Its Christmas time. Many people probably must be in shopping malls looking for a beautiful gifts for their beloved, while someone else is making a festive dinner for the family to rejoice and celebrated the spirit of Christmas!
Want to experience a sweet explosion in the mouth? Try this!
Some years back I remember eating this really delicious, decadent Molten Lava Cake at Chilli’s. It was at that moment I decided that I want to make this 'at home' so I could relish it every time I wanted it and whenever I wanted it. This desire pushed me to create this wonderful recipe. So all you people who are out to impress your loved ones, go ahead and bake this one, I’m sure you wont be disappointed.
Here's presenting the scrumdiliumcious Molten Lava Chocolate Cake.... Dig in guys!
For the cake:
4 tablespoons unsalted butter at room temperature
2 tablespoons melted unsalted butter to brush the ramekins
1/2 cup natural (not Dutch-process) cocoa powder, plus more for dusting
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons milk
3/4 cup water
1/4 cup vegetable oil
1 1/3 cups sugar
1 1/2 teaspoons vanilla extract
2 large eggs, at room temperature
For the fillings and toppings:
8 ounces bittersweet chocolate, finely chopped (or semi sweet chocolate)
1/2 cup heavy cream
4 tablespoons unsalted butter
1 tablespoon light corn syrup
Caramel sauce, for drizzling (optional)
Vanilla ice cream
Have all the ingredients?? Then what are you waiting for...
BAKE IT...
Preheat the oven to 350 degrees F.
Brush four 10-ounce ramekins or jumbo muffin cups (I used five 7-ounce ramekins) with the 2 tablespoons melted butter. Dust the molds with cocoa powder and tap out the excess.
Whisk the flour, baking soda, baking powder and salt in a small bowl. Bring the milk and 3/4 cup water to a simmer in a saucepan over medium heat; set aside.
Combine the vegetable oil, 4 tablespoons room-temperature butter and the sugar in a stand mixer and beat with the paddle attachment on medium-high speed until fluffy, about 4 minutes, scraping down the bowl and beater as needed.
Add 1/2 cup cocoa powder and the vanilla; beat 1 minute on medium speed. Scrape down the bowl.
Add 1 egg and beat 1 minute on medium-low speed, then add the remaining egg and beat 1 more minute.
With the mixer on low speed, gradually beat in the flour mixture, then the hot milk mixture. Finish mixing the batter with a rubber spatula until combined.
Divide the batter evenly among the molds, filling each slightly more than three-quarters of the way.
Transfer the molds to a baking sheet and bake until the tops of the cakes are domed and the centers are just barely set, 25 to 30 minutes.
Transfer the baking sheet to a rack; let the cakes cool until they pull away from the molds, about 30 minutes.
Assemble it...
Fill it:
Microwave the chocolate, cream, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring each time, until the chocolate starts to melt, total 1 minute, 30 seconds. Let sit 3 minutes, then whisk until smooth. Reheat before using, if necessary.
Use the tip of a paring knife to gently loosen the cakes from the molds, then invert the cakes onto a cutting board. Use the knife to cut a 1 1/2-inch circle on the top of each cake, cutting almost to the bottom.
Hollow out the cake with a spoon; save the scraps. Wrap the cakes with plastic wrap or without wrap and microwave until steaming, about 1 minute.
Drizzle plates with caramel (optional), then unwrap the cakes and place on top. Pour about 3 tablespoons filling into each cake.
Close the hole with a cake scrap. Save or discard any remaining scraps.
Top each cake with a scoop of ice cream. Spoon more chocolate sauce on top, spreading it thin so it hardens into a shell.
Enjoy! Merry Christmas to all!
Want to experience a sweet explosion in the mouth? Try this!
Here's presenting the scrumdiliumcious Molten Lava Chocolate Cake.... Dig in guys!
For the cake:
4 tablespoons unsalted butter at room temperature
2 tablespoons melted unsalted butter to brush the ramekins
1/2 cup natural (not Dutch-process) cocoa powder, plus more for dusting
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons milk
3/4 cup water
1/4 cup vegetable oil
1 1/3 cups sugar
1 1/2 teaspoons vanilla extract
2 large eggs, at room temperature
For the fillings and toppings:
8 ounces bittersweet chocolate, finely chopped (or semi sweet chocolate)
1/2 cup heavy cream
4 tablespoons unsalted butter
1 tablespoon light corn syrup
Caramel sauce, for drizzling (optional)
Vanilla ice cream
Have all the ingredients?? Then what are you waiting for...
BAKE IT...
Preheat the oven to 350 degrees F.
Brush four 10-ounce ramekins or jumbo muffin cups (I used five 7-ounce ramekins) with the 2 tablespoons melted butter. Dust the molds with cocoa powder and tap out the excess.
Combine the vegetable oil, 4 tablespoons room-temperature butter and the sugar in a stand mixer and beat with the paddle attachment on medium-high speed until fluffy, about 4 minutes, scraping down the bowl and beater as needed.
Add 1/2 cup cocoa powder and the vanilla; beat 1 minute on medium speed. Scrape down the bowl.
With the mixer on low speed, gradually beat in the flour mixture, then the hot milk mixture. Finish mixing the batter with a rubber spatula until combined.
Transfer the molds to a baking sheet and bake until the tops of the cakes are domed and the centers are just barely set, 25 to 30 minutes.
Assemble it...
Fill it:
Microwave the chocolate, cream, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring each time, until the chocolate starts to melt, total 1 minute, 30 seconds. Let sit 3 minutes, then whisk until smooth. Reheat before using, if necessary.
Hollow out the cake with a spoon; save the scraps. Wrap the cakes with plastic wrap or without wrap and microwave until steaming, about 1 minute.
1 comment:
This is such a fantastic cake.Thanks for the stepwise recipe.
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