Sunday, November 13, 2011

Chocolate lava cake

Same ingredients like yesterday's chocolate tart (except the salt), but different amount of them and different result. Chocolate lava cake is a popular French dessert, served worldwide. Its consistency makes it so popular, and namely the soft runny chocolate centre. 
Legend says it was a result of a chef's mistake - the cook took the individual chocolate cakes too early from the oven and the chocolate oozed out when cut in the middle. The right baking time which determines the consistency is around 10 minutes, but it depends on the oven you use and don't bother - if you overbake slightly, you will have just a moist cake.

  • 100 g dark chocolate
  • 100 g unsalted butter
  • 2 eggs 
  • 50 g sugar
  • 20 g flour
  • 1 vanilla powder
Preheat oven to 180° C (350° F)Butter well 6 ramekins to allow the cake to easily come out when ready. Using electric whisk beat the eggs with the sugar until mixture gets frothy and the sugar is dissolved (3-4 minutes).  Pour the chocolate mixture into the eggs and stirr to mix well. Then stir in flour and vanilla and mix well with a spatula. Pour into the ramekins (fill every ramkin nearly 3/4 full) and bake for 12 minutes. After 1-2 minutes cooling time invert the cakes onto serving plates and serve with ice cream or sour cream and some fruits. 
It is important to serve this dessert hot, so you can prepare the baking mixture in advance and  put it in the oven minutes before serving.

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