Saturday, June 4, 2011

.: Decadent Chocolate Molten Lava Cake :.

Moelleux au Chocolat or Chocolate Lava or Chocolate Molten, call it whatever you want, I will love it eitherway. A rich, decadent chocolate dessert, that is chocolate soufflĂ©-like all around, with ooey-gooey warm chocolate oozing out as you use your dessert spoon to scoop for a bite. Best served with a scoop of vanilla ice cream and chocolate sauce drizzled on top. The cold creamy vanilla ice cream, together with the warm chocolate centre makes the perfect contrast!

I tried this recipe during the weekend, and my cousins and brother were impressed with it, even JC, who is not a dessert person, enjoyed it. It was my first time trying out this recipe, and this is indeed an easy, fuss free recipe to follow that will impress your dinner guest nonetheless! My brother was particularly excited, coz many many moons ago (while he was still a student at IMU), he used to frequent this place called Fusion Haven, and boy did he and I enjoyed their chocolate lava!

At that time, it was a mystery to us how they manage do the middle chocolatey part, and we naively speculated that they either left a bar of chocolate in the middle for it to melt, or they injected some chocolate sauce post baking the cake. Now, mystery solved, and no, there's no need to get a syringe for this dessert!

Preparation Time: 15 minutes
Cooking Time: 10 minutes

Ingredients (4 - 5 servings depending on ramekin size):

6 oz. Semi-Sweet Baking Chocolate (or use your favorite 70% dark chocolate bar)
6 oz. Butter (diced, room temperature)
3 Eggs
1/2 cup Granulated Sugar
1/3 cup Flour
Some butter for the ramekins

1. Preheat oven to 350°F (200C)

2. Melt chocolate on low flame in ala bain-marie (double boiler). When melted, take of flame.

3. Stir into melted chocolate diced butter, until it melts.

4. In another bowl, beat eggs and sugar, until it starts to whiten.

5. Stir in melted chocolate and then the flour.

6. Butter 4-5 individual ramekins generously (you don't want your cake to be stuck if you intend to remove from the ramekin before serving, of course, another alternative is to serve it in the ramekin in itself), and pour in chocolate batter, until slightly about an centimeter from the top (leave a lil space as it will souffle up slightly)

6. Cook for about 10 minutes. You will know it’s done, when it looks cake-like on the top, but as you give it a lil jiggle, it is still wobbly.

7. Tip ramekins upside down onto dessert plates and serve. Use a knife and run along side if you find it difficult to nudge it out.

8. VoilĂ ! Serve immediately with vanilla ice cream and chocolate sauce. Or eat it on it's own, warm from the oven!

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