Chocolate Molten Lava Cake

This was the dessert I made during New Year's Eve dinner at home. The only bane I have with this dessert is overcooking, which gives me a deliciously dense chocolate cake, but no molten centers. To make it failsafe, I freeze some of the batter in ice cube tray (same amount as the cakes I am about to make) and press it into the middle of the tart cups right before baking. Thank goodness I got my molten centers, and I am happy with it.




Oh, I also swapped half of the flour with cocoa powder, which somewhat gives me a Double Chocolate Molten Lava Cake. So decadently rich and chocolate-y, we ate it with oranges to take the edge off the richness. Any other fruits goes well with it too. On a hindsight, I should bake this again and eat with other fruits, because the photos look awkward.

I used this recipe.

The recipe is quite forgiving. Since I don't feel like reaching for the kitchen scale for one small dessert, I estimated the amount of butter and chocolate, and even swapped part of the flour with cocoa. The result is still a decent dessert. Even if it is over baked, the result is still a delicious chocolate cake.

Chocolate Molten Lava Cake
Ingredients
115 grams (5- 6 ounces) dark chocolate
115 grams (1/2 cup) butter
20 grams (1/4 cup) sugar
40 grams (1/2 cup) flour
1 egg
Icing sugar for topping
Whipped or ice cream, fruits, optional

Baking Temperature: 180C/375F
Baking Time: 8-10 minutes

Directions

1. Preheat oven to 200C/400F (375F/180C). Lightly grease four 4 tart cups.
2. In a double boiler, melt chocolate and butter. Either that or combine both ingredients and put in microwave for one minute. Take out and stir until thoroughly mixed.
3. In a small bowl, beat eggs and sugar until fluffy. Add some chocolate mixture to eggs to temper eggs. Carefully, stir egg mixture into chocolate mixture.
4. Add flour and combine completely. Add batter to custard cups.
5. Place on baking sheet and bake for 10 minutes.
6. The centers should be soft but sides should be done.
7. Invert cups on individual serving plates.
8. Remove cups after 2 minutes.
9. Using a sieve, sift icing sugar over the cake.
10. Serve warm with whipped cream or ice cream