Sunday, July 24, 2011

Chocolate Lava Cake

Today, I've finally baked a proper chocolate lava cake. I tried it once before but it turned out to be like chocolate cake. Now, it finally has 'lava' spewing out of it! Anyway, this recipe from noobcook is really good. Not to sweet, not too buttery, just the perfect amount of chocolate goodness.

By the way, just a little tip on the ramekin cups. You can get those at $2 each at Daiso. Be sure to slowly invert the ramekin, otherwise it will just burst open and the chocolate will come flowing out.

Adapted from

(makes three 6-oz ramekin cakes)
100g dark chocolate (i used 70% dark chocolate lindt), cut to small cubes
100g unsalted butter, cut to small cubes
2 eggs
50g caster sugar
20g self-raising flour

To decorate (optional)
icing sugar and small sieve
vanilla ice cream

Additional tools
oven safe ramekins (6-8 oz)

1. Melt dark chocolate and butter using either the microwave, a hot water bath or a double boiler (note: do not use direct stove heat or the ingredients will burn).
2. In a large bowl, whisk the eggs and sugar till the mixture turns pale and frothy.
3. Pour melted chocolate/butter you prepared in step 1, into the egg mixture prepared in step 2. Stir in the flour. Use a spatula to mix everything evenly.
4. Grease your ramekins with some melted butter (so that the cake will come off cleanly when it is baked). Fill the ramekin almost 3/4 full with the chocolate mixture and bake in a preheated oven of 180C (356F) for about 10 minutes.
5. When it is baked, remove ramekin from oven and let cool for 1-2 minutes. Use a spoon to gently loosen the edges. Carefully invert the cake onto serving plate.
6. Serving suggestion: Use a sieve to dust icing sugar over the cake. Serve a scoop of vanilla ice cream and some berries at the side.


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