We don’t usually celebrate on Valentine’s day but I am just in the mood to make some Molten Chocolate cakes. I haven’t made this for a few years before and after Marc was born. I was going to set a cut off day to want to go on a diet or eat more strictly after Christmas, New Year and Chinese New Year. And before I start, I want to indulge myself to this absolutely divine dessert. I hope they will come out well as I have not baked this for so long.
I have searched online and my cookbooks, there are many versions but I would’t want to take the risk if the one I had made several times before that worked beautifully. This recipe was given by my ex-colleague. I thought before I may lose the hardcopy one day, I should blog it being it get lost, it is a keeper. It took me so long to post this recipe as I was hoping to be able to get a better photo but no success yet but trust me, you won’t be disappointing with the results.
Adapted from the recipe from Cuisine Magazine, I have halved the recipe.
- 120g dark chocolate (min. 65% cocoa solids), chopped into small pieces
- 50g unsalted butter, rest in room temp
- 2 large eggs
- 1/4 cup sugar
- 1/8 cup (2 tbsp) all purpose flour (or 1 tbsp flour, 1 tbsp cornflour)
- 1/2 tbsp unsweetened Dutch processed cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp instant expresso powder or 1 tsp instant coffee granules
- 1/4 tsp salt
e.g. salted caramel, marshmallow or nothing
- Preheat the oven to 200ºC (375ºF).
- Grease 4 ramekins with butter and dust with some flour.
- Melt the chocolate and butter by bain-method. Half filled a pan with boiling water and keep at medium low heat, Put the chocolate and butter into a large stainless steel bowl and then place the bowl over a pan. The steam will melt the butter and chocolate, use a wooden spoon to stir to mix and melt the chocolate and butter completely. Once mixed and melted, remove from heat and set aside.
- In a separate large mixing bowl, by using an electric mixer, beat the eggs and sugar until it is pale yellow, ‘ribbon’ and look like a lightly whipped cream. This will take about 5 mins. 7mins if you double the recipe.
- Add in the flour, cocoa powder, coffee granules and salt, beat for approx another 2 mins.
- Add in the melted chocolate mixture, and beat for about 5 more mins. (It needs a lot of beating in order to incorporate more air to get a lighter cake texture.)
- Spoon the batter to the prepared ramekins up to 3/4 filled. *At this point, you can cover and keep the cakes in the fridge and bake later. Or you can also freeze the spare ones. Defrost completely and rest at room temp before you bake them.
- When you are ready to bake, place the ramekins on a baking sheet and bake for 12-15 mins or until puffed and you see the edges around the top are dried.
- When the cakes are done, remove from oven and let them rest for 3 mins. (it is fine if the cake sink slightly.)
- Remove the cake from the ramekins by invert the ramekin on a serving plate. Remove the ramekin carefully by tapping gently on the ramekin to loosen the cake.
- Serve with vanilla ice cream or whipped cream.
Enjoy and indulge yourself !!!
It is very important and critical that the molten chocolate cakes are baked for just the right amount of time (à point)!!! Otherwise, they would be too molten or fluid or become brownies like. Each oven temp varies, therefore check after 10 mins. If they are really moist on top, bake for one more min and check again.
I personally like using the glass ramekins as I can see how well cooked are the cakes.
And use the best quality of chocolate that you can get hold of!!!!