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How To Make Perfect Molten Lava Cake

2017/06/20

Gooey molten lava cake is, by far, the world’s finest dessert. On breaking into the cake’s exterior, you’ll be floored by the sudden gush of the molten core and the really soft cake encasing it.


Perfect Molten Lava Cake

Molten lava cake is the perfect fix for chocoholics and rises wonderfully on baking. Consume soon after baking to experience the warm chocolate dribbling out of the spongy cake.




Preparation Time- 25 minutes

Cooking Time- 15 minutes

Total Time- 40 minutes

Serves- 4
Ingredients

Egg yellow (two)

Egg whole (two)

Confectioner’s Sugar (three tablespoons)

Unsalted butter (five tablespoons)

Dark chocolate (113 grams)

Flour, all purpose (three tablespoons)

Cocoa powder (four teaspoons)

Almond extract (one-eight teaspoon)

Vanilla extract (one-eighth teaspoon)


Procedure

We start off by generously greasing the inner surfaces of four ceramic/glass bowls (ramequins) of 5.5 ounces capacity each with some plain, unsalted butter and set aside in a casserole dish.

Add the sugar, vanilla and almond extracts along with the yellow portion (yolk) of duo large-sized eggs as well as duo whole eggs in a large metallic bowl. Continually swirl the wire whisk in brisk circular motions inside the bowl till one gets a light, frothy or foamy, pale yellow or lemon-coloured mixture. An electric mixer can also be used for the recipe.

In a glass bowl split the dark chocolate bar into small pieces and add the butter cubes in it. The constituents of the glass bowl can be melted by placing it inside the microwave at low/defrost setting for some seconds to a minute. One is essentially trying to just melt/warm the chocolate rather than cook it.

The liquid mixture of chocolate and butter must now be poured into the foamy egg and sugar mixture. Thoroughly whisk for combining the ingredients and then add the sifted cocoa powder, all purpose flour and a pinch of salt. Keep whisking till all the constituents are combined properly and no lumps are noticed. Your chocolate lava cake batter is ready.



Pour the batter into the greased ceramic bowls till mid-way level and then gently tap them down to remove any air bubbles. Now, cover the bowls with a cling film and place under refrigeration for thirty minutes to chill them. After this time period take out the bowls and pour some tepid water into the casserole dish containing the ceramic bowls till mid-way level and place it in a preheated oven set at 425 degrees Fahrenheit for fifteen to eighteen minutes.


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We are looking for a firm exterior for the cakes and most of the interior to be molten chocolate. Remove the bowls out of the oven and set aside for fifteen minutes to cool them down a little. The corners of the cake can be loosened with a knife and then the ceramic bowl must be inverted over a platter and gently tapped for dislodging the cake. Give a nice dusting of powdered sugar to the molten lava cake and serve alongside some coffee/vanilla/chocolate ice cream.


Eggless Molten Lava Cake

If you crave biting into a delicious molten lava cake, though, without the egg constituent then here’s an amazing recipe that is sure to hit the sweet spot.



Photo Credit: Chocolatecake8.info/molten-lava-chocolate-cake/


Preparation Time- 25 minutes

Cooking Time- 15 minutes

Total Time- 40 minutes

Serves- 3
Ingredients

Chocolate chips (75 grams) or Dark chocolate, bitter and semi-sweet (3 ounces)

Sweetened Condensed milk (150 milliliters)

Unsalted butter at room temperature (120 grams)

Sifted Flour, all purpose (60 grams)

Baking powder (half teaspoon)

Orange liquer (1 tablespoon)

Vanilla extract (a teaspoon)


Procedure

Fill a metallic pan with water up to half way mark placed on medium heat and place another pan that fits over the lower pot. Put the chocolate and butter cubes in the upper vessel which would gradually start melting under the influence of the gentle heat emitted from the lower pan. Keep mixing with a wooden spoon to mix the duo ingredients together as they gradually melt.


Once you get a runny chocolate mixture then pour in the condensed milk, orange liqueur and vanilla extract, combine well and shut down the heat source. In another medium sized bowl we combine the dry ingredients like the sifted flour and baking powder together.

Now gradually add the dry ingredients in small batches into the pan containing the liquid ingredients and ensure a smooth consistency by constantly and briskly stirring with a wooden spoon for a couple of minutes. A hand-held or electric blender too can be used during this process.

Your batter is ready to be poured mid-way into pre-greased glass bowls that are then placed inside a preheated oven set to 350 degrees Fahrenheit for around fifteen minutes. Next, remove the glass bowls and turn them upside down into serving plates and then garnish with some berries and a lightly dusting of powdered sugar. Enjoy.

Photo Credit: Carddit.com/view/tMlKJzW7d






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