CHOCOLATE LAVA CAKE
9 March 2009
Molten chocolate lava cakes have become quite the talk of the town in recent years – slightly crispy exterior opening to reveal a melting chocolate heart! They really are the best of both worlds… a chocolate pudding & chocolate cake combined.
Though I have to admit that I have shied away from serving these lovely cakes at dinner parties, as the whole de-moulding process can go so terribly wrong – towers cracking, chocolate promenading, desert plates ruined.
It was Katya’s TEA CUP idea that solved the problem! Five to six cups (sturdy Ikea variety works best), are buttered & sprinkle with crystally demerara sugar, then covered with unctuous chocolate batter. After being perfectly cooked, they are served with a dollop of whipped cream & powdered with coco or spice.
The presentation is beautiful, the taste divine & gone is the impending doom of serving. You don’t even need to rush out & buy expensive fancy moulds to make this desert!
See link ‘Chocolate lava cakes‘ below for recipe:
A SIDE NOTE: As everyone’s oven is different as are their tea cups, in my experience it is best to do a trial run of this desert before the Queen mother arrives on your door steps. A cooking time of 14 minutes might work perfectly for me, but perhaps you will need a minute more or a minute less to get your desired lava texture. Please see *** below.
RECIPE – SWEET PEA Blog
- 125gr Dark chocolate (70%)
- 125gr Unsalted butter (at room temperature)
- 2 eggs
- 90gr white sugar
- pinch of salt
- 75gr white all-purpose flour
- 100mL full fat (whipping) cream
- coco powder for decoration*
- demerara sugar ** (approx. 5+ tablespoons) + butter for tea cups
* You can decorate with ground cinnamon, nutmeg or coffee as you prefer
** Use white sugar to coat the tea cups if you do not have demerara sugar
- First butter 5 tea cups (size 9x5cm, 125mL = 1cup). Place a heaping tablespoon of demerara sugar into each cup and roll around till all side are evenly coated up to the top of the cup. Set aside
- Preheat oven to 180°C / 350°F
- In a bain-marie melt the chocolate & butter
- Beat the eggs well. Gradually add the white sugar. Beat until light in colour & frothy
- Slowly add the chocolate/butter mix
- Add the flour & pinch of salt
- Fill each tea cup halfway with chocolate mixture
- Place the tea cup on a baking sheet
- Cook for 14 minutes***
- While waiting beat the whipping cream
- Serve molten cakes immediately with a dollop of cream & sprinkle with coco
***Each oven is different. Try cooking the cake for 12 minutes then test with a tooth pick – you want the exterior to be just cooked & the interior of the cake to stay liquid. NOTE: keep in mind that when the cakes are removed from the oven, the tea cup is still very hot, so they will cook a little bit more.