What a great week it has been! I found out on Tuesday that my blog was nominated for the “best food blog of 2011″. If you have a moment, please vote for “the cherry on top” here!
In order to celebrate, I thought I’d try out my absolute favourite dessert: molten lava cake. Whenever I’m out for dinner and I see a version of this dessert on the menu, I’ll order it whether I’m stuffed or not. It’s actually not something I’m proud of. Oh well, I’m over it.
This recipe I found on Citrus and Candy (love that blog name!) is wonderfully easy, and has espresso (which is always a bonus, in my eyes). Just so you know, the texture of this cake is more like a combination of a souffle and a lava flow. You still get the gooey centre, but because the eggs are beaten until fluffy, the cake is quite light. I doubled the recipe because the original only made enough batter for 4 ramekins and I was sure it would take me a couple of tries to get the consistency right. A couple… try 4!
So embarrassing but sometimes you have to do the work to get the results. I’s not easy tasting four delicious molten lava cakes and then stuffing one in after dinner! I dare you to try it.
What You Need
115g good quality dark chocolate (I used Lindt)
115g salted butter (1/2 cup)
1 shot of strong espresso or 1 tablespoon of instant coffee granules ( I used 1 tablespoon of instant espresso)
2 egg yolks
60g caster sugar (1/3 cup)
30g plain flour (1/4 cup)
What You Need to Do
Preheat oven to 200°C (4oo°F). Grease and butter 4 x 125ml ramekins.
In a heavy based pan over low heat, melt the chocolate, butter and coffee until melted. Stir to a glossy batter. Set aside to cool for 5 minutes.
In a mixing bowl, beat eggs, egg yolks and sugar with an electric mixer for at least 5 minutes or until pale, thick and leaves ribbons trails.
Add chocolate and flour and gently fold until just combined. Be careful not to knock too much air out of the batter.
Divide batter amongst ramekins and place on a baking tray. They can be covered with clingwrap and stored in the fridge or freezer at this stage.
Bake for 11 minutes or until the tops have risen and have set (but still soft underneath). If baking straight from the fridge, bake for about 12 minutes. If frozen, bake for 14 minutes. (Personally, I think everyone has to bake one ramekin to test out their own oven. The original recipe said bake for 12 minutes which was too long. I then baked for 10 and it was too gooey (see picture below!). Like goldilocks, 11 minutes was just right.)
Remove cakes from the oven and serve it straight from the ramekin. If unmolding, rest for a minute then run a palette knife around the edges and turn out onto a plate. If baked from frozen, rest for 2 minutes before unmolding.