Choco Lava Cake
A community recipe by powarsonyNot tested or verified by Nigella.com
Introduction
Most recipes of Choco Lava Cake appear so simple and childishly easy. But it took me 8 attempts to get it right. The key is to get the right baking apparatus. When Vicky Ratnani (Indian Chef) baked it, he used 2 metal cylinders covered on one side with aluminium foil and placed them in a Bain-marie and put the whole thing in the oven. Bain-marie is kind of a heated water bath. It is used to melt chocolate, to prevent it from burning. Since I didn't have said metal cylinders, I used porcelain dessert bowls(like La Opala) to bake the cake. I maintained the Bain-marie bit, but the cake stayed fully molten kinda like all lava. Also when used my cup cake tin, the cups were so shallow, the cake would cook through.
Most recipes of Choco Lava Cake appear so simple and childishly easy. But it took me 8 attempts to get it right. The key is to get the right baking apparatus. When Vicky Ratnani (Indian Chef) baked it, he used 2 metal cylinders covered on one side with aluminium foil and placed them in a Bain-marie and put the whole thing in the oven. Bain-marie is kind of a heated water bath. It is used to melt chocolate, to prevent it from burning. Since I didn't have said metal cylinders, I used porcelain dessert bowls(like La Opala) to bake the cake. I maintained the Bain-marie bit, but the cake stayed fully molten kinda like all lava. Also when used my cup cake tin, the cups were so shallow, the cake would cook through.
Ingredients
Serves: 2
- 80 grams dark chocolate bar
- 75 grams unsalted butter
- 50 grams caster sugar
- 2 medium eggs
- 30 grams plain flour
- 2⅚ ounces bittersweet chocolate bar
- 2⅔ ounces unsalted butter
- 1¾ ounces superfine sugar
- 2 medium eggs
- 1 ounces all-purpose flour
Method
Choco Lava Cake is a community recipe submitted by powarsony and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Pre heat the oven at 200 degree C.
In a microwaveable bowl add chocolate and butter. Melt it at HIGH (900 Watts) for 1-1.5 mins. You can melt using the double boiler method too, that is the Bain-marie method. I normally used 360 Watts to melt butter and let it go for about 5 mins, because LG Microwave says, use 360 Watts to soften butter.
In another bowl whisk together sugar and eggs. Vicky Ratnani uses additional egg yolks, but you can get a sufficiently well baked and runny centre with just 2 eggs.
Mix together the chocolate-butter mixture with the sugar-eggs mixture.
Fold in the flour.
Strain the mixture to remove any lumps.
Keep this in the fridge for 5-7 minutes to chill.
Pour the batter in greased ramekins or metal moulds. Ramekins are normally porcelain, used to bake Crème brûlée. Bake for 9-10 minutes. Mine baked for 12 mins. 2 minutes was without the Bain marie. Without the Bain-marie, the cake would cook too fast and the centre could go hard.
You need to have a protective sponge on all sides, so that the cake doesn't split and the liquid start oozing before the Ta-Da moment.
Serve with whipped cream / vanilla ice cream or fresh fruits.
I simply dusted mine with powdered sugar.
Pre heat the oven at 200 degree C.
In a microwaveable bowl add chocolate and butter. Melt it at HIGH (900 Watts) for 1-1.5 mins. You can melt using the double boiler method too, that is the Bain-marie method. I normally used 360 Watts to melt butter and let it go for about 5 mins, because LG Microwave says, use 360 Watts to soften butter.
In another bowl whisk together sugar and eggs. Vicky Ratnani uses additional egg yolks, but you can get a sufficiently well baked and runny centre with just 2 eggs.
Mix together the chocolate-butter mixture with the sugar-eggs mixture.
Fold in the flour.
Strain the mixture to remove any lumps.
Keep this in the fridge for 5-7 minutes to chill.
Pour the batter in greased ramekins or metal moulds. Ramekins are normally porcelain, used to bake Crème brûlée. Bake for 9-10 minutes. Mine baked for 12 mins. 2 minutes was without the Bain marie. Without the Bain-marie, the cake would cook too fast and the centre could go hard.
You need to have a protective sponge on all sides, so that the cake doesn't split and the liquid start oozing before the Ta-Da moment.
Serve with whipped cream / vanilla ice cream or fresh fruits.
I simply dusted mine with powdered sugar.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.