When I was younger, my aunt would always come over Friday nights for dinner and dessert. Being the baker she was, she always was in charge of making the scrumptious apple turnovers or the decedent crème brulee. Whatever she made, my siblings and I would come charging into the kitchen, ready to snatch a bite of her delicious treats.
But out of all the desserts she made, none could compare to her Chocolate Molten Lava Cakes. Though the name should be explanation enough, these dark chocolate cakes are filled with chocolate syrup, which pours out of the dome when the cake is cut almost exactly like lava does in a volcano. Not only did I adore them because of how the chocolate would coat my mouth, but also I was always amazed how the middle never cooked like the outside did.
So, when I found out my aunt was coming over for dinner, I decided to surprise her and bake some of these chocolate molten lava cakes. Using the same recipe she did, I admit that I was slightly overwhelmed. Remembering how complicated the process looked when my aunt made in ten years ago, for a second I was unsure whether or not I could make it.
Don’t worry though, because after melting the Ghirardelli chocolate (above 60% proved to be the best), mixing the ingredients, and baking them myself, I discovered just how easy it is to make these cakes. Other than the chance that you could over-bake the middle if you leave them in the oven a minute too long, the recipe is surprisingly simple and quick.
I was ecstatic not only because I had found a new chocolate cake I could make, but also because my aunt loved my surprise for her. If she thought they were delicious, then there’s no doubt that you should be able to make them too!
For anyone who’s craving dark chocolate with an interesting twist, make this recipe! Not only is it simple and affordable, but also it’s one of a kind and a definite way to impress your friends and family. Just don’t forget the vanilla ice cream!
MOLTEN LAVA CAKE: (adapted from www.nigella.com)
INGREDIENTS
½ a stick soft unsalted butter, plus more for greasing
12 ounces dark chocolate (Ghirardelli 60% or above)
½ + ¼ cup of granulated sugar
4 large eggs, beaten with a pinch of salt
1 teaspoon vanilla extract
1/3 cup of flour
6 individual pudding moulds, buttered baking parchment
METHOD
Serves: 6
1. Unless you are making these up in advance, preheat the oven to 200ºC/gas mark 6 (400°F),putting in a baking sheet at the same time. Lay 3 of the moulds on a sheet of doubled baking parchment. Draw around them, remove, and then cut out the discs as marked.
Press them all into the base of the tins.
2. Melt the chocolate and let it cool slightly. Cream together the butter and sugar, and gradually beat in the eggs and salt, then the vanilla. Now add the flour, and when all is smoothly combined scrape in the cooled chocolate, blending it to a smooth batter.
3. Divide the batter between the 6 moulds, quickly whip the baking sheet out of the oven, arrange the little tins on it and replace in the oven.
4. Cook for 10-12 minutes (the extra 2 minutes will be needed if the puddings are fridge-cold when you start) and as soon as you take them out of the oven, tip out these luscious cakes onto small plates or shallow bowls.
5. Serve these with whipped cream or vanilla ice cream. Don’t forget milk!
