powder will stick to it in the next step and assist the unmoulding in the end.
  4. Dust the buttered ramekins with cocoa powder completely. Line with bottle with a square of baking paper just enough to cover the bottom. This is such a great tip that’ll help  you remove the cakes after baking.
  5. Beat the eggs and sugar in a large bowl, until the mixture turns pale, thick and fluffy.
  6. Fold the chocolate mixture into the egg mixture.
  7. Sift in the flour and lightly combine well. If you over mix or go at it with a heavy hand the batter will deflate.
  8. Divide the batter into ramekins. Bake in the preheated oven for 9 to 10 minutes, until the outside edges are set, yet with wobbly inside. Remove from oven and let them rest for a minute or two on a wire rack.
  9. Invert each cake onto a serving plate and carefully remove the ramekin. If the ramekin gets stuck, do not knock at it on the plate. The sides are barely baked (so the centre can remain gooey) and knocking may break the thin top layer, causing your goo to ooze out before you even serve it! If the cake gets stuck, carefully run a thin knife round the side of the ramekin.

I’ve always prepared my molten lava cakes in advance – who wants to be losing their heads in the kitchen when the guests are here? Simply cover them with some plastic wrap, let it rest at room temperature before baking, and observe to see if the cakes need an extra minute in the oven.

Northern Ireland butter! Could this be the secret ingredient?

Yea, yea… So I added the egg to the chocolate instead of the chocolate to the egg. Sue me.

Swirls!

être bon, mon petits gâteaux!

Perfection! 

And yes. I forgot to take a photo of the chocolate ooozzzinggg out. We were too busy pigging out.  It was good. Trust me.

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