Molten Chocolate Cake

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Now, isn’t this oven glove cute or what? I couldn’t resist the idea of photographing it and I found this opportunity with these cakes. My mother bought them for me and I think they are lovely. Anyway, yesterday my son finished studying early enough to allow me to go to the kitchen and make these lovely molten cakes. He is in the first grade and every day we are trying to get used to the idea that from kindergarden we have now things to do at home i.e. studying, reading, memorizing etc. Now these cakes are very easy to make but you have to be very careful when you bake them. Not too long, not too early. I found the recipe from Margaret M. Johnson’s book: “Tea & Crumpets: Recipes & Rituals from European Tearooms & Cafes”. As I said, it is very easy and is made in no time. That, makes it ideal for a weekday afternoon. Let’s make it then.

Molten Cake

Molten Chocolate Cake
Ingredients
Cooking spray
1 cup all-purpose flour, plus more for dusting
142 gr. chocolate (I used couverture-style 55% cocoa but I am sure any chocolate will do fine)
1/2 cup unsalted butter (As I told you, I almost never use butter. I substitute with margarine)
4 large eggs
1 cup sugar
1/2 tsp vanilla extract ( this ingredient was not in the recipe, but in my opinion vanilla covers the intense taste of eggs)
Whipped cream, for serving (optional)
Fresh berries, for serving (optional)
Fruit coulis, for serving(optional)
Caster sugar (definitely what I have used)

 

Instructions
Preheat oven to 175 C. Spray 8 4-ounce (or 112 gr.) ramekins with cooking oil or margarine and dust with flour, tapping out the excess.
In a small saucepan over medium heat, melt the chocolate with the butter.
In a medium bowl, beat the eggs and the sugar until light and fluffy.
Stir in the flour and the chocolate mixture.
Transfer the batter to the ramekins and bake.
Now here is the trick.
I baked them for 15 minutes, but you should see which time is appropriate for your oven.
Run a knife around the sides of the chocolate cakes and invert them onto serving plates.
Top with either one of the above choices and serve them immediately so as to have the melting effect.
Good Luck.

Molten Chocolate Cake
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Ingredients/ Συστατικά
  • Cooking spray
  • 1 cup all-purpose flour, plus more for dusting
  • 142 gr. / 5 oz. chocolate (I used 55% cocoa but I am sure any chocolate will do fine)
  • ½ cup unsalted butter
  • 4 large eggs
  • 1 cup sugar
  • ½ tsp vanilla extract
  • Whipped cream, for serving (optional)
  • Fresh berries, for serving (optional)
  • Fruit coulis, for serving(optional)
  • Caster sugar (definitely what I have used)
Instructions/ Εκτέλεση
  1. Preheat oven to 175 C / 350 F.
  2. Spray 8 4-ounce (or 112 gr.) ramekins with cooking oil or margarine and dust with flour, tapping out the excess.
  3. In a small saucepan over low heat, melt the chocolate with the butter.
  4. In a medium bowl, beat the eggs and the sugar until light and fluffy.
  5. Stir in the flour and the chocolate mixture.
  6. Transfer the batter to the ramekins and bake.
  7. Now here is the trick.
  8. I baked them for 15 minutes, but you should see which time is appropriate for your oven.
  9. If you want lava cakes then 15 minutes is the max.
  10. If you want normal cakes then bake for 20 minutes.
  11. Run a knife around the sides of the chocolate cakes and invert them onto serving plates.
  12. Top with either one of the above choices and serve them immediately so as to have the melting effect.

 
Ρευστά Κεκάκια Σοκολάτας
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Επιδόρπιο
Ingredients/ Συστατικά
  • Bούτυρο για το βουτύρωμα των φορμών
  • 1 φλ. αλεύρι, συν περισσότερο για το πασπάλισμα των φορμών
  • 142 γρ. σοκολάτας (χρησιμοποίησα κουβερτούρα 55% κακάο)
  • ½ φλ. ανάλατο βούτυρο
  • 4 μεγάλα αυγά
  • 1 φλ. ζάχαρη
  • ½ κ.γ. εκχύλισμα βανίλιας
  • Κρέμα σαντιγί, για το σερβίρισμα (προαιρετικά)
  • Ζάχαρη άχνη
Instructions/ Εκτέλεση
  1. Προθερμαίνουμε το φούρνο στους 175 C.
  2. Βουτυρώνουμε 8 φορμάκια και αλευρώνουμε.
  3. Σε μια μικρή κατσαρόλα σε χαμηλή φωτιά, λιώνουμε τη σοκολάτα με το βούτυρο.
  4. Σε ένα μέτριο μπολ, χτυπάμε τα αυγά και τη ζάχαρη μέχρι να αφρατέψουν.
  5. Ρίχνουμε μέσα το αλεύρι και το μίγμα σοκολάτας.
  6. Μεταφέρουμε και μοιράζουμε το μείγμα στα φορμάκια και τα ψήνουμε.
  7. Αν θέλετε το εσωτερικό να είναι ρευστό ψήστε για περίπου 15 λεπτά.
  8. Αν θέλετε να είναι κανόνικό κέικ ψήστε για 20 λεπτά.
  9. Τρέξτε το μαχαίρι γύρω γύρω γύρω από τις πλευρές των φορμών και αναποδογυρίστε τα επάνω σε πιάτα σερβιρίσματος.
  10. Πασπαλίστε με ζάχαρη άχνη ή σαντιγύ.

 

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