Gooey chocolatey flowing centres? yas.
Molten lava cakes is a signature, if not the best, chocolate cake to be worshiped. If you look through the history of all possible dessert permutations, you will find that most of them were created by chance. A slight mishap in the kitchen or what you may call “accidents” have brought about some of the most loved baked goods. People believe it was French Chef Vongeritchen who invented the cake, when he took a chocolate sponge cake out of the oven a little too early. However, some claim Molten Lava cakes have been bringing chocolate bliss to the french for a long time in history.
In honour of chocolate, that dark brown sweet rich divine stuff, one must bake Molten Chocolate Lava Cakes. Though it has a perplexing molten centre and contrastingly cooked sides, this cake is not (I repeat not) difficult to bake. A simple batter. No magic potions, no fancy tools, nothing mysterious.
Usually molten lava cakes are baked in ramekins. No porcelain ramekins in your kitchen? No oven-proof dishes? Got a muffin pan? Good.
I like how this recipe makes 6 small lava cakes. But I love how it makes use of a muffin pan. Muffin pans are life savers when it comes to baking in big batches, which was great for the nomsters cause feeding 8 hungry kiddos (who are bound to ask for second helpings) is somewhat challenging. For you, as glorious as lava cakes are, the experience is only memorable if you have friends or family to share it with. If you ever need a recipe for a large batch of molten chocolate cakes, this one is for you.
Our first nomsters baking session was definitely what I’d call a success. A super sweet chocolatey success. With minimal mishaps, except for a few egg-cracking tragedies, all was good. The hungry nomsters enjoyed their lava cakes right out of the oven, with the best vanilla ice cream from dreyers to compliment that bomb of a chocolate flavour.
A beautiful crack in the crust, with moist cakey sides, calling you to pry open that wet ooey gooey indentation in the centre. Not too runny or flowy, but the cake yielded an oozing chocolate sensation nonetheless.
This recipe is a foolproof, just for you.
Molten Chocolate Cakes (from Martha Stewart)
Makes 6 servings. Double the recipe for a large group.
4 tablespoons unsalted butter, room temperature, plus more for muffin tins
1/3 cup granulated sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
8 ounces bittersweet chocolate, melted
Confectioners’ sugar, for dusting
Vanilla Ice-cream, for serving (we highly recommend Dreyers)
Preheat oven to 200 degrees Celsius.
Butter a 6-cup muffin tin. Dust with granulated sugar and tap out excess.
Melt chocolate over a double boiler. (Find out how to here)
Mix the flour and salt in a small bowl. Set aside.
In a bowl of an electric mixer fitted with a paddle attachment, cream the butter and granulated sugar until fluffy.
Add eggs one at a time and beat well after each addition.
On low speed, beat in the flour and salt mixture until just combined. Do not overmix.
Beat in melted chocolate until just combined. Do not overmix.
Divide batter in prepared muffin tin. Bake for 8-10 minutes until the tops no longer jiggle when the pan is lightly shaken.
Remove from oven and let stand for 10 minutes.
Turn cakes out onto plates with a generous serving of cold vanilla ice cream yum yum.
– Nomster Andrea