Do you want chocolate fix? Here goes the warm and gooey chocolate cake with fondant (melted chocolate) inside. This under-cooked chocolate cake is an accidental invention of one of America’s best French chefs, Jean-Georges Vongerichten. Don’t forget to use good-quality chocolate.
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Molten Lava Cake Recipe
For 2 persons, 3/4 cup size each (180ml)
Prep time: 20 min
Cooking time: 13 min
- 50 g bittersweet chocolate (1.8 oz), chopped
- 60 g unsalted butter (2 oz)
- 2 tablespoons caster sugar (28 g)
- 1 egg, medium-sized
- Pinch salt
- 2 tablespoons vegetable oil (30 ml)
- 1 teaspoon all-purpose flour (5 g)
- 1 /2 teaspoon pure vanilla extract (2.5 g)
To prepare ramekins, extra butter and cocoa powder
For dusting, extra confectioners’ sugar
Preparation Butter and dust with cocoa powder two ramekins.
Make the batter
Melt chopped chocolate and butter in a double boiler or microwave.
In a mixing bowl, add in an egg, sugar, vegetable oil, vanilla extract, and salt. Stir until combined. I used canola oil today. Don’t use extra virgin oil for this recipe.
Add in melted chocolate and butter mixture and whisk until homogeneous.
Finally add in the flour and whisk to combine. Divide the batter evenly among ramekins.
Bake in the oven preheated to 425 degrees F. (220 C.) for 13 minutes. The center of the cake should be soft.
Turn the ramekins out on a serving plate and wait for 10 seconds and then unmould. Dust with confectioners’ sugar and serve when hot.
Strawberries, raspberries, and a scoop of vanilla ice cream go perfectly well with Molten lava cake.