Molten-Centred Chocolate Cakes
Also known as Molten Lava Cakes, these are single serve chocolate cakes with a liquid chocolate centre. The idea of cutting open a chocolate cake to find melted chocolate oozing out has always seemed an exotic way to eat dessert.
Unfortunately all the recipes that I have come across for molten-centred cakes have involved baking the cake batter till the outside of the cakes cook but the middle would be partially cooked resulting in a semi-solid centre. I honestly didn’t think I wanted to make molten lava cakes where the "molten" part of the cake was created by half cooked batter!
Then last month Sra gifted me a book called Everyday Chocolate with about a hundred recipes, every single one with chocolate. I’m not exaggerating. It has 256 pages, and if you take away a few pages (for the contents, introduction, indexing and all that stuff) there’s one recipe every two pages.
So what I wanted to say was that, in this book, there was a recipe for molten-centred chocolate cakes where the centre was actually molten chocolate and not uncooked batter!! I came across Anita’s Molten Chocolate Cakes with chocolate ganache centres. These centres are guaranteed to melt and can be flavoured according to choice.
So I made my Molten Lava Cakes with a chocolate ganache flavoured with orange. The chocolate ganache centres are inspired by Anita's recipe while the recipe for the Molten Lava Cakes are adapted from Everyday Chocolate.
For the Chocolate Ganache Centre :
For the Lava Cake :
- Make the orange flavoured chocolate ganache first. Melt all the ingredients over boiling water till smooth. Keep in the freezer for an hour till firm. Scoop out into balls and keep refrigerated until required. This amount makes a little more ganache than required for the cakes. The extra chocolate ganache keeps in the freezer.
- Now make the cakes. Put the butter, egg, flour, baking powder and cocoa in a bowl and whisk together, till just smooth.
- Spoon half of the batter into paper cases or greased muffin tins. Make a small indentation in the middle of each cake with a spoon. Place a ball of chocolate ganache in each indentation. Spoon the remaining batter on top covering the chocolate.
- Bake at 190C (375F) for about 20 minutes till springy to touch and the top of the cake is slightly crusty. Stand for 2 to 3 minutes before removing from the moulds.
- Invert onto serving plates and serve warm dusted with sifted icing sugar or cocoa powder.