For this week’s Bake Along challenge from Fondbites, Subhashini selected Molten Choco Lava Cake. I have tried the eggless version before for the Baking Eggless challenge, but have never tried it with eggs. I was so reluctant to try this cake because of the eggs in it. And also somewhere I read that half cooked cake can only produce the oozing lava and I was afraid. Today morning I somehow gathered courage and tried the version with eggs. I halved the given recipe to make only 3 cakes. The timing required to bake the cake is the most crucial part of the recipe. If you over-bake it you will not see the lava oozing out. The cake will be still delicious but it would miss the most important part of the final dish. When I made eggless version I slightly over baked it. Though the centre was gooey, the lava didn’t flow out.
I didn’t want to redo the same mistake. So this time I literally sat in front of the oven for the whole baking period. My kitchen itself is like a hot oven. And to reduce heat my husband placed a pedestal fan and my kitchen became a fan forced oven. It is that much hot here and sitting in front of a 200°C oven can be the greatest blunder. But still I didn’t want this recipe to fail. When I took the first ramekin to the serving plate, I was so nervous. I slid a knife all around and flipped it on the serving plate and there comes the lava oozing out. I think I should have baked it a little more as the cake didn’t retain structure. It was nice to look at but I didn’t want to taste it. My daughter tried it and said it was tasty. I served it along with some whipped cream.
Update: As I was not satisfied with the photos I went to re make this again now. At first the cake was undercooked and I left it inside oven for another 5 minutes extra. And finally I turned it and it was baked fully without any lava. But my daughter was happy with that soft chocolate cake. So I am presenting the previous attempt pictures. I really must be crazy to make it again!!!!
Recipe Source: NDTV
Makes 3 cakes
Dark Chocolate-70 gm
Icing Sugar-50 gm
Flour/ Maida-20 gm
Vanilla Essence-1/2 tsp
In a bowl melt together butter and chocolate.
Allow it to cool.
In another bowl whisk together egg and yolk.
Add the icing sugar and whisk until combined.
Now add the vanilla and chocolate mix and whisk until incorporated.
Mix flour and whisk until combined.
Preheat oven to 200°C.
Butter three ramekins and divide the batter between those three ramekins.
Bake for 9-10 minutes. The top must be cooked but should be slightly wobbly.
Remove from oven, run a knife all around gently and flip on to a serving plate.
Sift icing sugar on top and serve along with ice cream and whipped cream.
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