Molten chocolate lava cake is a cross between a chocolate cake and soufflé. Other names used are chocolate fondant pudding or chocolate lava cake. Whatever name we like to call it, we can all recognize a MCLC by its signature oozing gooey centre. In this post, I’m going to show you just how easy it is to make this restaurant quality dessert at your own home, even for first-time bakers! You might want to do a test run on this recipe to be sure of the cooking time and the desired consistency. Mine was perfect in 10 minutes.
This recipe has been tweaked to serve 2 so feel free to increase the the ingredients accordingly. Oh, another piece of good news. If you want to prepare the cake mixture in advance, you can! Just cover the ramekins with cling wrap and pop it in the fridge. Take them out about 30 minutes before baking.
Ingredients:
2 oz (56 g) semi bittersweet chocolate – chopped
4 tbsp (56 g) unsalted butter – cut into small cubes
3 tbsp (42 g) all purpose flour
1/8 tsp salt
2 tbsp (28 g) brown sugar and some confectioners sugar for dusting (also known as icing sugar or powdered sugar)
1/4 tsp pure vanilla extract
1 egg – room temperature
1 egg yolk – room temperature
2 ramekins – 2 inches deep
Fresh strawberries or your favorite ice cream (optional)
Serves 2
Recipe source: Once upon a chef
The measurement is usually indicated on the chocolate bar
It is always a good habit to measure and lay out your ingredients first 🙂
Preheat oven to 210 degrees C (or 425 degrees F) and place oven rack in centre position.
Grease 2 ramekins with non-stick spray or butter and place on the baking tray. Set aside.
I’m using a cooking spray to grease the ramekins
Put butter and chopped chocolate into a large microwave-safe bowl and microwave on high, until butter and chocolate melt. Whisk to combine into a smooth mixture.
1 1/2 minutes in a microwave set on high is sufficient
Stir well to make sure the chocolate is melted
In a bowl, add the egg, egg yolk, brown sugar, vanilla extract and salt.
Sorry, I forgot AGAIN to add the brown sugar and salt before taking this pic
Use a hand mixer and beat the egg mixture on high until thickened and pale.
Approximately 4 minutes
Add in the flour and chocolate mixture and fold the mixture using a rubber spatula. Scrape the sides and bottom of the bowl.
The chocolate mixture should be semi-cooled
Fold the mixture gently
At this point, I just had to dip my pinky into the mixture to taste it
Evenly pour the batter into ramekins and bake for about 10-12 minutes, until edges are set and centre is soft.
If you are planning to bake them later, cover with cling wrap and refrigerate
Mine were perfect at 10 minutes, but ovens vary. Take them out of the oven and allow to cool for a minute or two.
Run a knife around the edge of each ramekin to loosen.
Use a thin bladed knife to avoid cutting into the cake
Who says you can’t to eat it straight from the ramekin? 😛
Holding the ramekin with a dish towel or pot holder, invert it onto the serving plate. Dust cakes with powdered sugar, if desired.
My favorite presentation is to serve them on a dark colored plate with a fanned strawberry. Simple yet classy. Alternatively, if you have extra calories to spare, add a scoop of your favorite ice-cream to complete the guilty pleasure. Mmmmm…
Too bad I ran out of ice-cream 🙁
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