This chocolate lava cake recipe is a breeze to make, and if it takes you more than 10 minutes to put it together, you're doing something wrong. Within 5 minutes prep time, and another 10-15 minutes in the oven, you can satisfy any - and all - chocolate cravings.
This recipe originated from G. B. Martelli of Venchi Chocolate, which allowed their fine Italian chocolate to shine. I used a bar of Green & Black chocolate, which hopefully Martelli wouldn't mind too much.
I know we didn't, down to the last wayward crumb.
Ingredients
115g butter, plus more for coating ramekins
170g dark chocolate (preferably Venchi)
3 large eggs
100g (1/2 cup) sugar
30g (1/4 cup) flour
Icing sugar, for decoration
Steps
Preheat oven to 200 C. Butter 6 1/2-cup ramekins, or oven-proof cups.
In a bowl set over a saucepan of gently simmering water,melt the chocolate and butter. If using a microwave, nuke initially for 30s, then stir the mixture. If required, microwave again at 10s intervals, taking out every 10s and stirring until they come together. Remove from heat and set aside to cool slightly.
In a large mixing bowl, beat the eggs and sugar together until smooth. Add the flour (unsifted!) and beat to combine. Drizzle in the chocolate-butter mixture and beat to combine.
Divide equally among the prepared ramekins, and bake for about 10-15 minutes, until just set. A toothpick inserted midpoint from the centre and the edge of the cake should come out slightly dirtied. Unmold the cake onto a serving plate, garnish with a light dusting of icing sugar and serve warm.
Photos courtesy of EJ Yeo and J Lee.
Note:
If using store-bought chocolate, cut down the sugar to 80g.
Unlike most other molten lava cake recipes, this batter doesn't require chilling. If excess batter has been made, chill them in the ramekins that they'll be later baked in, if possible. Chilled batter would take 15-20 minutes in the oven at 200C, and may result in a 'cracked' top after baking.
This recipe is one of my favourites.
Intensely Chocolate Italian Lava Cake
Makes 6 ramekins
Recipe from Dolci: Italy's Sweets by Francine Segan.
Ingredients
115g butter, plus more for coating ramekins
170g dark chocolate (preferably Venchi)
3 large eggs
100g (1/2 cup) sugar
30g (1/4 cup) flour
Icing sugar, for decoration
Steps
Preheat oven to 200 C. Butter 6 1/2-cup ramekins, or oven-proof cups.
In a bowl set over a saucepan of gently simmering water,melt the chocolate and butter. If using a microwave, nuke initially for 30s, then stir the mixture. If required, microwave again at 10s intervals, taking out every 10s and stirring until they come together. Remove from heat and set aside to cool slightly.
In a large mixing bowl, beat the eggs and sugar together until smooth. Add the flour (unsifted!) and beat to combine. Drizzle in the chocolate-butter mixture and beat to combine.
Divide equally among the prepared ramekins, and bake for about 10-15 minutes, until just set. A toothpick inserted midpoint from the centre and the edge of the cake should come out slightly dirtied. Unmold the cake onto a serving plate, garnish with a light dusting of icing sugar and serve warm.
Photos courtesy of EJ Yeo and J Lee.
Note:
If using store-bought chocolate, cut down the sugar to 80g.
Unlike most other molten lava cake recipes, this batter doesn't require chilling. If excess batter has been made, chill them in the ramekins that they'll be later baked in, if possible. Chilled batter would take 15-20 minutes in the oven at 200C, and may result in a 'cracked' top after baking.
This recipe is one of my favourites.
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