Chocolate Lava Cake (Foolproof)
Author: 
Recipe type: Dessert
Cuisine: Western
Prep time: 
Cook time: 
Total time: 
Serves: 4 pieces (based on ramekins of 8 cm in diameter)
 
Ingredients
Lava Cake Batter
  • 100g dark chocolate couverture
  • 50g unsalted butter
  • 50g cream
  • 100g egg
  • 50g egg yolk
  • 30g Castor sugar
  • 40g cake flour (sifted)
Chocolate Truffles
  • 30g cream
  • 30g milk
  • 50g dark chocolate
  • 15g unsalted butter
Coating of Ramekins
  • Melted Butter
  • Castor Sugar or Cocoa Powder
Instructions
Chocolate Truffles
  1. Add all the ingredients for the chocolate truffles into a mixing bowl and heat over the pot of simmering water. Ensure that the water did not touch the bottom of the bowl.
  2. Whisk the chocolate mixture until combine and remove from heat
  3. Pour the melted chocolate mixture into a mould, smaller than the ramekins
  4. Chill until harden, at least 4 hours or put it freezer for shorter setting time
  5. Preheat the oven at 200 degree Celsius or air-fryer @ 180 degree Celsius when preparing the batter.
Chocolate Cake Batter
  1. Melt the chocolates, cream and butter in a mixing bowl and heat over simmering pot of water. Remove the bowl of chocolate mixture from heat and put aside
  2. In a separate bowl, combine the eggs and sugar
  3. Combine the chocolate mixture and egg mixture together, then add in the sifted flour until just combine. Do not mix for too long.
  4. Brush the ramekins with melted butter then coat with sugar/cocoa powder. Tap out any excess.
  5. Pour the chocolate cake batter into the ramekins until ⅓ full.
  6. Gently place the chocolate truffle into the center of the batter. Then continue to fill the ramekins with batter until ¾ full. Ensure the truffle is covered with batter
  7. Bake the cake in oven for 8 to 12 mins; Air fryer only requires 6 mins; or until the tops are just set.
To Serve
  1. Run a thin knife around the ramekins to loosen the cakes
  2. Invert the ramekins onto 4 individual serving plates, then lift and remove the ramekins.
  3. Spoon 2 scoops of vanilla ice cream or ice cream of your choice and top with some berries.
  4. Serve hot!
Notes
*for make-ahead chocolate cake, chill the batter in ramekins in the fridge and bring to room temperature before baking.
Please note that oven temperature varies with different ovens, given baking time might varies
Baking time Will also varies based on size of ramekins used. Baking time given is based on standard ramekin size of 8 cm in diameter. Longer time is bigger ramekins are used and shorter time if smaller ones are used
Recipe by eckitchensg at http://eckitchensg.com/2015/07/chocolate-lava-cake-foolproof/