Perfectly soft cake on the out and flowing chocolate inside.
Choco lava cake – When I say the name itself, I feel like I am floating on a pool of chocolate!
YES.. It is the best dessert after dinner or anytime. Cakey outer layer and melted chocolate in the center just make your day. But it might get tricky when you try to bake this cake. Though it is a recipe which they invented by mistake, making that mistake right every time is the key to this choco lava cake. Easy to say but I have tried 3 times to get this recipe right. First I tried with butter and it did come out good but I felt something is missing. Then I tried out with margarine but by mistake I added wrong proportion of it. Margarine is a butter substitute and it makes the cake very moisture and soft. So adding margarine to the right amount is the key for perfect choco lava cake as if you add more margarine it is going to overcook the cake and the egg leaving a burnt egg smell to the cake.
Then I added 1/4 cup of margarine with 2/3 cup of dark chocolate and the cake has come out perfect! So if you have idea of making the molten lava cake please follow the instructions as such.
Another must do thing is greasing and dusting your ramekin bowl ( if you prefer to serve it out of bowl). If you want to leave the cake in the bowl you really don’t have to think about cake sticking to the bowl. There are foil cake trays available in stores and that can serve the purpose.
Keeping the oven ready is the next key step. Before you start greasing your ramekin bowls preheat your oven to 400 deg F. If you are using OTG keep your temperature of the OTG to 200 deg C.
Let the oven gets preheated for 10 to 15 mins so when you put the cake inside the oven it will start cooking right away. Otherwise it is going to take a while to start to cook which might affect the result. We don’t want that to happen! And the last thing to do is when you add sugar, make sure that you combine it and not dissolve as it gives a nice texture.
- Butter for greasing the ramekin bowls
- All purpose flour for dusting
- 2/3 cup Dark chocolate chip / Dark chocolate bar
- 1/4 cup Margarine
- 2 Eggs at room temperature, add one by one.
- 1/2 cup Granulated sugar
- 2 Tbsp All purpose
- Confectioner sugar for sprinkling ( optional )
- Preheat the oven to 400 deg F for 10 mins.
- Grease the ramekin bowls with butter. Use fingers to apply the butter on edges evenly so it coats the flour dusting evenly.
- After applying the butter, add a tsp of flour to all the ramekin bowls ( I used 5 ramekin bowls). Make sure that the flour covers the ramekins evenly. If the flour and butter greasing is not done evenly the cake is going to stick to the bowl and won’t release out the bowls.
- In a mixing bowl, melt the dark chocolate with the help of double boiler ( this can be done as shown in the recipe video). Just make sure the water does not touch the chocolate otherwise the whole thing is collapsed.
- Once the chocolate is completely melted, add the margarine in and mix until the margarine melts up and incorporate with the dark chocolate. Remove from the double boiler and let it cool down slightly before adding the eggs.
- Add the room temperature eggs 1 by 1 into the chocolate – margarine mixture and mix them thoroughly.
- When the eggs are well mixed in, add the granulated sugar and mix slightly but do not dissolve it.
- Last thing is the all purpose flour. Add the all purpose flour and combine without lumps.
- Pour the batter into the ramekins and bake at 400 deg F for 7 to 10 mins.
- Take it out and when you see the cake formation outside and undercooked in the center means the cake is done!
- Wait for 2 mins and use a knife to release the cakes and flip the bowls carefully on a plate. Cut the cake and you should see the gooey chocolate flowing which means your cake is perfect.
Hope you liked the recipe and I will share another interesting recipe in my next post. For more interesting recipes, please feel free to visit “Sindhuja Prem“.