Chocolava (Under-Baked Lava Cake) Recipe
Viral Story: The chocolate lava cake, affectionately known as "chocolava," has taken the dessert world by storm with its rich, gooey center that flows like molten lava when cut. This indulgent treat became widely popular in the 1980s and 1990s, with chefs like Jean-Georges Vongerichten credited for its rise to fame in fine dining. Its stunning presentation and delightful taste have made it a favorite in restaurants and home kitchens alike. With its irresistible allure, chocolava has become a viral sensation on social media, inspiring countless bakers to recreate this decadent dessert.
Ingredients
- Unsalted Butter: 115g (1/2 cup), plus extra for greasing
- Brown Sugar: 21g (about 2 tablespoons)
- Caster Sugar: 43g (about 3 tablespoons)
- Salt: 3g (about 1/2 teaspoon)
- Vanilla Extract: 5g (about 1 teaspoon)
- Cocoa Powder (50-60%): 165g (about 1 3/4 cups), finely chopped chocolate can be used if preferred
- All-Purpose Flour: 20g (about 2 tablespoons)
Instructions
1. Prepare Your Equipment
- Preheat your oven to 230°C (450°F).
- Grease four ramekins (about 6 oz each) with unsalted butter and dust with cocoa powder to prevent sticking.
2. Melt the Chocolate and Butter
- In a heatproof bowl, combine 115g of unsalted butter and 165g of cocoa powder.
- Place the bowl over a pot of simmering water (double boiler method) or microwave in short bursts (20 seconds at a time), stirring until fully melted and smooth. Be careful not to overheat.
3. Mix Sugars, Salt, and Vanilla
- In a separate bowl, combine 21g of brown sugar, 43g of caster sugar, and 3g of salt.
- Once the chocolate and butter mixture is melted and slightly cooled, add the sugar mixture to the bowl, stirring until well combined.
- Add 5g of vanilla extract and mix until smooth.
4. Incorporate the Eggs
- Add 2 large eggs and 2 egg yolks to the chocolate mixture (optional, not mentioned earlier). Whisk until the mixture is glossy and well combined.
5. Fold in the Flour
- Sift 20g of all-purpose flour over the chocolate mixture.
- Gently fold it in using a spatula until just combined. Be careful not to overmix, as this can affect the texture of the cake.
6. Portion and Bake
- Divide the batter evenly among the prepared ramekins.
- Bake in the preheated oven for 10-11 minutes, or until the edges are firm but the center remains soft and slightly jiggly.
7. Serve
- Let the ramekins cool for 1-2 minutes after baking. Carefully run a knife around the edges to loosen the cake.
- Invert each ramekin onto a plate and gently lift it off.
- Serve immediately, optionally dusted with powdered sugar or accompanied by vanilla ice cream.
Tips for Home Cooks
Choose Quality Chocolate: The flavor of your chocolava largely depends on the quality of cocoa or chocolate you use. Aim for 50-60% cocoa content for a balanced taste.
Avoid Overbaking: The key to a perfect chocolava is the under-baked center. Keep an eye on the timer, and trust your instincts; if it looks set on the edges but still slightly jiggly in the center, it’s done.
Experiment with Fillings: For added richness, you can place a piece of chocolate or a spoonful of nut butter in the center before baking, which will create an even more molten core.
Cooling Time: Allow the cakes to cool slightly before serving. This helps them set up a bit, making them easier to remove from the ramekins.
Make Ahead: You can prepare the batter in advance and store it in the refrigerator. Bake directly from the fridge, adding a minute or two to the baking time.
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