Chocolate Desserts HomeCooked Quick-fixes

Molten Chocolate Lava Cake

September 30, 2012

Ever wondered about the chocolate lava cake? How is it that the moment you cut it open, a river of delicious molten chocolate just streams out? Magic? No, it’s not, as I recently discovered. You just need to put a ball of cold ganache in the middle before you bake the cake, and the result is oozy chocolate. Deceivingly simple!

I discovered this when, as usual, I was going through some blogs and came across a recipe for Molten Lava Chocolate Cake on this blog. I just loved reading the posts by blogger Suma Rowjee, especially because she has painstakingly taught any amateur baker the basics of baking – both bread and cakes — and because you are privy to how she has actually evolved as a baker through her blogging and experiences with food.

Anyway, the moment I read the recipe I wanted to make it! So, when my friend Nafisa and I had a cooking date this weekend, this had to be on the menu. She made a yummy roast chicken (which I will recreate some day and post here) and I made these crust, sweet, oozy cakes. They were a hit, I must say!

 

 

Molten Chocolate Lava Cake

Print Recipe
Molten Chocolate Lava Cake
Course dessert
Cuisine continental
Prep Time 45 minutes
Cook Time 30 minutes
Servings
Ingredients
Course dessert
Cuisine continental
Prep Time 45 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. First, make the ganache and put into the fridge for around an hour or so.
  2. Preheat the oven to 190 C.
  3. Once that's done, cream the butter and sugar well till fluffy and white.
  4. Then, add the egg and whisk well. Now, sift the flour, baking powder and cocoa together and fold into the mixture till smooth.
  5. As you fold, you will find that the batter becomes a thick mass, not at all what you'd expect for a cake. But, don't panic, that's how it is supposed to be!
  6. Once that's done, half fill each ramekin/or well greased muffin tray with the batter.
  7. Make a small indentation and place a lime-sized ball of cold ganache in the centre (depends on your cake's size, so use your judgement).
  8. Then, cover with the remaining batter.
  9. Bake this at 190 C for 20 minutes. It should be crusty on the outside but springy to touch.
  10. Let the cakes rest for a few minutes before serving.
  11. Dust with icing sugar for a snowy effect. Goes well with vanilla ice cream.
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2 Comments

  • Fatema Bohra October 1, 2012 at 17:08

    it looks heart breaking!!! look at that chocolate melting!!! I know i can make this!! but please make this for me when i come!! 😀

  • Shanti October 1, 2012 at 17:47

    It totally is! You can make this for sure! But, yes I shall make this when you come and you can have it all warm and oozy, just like its meant to be!

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