I never thought i would be able to get this recipe right… It is easy to make and just needs a bit of tact while baking.
Molten Lava Cake is bascially a cake to be served hot from the oven and when u spoon into it a rich chocolate sauce flows out (thats how it got its name…lava). It has a reason for this…i was explaining this to my son…the batter is rich buttery and chocolately wiith very little flour content…so what happens is when it goes into the oven for a short while a crust forms (like a cake) and the inside is moist and unbaked…so when u put your spoon thru it the unbaked delicious chocolatey batter oozes out..thats it… in simple english 🙂
Now… you  have to make sure you get these steps right…
Oven temperature at 200 degrees with the timer on…. the cakes stay no longer than 10 minutes in the oven.
The results are best when the batter is kept for a day in the refrigerator making it perfect for parties and planning your meals .
INGREDIENTS:
100 grams of butter
100 grams of dark chocolate bar (70% cocoa ) , i used Lindt
3 medium eggs
120 grams of castor sugar ( in spain our ordinary sugar is fine enough…if the sugar you get is not fine weigh it and blend it a bit in the blender)
50 grams of sieved flour and a pinch of salt (ordinary white all purpose flour)
METHOD:
Butter your silicon or ramekin moulds.
Melt the chocolate bar over a double boiler (no please dont microwave it) and once melted add the butter and melt. Cool it a bit. Meanwhile lightly beat the eggs and add the sugar. Beat for a bit, then add the melted chocolate and butter mixture and the pinch of salt.- Fold in the flour carefully (to fold in means to mix in gently). Put the batter in the fridge for an hour or overnight. Heat the oven to 200 degrees for five minutes and then put the batter into the butter moulds and bake for 10 minutes till you can see the top done.
NITU DIDI TIP:
The first lava cake did not come out easily out of the mould…it broke but the rest came out easily and when a spoon was put into it the lovely chocolatey sauce oozed out.
Do not overbake…else it will be like a chocolate cake…
They do not rise…so you can fill your moulds to nearly the top.
Serve with icecream, or custard…. or fruit of your choice.
ENJOY!!!
The choice of chocolate you use is very important..