Molten Chocolate Lava Cakes

Molten Chcolate Lava Cakes have a special place in my heart. Back in third year of university, I had the biggest crush on a guy I met at my summer job. I didn't know much about him, except that he loves chocolate. My numerous attempts to impress him included making this ultra moist chocolate cake with molten chocolate oozing out from the inside. I am sharing this simple yet amazingly delicious recipe with you, with hopes that it will help you impress the chocoholics in your life =)

Bear's Molten Chocolate Lava Cake! (⌒▽⌒)

Cake Batter

60 g	Dark Chocolate
60 g	Icing Sugar
60 g	Butter
2	Egg Yolks
1	Egg White
3 tbsp	Flour

Garnishment

6	Rasberries
10 g	Icing Sugar

Serving Size

2

Cakes

MELT dark chocolate. 

The chocolate can be melted in a bain-marie, double boiler, or the microwave. I recommend using the bain-marie system, because you can mix in the other ingredients in the same bowl you use to melt your chocolate. The quality of the chocolate directly affects the taste of your cake. If you are baking for chocolate lovers, I strongly recommend using a good quality belgium chocolate. Otherwise, any 70% or above baking chocolate can work for this recipe. 

MIX in the icing sugar, butter, and flour while the chocolate is still warm. When well-combined, remove the mixture from heat and let it cool for 5 min before adding the eggs. 

It is important to use icing sugar for this recipe, because the heat from the chocolate is not sufficient to melt granulated sugar completely. Letting the mixture cool before adding the eggs will prevent cooking the eggs. 

DIVIDE the batter equally into two ramekins lightly coated with butter or cooking spray. 

Using a pipping bag or a zip lock bag with the corner cut out will give you more control when dividing the batter, as well as remove air bubbles. 

BAKE at 425°F for 12 minutes. Let the cakes cool for 1 min and invert onto serving plates.

The cake should be moist and spongy on the outside, warm and gooey on the inside. Because every oven is different, you may need to adjust the bake time accordingly. If the cake is too runny, collapses, and does not hold its shape, increase the bake time by 2 minutes. If the cake is cooked through completely, decrease the bake time by 2 minutes to obtain the gooey centre. 

GARNISH with powder sugar and top with berries of your choice.

The Molten Chocolate Lava Cakes can be made in advance for up to 24 hours. Longer storage times are not recommended since raw eggs are used in this recipe. When preparing the cakes in advance, fill the ramekins with batter, cover with plastic wrap, and store in the refridgerator. Add 1-2 min to the total bake time when baking refrigerated batter.


Enjoy!

Love,

Lucia