Who doesn’t love chocolate lava cake? Chocolate Lava Cake is widely known in almost all countries in the world. What makes it so famous? It is a thick chocolate lava that flows out of the chocolate cake. With the help of lava in the cake, it is like eating a chocolate that is filled with a rich chocolate sauce. What’s more interesting is that it is always pair with whipped cream or vanilla ice cream for extra richness.
Chocolate Lava Cake
Equipment
- Oven
- Fridge
- Induction/ Stove
- Pot (Double-Boil)
- Mixing Bowl
- Whisk
- Spatula
- Sieve
- Seal Bag/ Ziplock Bag
- Ramekins 4” (2 nos)
Ingredients
Chocolate Lava Cake
- 35 g All Purpose Flour
- 3 g Cocoa Powder
- 70 g Dark Chocolate
- 30 g Castor Sugar
- 60 g Salted Butter
- 75 g Egg
Vanilla Ice Cream
- 120 g Whipping Cream
- 2 tbsp Castor Sugar
- 1 tsp Vanilla
Instructions
Chocolate Lava Cake
- Coat your ramekins (4” size) with a thin layer of butter. Sift some cocoa powder to coat the butter (this is to prevent your cake from sticking to the ramekin).
- Using the double boiler method, stir gently and melt your chocolate and butter.
- In another bowl, add in your egg and sugar and beat until yellow pale.
- Make sure the mixture of the chocolate butter is not too hot and slowly pour into your egg mixture, and fold in your batter slowly.
- Sift your all purpose flour and cocoa powder in a bowl, then mix it with the chocolate mixture until it well combined.
- The mixture will be a little bit sticky and thick.
- Divide your batter equally into 2 ramekins and chill for 30 mins in the freezer.
- While freezing, preheat your oven at 200°C.
- Take out your cakes from the freezer after 30 mins and bake at 200°C for 12 mins (10-14 mins depending on your oven).
- You want to see your cake jiggle slightly on top when you remove it from your ramekin.
- Run a spatula around the side of the ramekin to make sure the sides are not sticking.
- Place a plate on top of your ramekin and flip the ramekin and plate upside down.
- Remove the ramekin and dust lightly with icing sugar.
Vanilla Ice Cream
- Combine cream, sugar and vanilla into a bag and seal.
- Put the cream mixture into a bigger bag filled with ice and salt.
- Shake until it starts to freeze (5-10 minutes).
- Serve together with your cake and other toppings!
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