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Article: Baking the delicious looking molten Choco Lava cake

Baking the delicious looking molten Choco Lava cake

Baking the delicious looking molten Choco Lava cake

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Molten chocolate cake is a popular dessert chocolate cake. The name derives from the dessert's liquid chocolate center. Some other names used are chocolate fondant, chocolate moelleux and chocolate lava cake.

Molten chocolate cakes are nearly always baked in ramekin dishes. A ramekin is a small glazed ceramic or glass bowl used for cooking and serving various dishes. Ramekins are commonly used for preparing and serving individual portions of a variety of dishes.

It is said that the United States-based chef Jean-Georges Vongerichten claims to have invented molten chocolate cake in New York City in 1987. 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.

Let us see how the delicious Choco Lava cake is made at home.

Choco Lava Cake

(Makes 4 servings)
all purpose flour ½ cup (65g)
sugar – ½ cup (100g)
unsweetened cocoa powder ¼ cup (30g)
salt ¼ tsp (1g)
baking powder ½ tsp (2g)
baking soda ¼ tsp (2g)
oil ¼ cup (56ml)
vanilla extract 1 tsp (5g)
milk (200ml)

chocolate, 4 pieces (22g)

Making process

cakePreheat oven to 350F (180C). Grease 4 ramekins or aluminum muffin molds.

In a medium bowl whisk together flour, sugar, cocoa powder, salt, baking powder and baking soda.

Whisk in oil and vanilla extract. Gradually add milk until batter is well combined and smooth.

Divide batter into the prepared molds. Place one piece of chocolate into the center of each mold.

Bake for 20 minutes. Let cool slightly for about 15 minutes before removing from the molds.

Run a sharp knife completely around the inside edge of the molds and invert onto plates.

Sprinkle powdered sugar on top, and serve immediately.309620_f61e923895fe2b84ebeaa9eedfb81cb6_large


Golden tips for good baking
  • The outcome of the cake depends very much on the quality of the cocoa powder used. See that you get a good brand when making this cake.
  • Vanilla extract is what is needed not vanilla essence. Taste wise it makes a shade of difference.
  • To get good blending or mix, take all dry ingredients together and the wet ingredients separately together and mix separately well. Then do mixing in small quantities of wet and dry till the all the ingredients are mixed thoroughly. This gives the batter the very much desired consistency.
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