Molten Chocolate Cakes (Easter Dessert)

My favourite part of Easter is the chocolate desserts. Molten chocolate cake, aka lava cake or chocolate fondant pudding, is very popular around the world. It is even served in high-end restaurants and is suitable for all occasions. I personally feel that the bitter taste can resemble the remembrance of the sufferings of Jesus Christ, and the sweet taste associates with the joy of the victory of His resurrection.

Back to the cake, it’s not that difficult when you actually roll up your sleeves to make this delicious chocolate cake. But producing the spectacular, oozing runny, lava-like chocolate inside needs a little experience of knowing how to work with your own oven. The prime principle is not to over cook the chocolate batter.

Molten Chocolate Cakes Recipe

(Printable recipe) By Christine’s Recipes
Course: Dessert, Bakery
Cuisine: Western
Prep time: 20 mins
Cook time: 9 mins
Yield: 3 serves（3x150ml-capacity ramekins）

Ingredients:

• 100 gm unsweetened black chocolate
• 100 gm unsalted butter, diced, plus more to brush ramekins
• 2 eggs
• 60 gm caster sugar
• 20 gm plain flour/ all-purpose flour
• cocoa powder, to sprinkle the ramekins
• icing sugar, for garnish

Method :

1. Preheat oven to 180C/356F.
2. Brush ramekins with butter. Evenly sprinkle cocoa powder at the bottom and sides of ramekins, then line with baking paper. You’d find it’s much easier to remove the cakes from the ramekins after baking.
3. In a clean bowl, melt the chocolate and butter, over a saucepan of simmering water. Remove from heat. Set aside.
4. Use an electric mixer to beat the eggs and sugar in a large bowl, until the mixture turns pale, thick and fluffy.
5. Fold in the chocolate mixture into the egg mixture and combine well.
6. Sift in the flour and lightly combine well. Do not over mix. The batter will deflate otherwise.
7. Divide the batter into ramekins. Bake in the preheated oven for 9 to 10 minutes, until the outside edges are set, yet with wobbly inside. Remove from oven and let them rest for a minute or two on a wire rack. Run a sharp knife around the edge of each cake. Invert each cake onto a serving plate. Carefully remove the ramekin. Served warm with strawberry or any fruit you like, or with whipped cream.

Notes:

• The key to making this chocolate cake with soft, lava-like center is timing. Don't overcook the cake. I baked for about 9 minutes. As the power and temperature of every oven is so different, please adjust the time accordingly.
• The batter can be prepared well in advance and chilled in fridge, wrapped by plastic film. Bake in a preheated oven just before serving. The cold batter takes a minute or so longer to bake.
• I used unsweetened black chocolate with 70% cocoa. Feel free to choose those with 50% cocoa if you prefer less bitterness.