Friday, August 16, 2013

Recipe: Molten chocolate lava cake

Volcanic eruption. ZOMG! Can't believe I made it!!!! *pat self at shoulder* 

It was really an impromptus decisions to bake molten lava cake the other day. It all started from me craving for something chocolatey and then the cake visited my mind. Well, did a simple google and realised I have like all the ingredients needed! Fate, I call. :) 

Ingredients (makes three 6-oz ramekin cakes):
100g dark chocolate (example, Cadbury Old Gold 70% cocoa), cut to small cubes
100g unsalted butter, cut to small cubes
2 eggs
50g caster sugar
20g self-raising flour

1. Melt dark chocolate and butter over a hot water bath (do not use direct stove heat, the ingredients will burn).
2. In a large bowl, use an electric whisk to beat the eggs and sugar till the mixture turns pale and frothy. 
3. Pour melted chocolate and butter (1), into the egg mixture from (2). Stir in the flour. Use a spatula to mix everything evenly.
4. Grease your ramekins with some melted butter (so that the cake will come off cleanly when baked). Fill the ramekin almost 3/4 full with the chocolate mixture and bake in a preheated oven of 180 C for about 12 minutes (depending on your oven). 
5. When it is baked, remove ramekin from oven and let cool for 1-2 minutes. Use a spoon to gently loosen the edges. Carefully invert the cake onto serving plate.
6. Serving suggestion: Use a sieve to dust icing sugar over the cake. Serve a scoop of vanilla ice cream and some berries at the side.

Recipe adapted from here
I made 3 but had only 2 successful ones, which made me realised that step (5) is very crucial! I was very eager when the lava cakes were ready and couldn't wait for that 2 minutes to unmould and thus resulted in my cake collapsing the moment I took it out of the ramekin. :( 

Lesson learnt, I waited before I removed the cake and yes, my cake stands! :') 

The cake is deliberately slightly undercooked so as to achieve its ideal consistency which is runny in the middle but if you over-bake it, you will get a super moist chocolate cake which is yummy too.



  1. Hi lirong. Do you know if I could refrigerate the cake over night and heat it up using microwave the next morning? What microwave settings should I use to keep the chocolate molten?