I always wanted to bake these lovely chocolate volcanoes. I even gave them a try but maybe the oven was too hot or maybe i let them set in the oven for too long or God knows what. But they weren’t runny from inside, as they are supposed to be. The lava cake missed it’s lava hehehehehe
So when i saw this recipe with it’s how-to-make help images, i just couldn’t resist, that was it! I had to bake ’em again, i just had to 🙂 And there i was, all never and excited at the same time, as they were finally baking in the oven half an hour later. And to my surprise, they came out just perfect! Firm from the outside and runny from the center inside, 😀 yay! See for yourself!
Amendments I’ve made in here.
- I used coffee powder instead of instant coffee.
- Used half a teaspoon of vanilla essence.
- I used extra dark chocolate instead of bitter-sweet chocolate.
Now I’m giving you the original recipe here.
All you need>>>
Dark chocolate or cooking chocolate———– 8 oz
Unsalted butter——————————- 225g
Coffee powder——————————— 1/2 tsp
Egg yolks————————————– 4
Castor sugar———————————– 3/4 cup
Vanilla essence——————————— 1 tsp
All-purpose flour—————————– 1/4 cup
How it’s made>>>
- Preheat the oven to 200 C.
- In a heat proof bowl combine butter, chocolate and coffee. Place it over a pan of boiling water and let it all melt together nicely. When melted keep aside.
- In another bowl combine eggs, egg yolks, sugar and Vanilla essence, beat it till fluffy and pale.
- Once the chocolate mixture has cooled completely, add it to the egg mixture in a thin stream and continue beating till all used up.
- Sift flour on top and gently fold it into the batter, don’t over mix it.
- When done pour into your ramekins, place them on a baking tray and bake for 13-15 min or until they are raised a bit and a bit harder on top.
- Let it rest for 10 sec. then run a sharp knife around the edges very careful and lift the ramekin, the cake will softly slide off.
Garnish with Whipped cream and enjoy! 😀