Saturday, November 14, 2015
LAVA CAKE: Molten peanut butter & chocolate fondant cakes
Ingredients
200g dark chocolate, chopped
100g unsalted butter, chopped
(If you don't have unsalted, don't worry, I used salted butter and it still works)
2 eggs
2 egg yolks, extra
(To separate egg yolk from egg white, crack the egg open over a small bowl, but don't put it in yet! Using the two half shells that you have now, slowly transfer the egg back & forth between the two shells, while the egg white drips down into the bowl. Repeat process until you are left with only the egg yolk)
1/2 cup (110g) caster (superfine) sugar
1/4 cip (35g) plain (all- purpose) flour, sifted
Cocoa, for dusting
Method
1.) Preheat oven to 200 degrees Celcius. Place the chocolate and butter in a saucepan over LOW HEAT and stir until the chocolate is melted and smooth.
The used chocolate - Decent chocolate should be enough. You DON'T need Lindt dessert chocolate etc.
The chopped butter/ chocolate
Molten Chocolate: The secret is to melt the chocolate & butter at a VERY, low heat to make sure it doesn't burn and stick.
2.) Place the eggs, extra yolks and sugar in a bowl and whisk until well combined. Add the chocolate mixture and flour and whisk again.
The egg/ sugar and flour/ chocolate BEFORE it is whisked.
The egg/ sugar and flour/ chocolate AFTER it is whisked.
3.) Spoon the mixture into the dariole moulds/ ramekins until it fills halfway.(depending on what you're using. Original recipe asks for dariole moulds which I didn't have, so I just improvised with ceramic ramekins)
IMPORTANT NOTE: Make sure you grease the container really well, or the cake will stick to the sides after baking and won't come out.
Ramekins- A ceramic bowl used to serve food/ used for baking. Small ones should suffice.
The ramekins filled HALF- WAY
4.) Spoon some peanut butter and place it right in the centre of each mould.
(I use one teaspoon of peanut butter per mould. You can use more if you want, depending on how much filling you like, but don't add TOO much or it will burst open your cake)
How it looks HALF- FILLED w/ PEANUT BUTTER in the centre
5.) Fill the remaining of the mixture into the moulds/ containers until it fills just below the top line. DON'T over- fill it because the cake will rise during baking.
With any leftover batter, you can make anything you want with it. I just formed a cupcake with it.
How it looks filled the WHOLE way + lonely chocolate lava cupcake
6.) Place moulds/ containers on a baking tray and bake for 16- 18 minutesOR until the cake springs back when you touch the surface with your finger. Gently turn out the cakes immediately and dust with cocoa to serve.
It is best eaten straight away as the centre will harden if you put it back in the fridge or leave it overnight and you won't get the "lava filling".
How they should look like out of the oven.
Close- up look
Notice the one on the right, that's what happens if you get greedy and put too much filling
The finished product + dusted with chocolate powder (because I didn't have cocoa)
How it looks when opened up. The inside peanut butter filling should just flow out like "Lava"
The leftover cupcake
Verdict
One of the easiest desserts that I've made and tastes absolutely awesome, especially with the peanut butter filling. The cake is soft, moist and very chocolatey.
Note 1: If you want to be creative, use Nutella to make it a hazelnut chocolate filling or any other filling you want.
Note 2: Most likely, the cake will be a bit stuck to the container when you take it out of the oven, so just carefully use a knife and cut around the very top to loosen the cake :)
Source:Best Food in Sydney
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