Molten lava cakes are always baked in ramekin dishes and have four main ingredients: butter, eggs, sugar, and chocolate. The butter and chocolate are melted together, while the eggs are either whisked with the sugar to form a thick paste, producing a denser finished product; or are separated so the egg whites can be whipped into an egg foam to provide more lift (and thus a lighter cake) when the mixture is baked.
Rather than presenting only the cake itself in a ramekin or on a plate, the baker may choose to make the cake more appealing. Fresh raspberries, a drizzling of raspberry and/or chocolate sauce, and dustings of powdered sugar may be added to enhance flavor, or a sprig of mint may look more appealing as well. For a more intense chocolate taste, the baker may also add a tablespoon of strong coffee.
The United States-based chef Jean-Georges Vongerichten claims to have invented molten chocolate cake in New York City in 1987, but the French chef and chocolatier Jacques Torres has disputed that claim, arguing that such a dish already existed in France. According to Vongerichten, he pulled a chocolate sponge cake from the oven before it was done and found that the center was still runny, but was warm and had both a good taste and a good texture. Regardless of who invented the dish, Vongerichten has been credited with popularizing it in the United States, and it is now almost a de rigueur inclusion on high-end restaurant dessert menus.
|From WikiHow Recipes|
|Chocolate Molten Lava Cake|
3/4 Cup [6oz]
dark cooking chocolate
3/4 Cup [6oz] softened butter
or unsalted as per preference]
1/3 Cup [5oz]
All Purpose Flour
1/4 tsp Baking Powder
pinch of salt
ramekins in which to bake the mixture
1/2 Cup [4oz] Caster Sugar*
Pre-heat oven to 350F degrees. Sift flour, baking powder, salt, and mix together well. Beat eggs and sugar together well until nearly white in appearance. For a fluffier cake separate the eggs and blend egg whites separately. Use a bain marie to melt the chocolate. Add the butter to the melted chocolate. Combine chocolate, eggs, and flour mixture [a rubber spatula is recommended but not essential]. Fill ramekins 2/3 full and bake mixture at 320F degrees for 10mins.
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