The Molten Lava Chocolate Cake also known as the Fondant Au Chocolat cake has been on my to-bake list for a long time. As the list kept growing longer and longer, I haven't got a chance to try it as there is always something else which took priority instead. I finally thought about it when my dear hubby requested for a non-creamy cake for his birthday.Molten Lava Cake is a popular french dessert which can be made easily at home. This awfully delicious cake has a runny texture which oozes out from the centre when it is cut open. This dessert was claimed to be invented by a French chef and chocolatier, Jacques Torres, who accidentally under-baked a chocolate sponge cake and served it to his customers. The cake was served warm with a good taste and good texture that it was very well received. This mistake became today's popular molten lava cake and it is usually baked in ramekin dishes. It has four main ingredients: egg, sugar, chocolate and butter. The butter and chocolate are melted together, while the eggs and sugar are whisked together to form a thick paste. The finished product is usually dust with some icing sugar to enhance the flavour and you may serve it with a scoop of vanilla ice-cream.
Molten Lava Chocolate Cake (Fondant au Chocolate)
Ingredients: (makes 2 ramekins with 9.5cm diametre)
30g Castor sugar
100g Dark Chocolate (I use Lindt 85% dark chocolate)
80g Unsalted butter
36g Cake Flour
10g Unsweetened Cocoa powder (I use French Cacao Barry)
100克 巧克力 （我用Lindt 85%黑巧克力）
10克 无糖可可粉 （我用法国Cacao Barry的牌子)
1. Brush the ramekins all over with butter (extra, not from the measured ingredients) and sprinkle a layer of castor sugar (extra, not from the measured ingredients) on it.
2. Sieve the cake flour and cocoa powder together.
3. Cut the chocolate and butter into smaller pieces, melt using the bain-marie (double boiler) method. (I use Brandt induction hob, no need for a bain-marie, with the ultra low temperature, the chocolate can be melted for hours without scorching and hardening!)
|Because of the ultra low temperature, the chocolate can be melted for hours without getting scorching and hardening.|
4. Put the eggs and castor sugar into a stainless steel bowl. Use an electric mixer, start by selecting low speed to mix both ingredients together till combined.
5. Then increase the speed and beat the mixture until light and fluffy (takes about 8 mins) When you lift up the beater, you can see clear folding marks, the mixture is done.
6. Pour in the melted chocolate butter mixture and mix well.
7. Fold in the flour mixture, half a portion at a time. (Do not over-mix to avoid gluten from forming and it will affect the cake texture. )
8. Pour the mixture into the ramekins and put it into the refrigerator for 15 minutes.
9. Remove from refrigerator and immediately put it into the preheated oven at 170 degrees celcius using top and bottom heat with fan. (for brandt oven, I use the traditional pulsed function) to bake for about 9~10 minutes.
10. Remove from the ramekins and dust some icing sugar over the cake. Enjoy while it's warm.
Note: The cake is deliberately slightly under-baked to achieve the runny texture in the centre. However if you over-baked it, you will still get a moist delicious chocolate cake.
Chinese Recipe is adapted from 胡涓涓's baking book and translated to English for my English readers. Photos are personally taken by baking taitai with an iphone, sometimes with just one hand while working with the other.
“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”
© Copyright 2014 bakingtaitai.blogspot.sg