Molten Chocolate CakePublished on 11 Jul 2013
A molten chocolate (lava) cake is one of these things that seem fancy but are really quite straightforward. I’ll demystify it for you: it’s just a small, rich, underbaked chocolate cake filled with the hot uncooked batter.
For the added fanciness above: put some powdered sugar in a mesh strainer and tap it over a plate to dust it, then slice a couple strawberries nearly all the way through and fan them out and top with a bit of mint.
|Prep Time||10 minutes|
|Cook Time||7-12 minutes|
|Equipment||3-5 overproof ramekins or any other ovenproof moulds|
|4 oz (1 cup)||bitter- or semisweet chocolate||chopped or in chip form|
|1/2 cup||unsalted butter||plus more for greasing the molds|
|2 teaspoons||flour||plus more for dusting the molds|
- Place the butter and chocolate into a large microwave-safe dish and melt it. Remove stir until smooth.
- Crack the eggs into a bowl. Add the sugar and beat or whisk until light and thick, about 1 minute.
- Add egg mixture and the flour to the melted chocolate and beat until combined.
- Grease and lightly flour your ramekins. Take care in coating them completely or the cakes will stick.
- Divide the batter evenly among the ramekins. At this point you can refrigerate them for up to 3 hours.
- When you’re ready to bake, heat an oven to 450 degrees Farhenheit. (If you’ve refrigerated the ramekins, bring them back to room temperature before baking.)
- Put the ramekins on a baking sheet and bake until the cakes have risen a bit, about 7 to 12 minutes depending on your ramekin.
- Remove from oven and let sit for about 1 minute to cool.
- To remove a cake from a ramekin: place a plate on top of it and carefully turn that over. Let it sit for 10 seconds or so before you lift up the ramekin.
- Serve immediately. Garnish with powdered sugar, sliced fruit, mint leaves or anything you like, if desired.