J didn’t believe me when I said “Come see gooey chocolate oozing out of these cakes”. Although only six years old, she’d seen a fair few chocolate cakes being cut into and was fairly certain that nothing normally oozes out. Not even from an ice cream cake.
I insisted and together we gathered around the little wobbly bobs of chocolate fondants, with a sharp knife and steady hands I sliced into the centre of the dainty little cakes.
“ooooOOOUUUUU” was the reaction I wanted, and got (phew!!) 🙂
“It’s coming out! Just like lava!” J looked at me, incredulously.
Yes dear, that’s why they are called Molten Lava Cakes!
I love how these turned out, the beautifully rustic looking cakes held its class. What is the secret, you may ask? Well when a chef shares his tip with you, listen up… Baked bean tins! Simon Gault shared his recipe and I’ve been collecting tins over the last few weeks in order to put this to the test…and so glad I did.
The following is my version with slight tweaks e.g. Oven temperature and time. I also tested with a small 3″ Fat Daddio’s pan but that did not turn out as nice. If you have to make it right now and have not collected tins, you can use small ramekins or dariole moulds with the bottom lined with baking paper. Cooking time will need to be adjusted for a further 3 minutes. Now stop gawking and go make some!!
1/3 cup caster sugar
250g dark chocolate (at least 72% cocoa solids)
250g butter, plus extra for buttering the moulds
3 tbsp ﬂour (or almond meal to make this dessert gluten free)
2 tbsp cocoa powder
icing sugar for dusting
- Using an electric beater, whisk the eggs and yolks with the sugar until thick and pale.
- Melt the chocolate and butter in a double-boiler or in a stainless steel bowl over a saucepan of boiling water, stirring constantly to prevent burning. Fold the melted chocolate mixture into the egg mixture until combined and of an even consistency.
- Sift the ﬂour over the mix and fold in until completely incorporated with no lumps. Transfer the mixture to a piping bag and place in the refrigerator until ﬁrm.
- Butter 8 baked bean cans, lightly dust with cocoa powder and place on a baking tray with a square of baking paper under each can. Once the mixture is ﬁrm, pipe into the moulds, then refrigerate until set. (Make sure you have cleared some fridge space beforehand to accomodate your baking tray).
- Preheat the oven to 180°C. Bake the chocolate puddings for 14 minutes (wooden skewer test will show it is wet). Remove from the oven and, very importantly, allow them to stand for 3 minutes before removing from tins, to avoid cracking. Turn out the puddings onto individual plates by using a sharp knife and go around the sides of the tin. Dust with icing sugar.