Friday, October 1, 2010

I happened to read somewhere that chocolate lava cake was the result of a major culinary disaster; the dessert meant to be individual chocolate cakes which didn't get cooked well resulting in a soft runny chocolatey centre. The resulting "uncooked centred" cake was duly favourited by the baker as well his guests!

Obviously being in my should-try-once list I was excited when Divya announced the recipe for October's sweet punch! The very Molten Chocolate Lava Cake!

So here we have to be careful not to cook the cake 'a little too much' thereby resulting in a 'well cooked centred' chocolate cake ;)

Preparing the batter was a breeze.For the very first time I enjoyed melting chocolates in my double boiler milk cooker, the baking bars brought down by my sister.
As mentioned earlier I wanted to cook them carefully to get used to the baking time and chose to bake them one by one. The first ramekin got cooked a little too much with 19 minutes, while the second one was too mushy with 15 minutes.Now I knew the time and controlled the time as 17 minutes. Remember, the baking time according to your oven model and setting.

Only when I placed the cake on the plate did I realise that the uncooked centre was sticking at the bottom, resulting in a 'not so smooth finished top part'. Besides all the cakes failed to hold its shape :( letting down my expectations of having that firm dark cake with the lava flowing out, beuatifully!
When the 5th ramekin hopped out hot from the oven, I couldn't wait any longer.....
..scroll down to the last picture, please ;)

Molten Lava Cake (yielded 5 ramekins for me)
Recipe source -


Semi-Sweet Baking Chocolate – 4 oz (113g)
Butter – 4 oz (113g)
Eggs – 2
Sugar – 1/3 cup (75 g)
All-purpose Flour – 1/4 cup (40g)
Butter – for greasing ramekins



1. In a double boiler, melt chocolate.
2. In a medium mixing bowl, beat Eggs and Sugar until light and fluffy.
3. Once chocolate is melted, remove pan from heat and add in butter. Mix until the butter melts fully.
4. Add chocolate/butter mixture into the eggs, add all-purpose flour and mix until well incorporated.
5. Butter bottom and sides of ramekins (small glass/porcelain bowls) and pour in mixture about 3/4 way full.
6. Place ramekins on a baking tray and bake at 350 degrees Fahrenheit (180 C) for 10 – 15 minutes. Shorter for gooey (molten) inside, longer for stiff inside.
7. Serve hot with vanilla ice cream.

The little 'over baked' lava cake on the farther end! The rest of them waiting to get in the oven!

A bit over exposed, but just to have a peep into the ramekin at that 'rightly baked' molten lava cake..

..confirmed by digging in a spoon and licking it clean ;)
Warning: Extremely Hot Product- No burning tongues please ;)

P.S - Some people find it gross to have cakes with uncooked centers[not me to Divya :)!!] and feel the lava is nothing but uncooked batter.I have a solution for that too--if you feel so too,just place a chocolate chunk in between--pour half the batter into the ramekin and place a chocolate chunk,and pour the remaining batter and cook for a longer time than mentioned.You could also place cold ganache in between,choices are numerous!!

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