Decadent and enticing, our tried and tested chocolate molten lava cakes! Molten lava cake usually sounds intimidating to make as it seems like a mission impossible to make the centre runny and gooey like those served in the restaurants. Almost 60% of the time our students will fail at this recipe as they usually over-baked it and ended up tasting more like a brownie. Usually there are two fatal mistakes people commit when executing this recipe. 1. Over-mixing the batter 2. Exceeded the baking time If you over mix the cake batter, your molten lava cake is going to collapse or sink in. Reason being when you over mix the batter, you are incorporating too much air bubble into the batter resulting it in losing its structure to hold the cake together. Secondly, chocolate lava cake is very time sensitive. We only bake it for 8-12 mins depending on the size of the ramekins that you are using. Over baking it by a couple of minutes definitely does make a big difference to your end product. Another trick is to leave the lava cake in the fridge for 20 mins before sending them to bake in the oven. In this case the centre will not get cooked so easily as the top of the the cake is cold. You can even leave it in the fridge overnight and bake them when you are going to serve them. Good luck and have fun with the recipe!
Using bain marie method, melt chocolate and butter together in a mixing bowl.
In a mixing bowl, whisk the eggs, until slightly foamy.
Add your sugar into the egg mixture and continue to whisk/whip the eggs until a white, pale foam without anymore yellow liquid at the bottom.
Add your melted chocolate & butter mix in half batches - continue to whisk until you get a thick custardy mixture.
Using a silicon spatula and a sieve, sieve in your flour in half batches. Slowly fold in the the flour until you get a consistent mix.
Pour your mixture into the your moulds and chill them for roughly 20 minutes before baking them off at 190 deg C for about 15mins.
A 'bain marie' is a process of which food in heated indirectly from the heat source via water/steam. In this case, it would be a steaming (not boiling) pot of water with a heat proof mixing bowl to melt both butter and chocolate.
In the process of whisking the air in your eggs, do not, for example, knock the egg mixture that would release all the trapped bubbles and thus the cake not being able to rise in the oven properly. And whisk well - it should be a foam before you pour in your melted chocolate and butter sauce.
Melting Chocolate - When incorporating the the melted chocolate and butter, for best results, make sure the chocolate sauce is warm, not hot, as this will temper the your egg mixture - yielding best results.
Fold in the flour, with a cutting motion, not mixing motion for best results.
Chill the mixture in your moulds for the full allocated time for best results. Served with fruits and/or ice-cream