Saturday, February 4, 2017

Molten Lava Cake

Cheat day treat? Yes please! These past few days, I've been totally not feeling it at all. I've been feeling a slight loss of motivation, I've been feeling sick and under the weather, tired all the time, and just not 100%. So I think that this called for me to #treatmyself. And one of my favorite ways to do so? With a molten lava cake. This molten lava cake recipe is for one, so it's basically like making a mug cake, you're putting in the same amount of work, but instead of microwaving it, you pop it into the oven. Although it takes longer to bake, let's be real, mug cakes are a great invention, but they don't taste nearly as good as one that was baked in the oven. And you know what's even better than a plain cake? A molten lava cake. It's chocolately and moist on the outside, but warm with smooth and rich chocolate on the inside, pure heaven. 



This recipe that I used is adapted from a recipe from PBS. It's pretty true to the original recipe, but I did make some slight modifications in order to make the recipe a bit easier. It's nice to have just one serving of something, but it also makes me a little more guilty spending more prep time, so anything that can cut down the prep time is a good thing. 

This recipe makes one molten lava cake. It can be modified in order to make more by just multiplying all of the ingredients by the number of cakes you desire. These cakes must be served hot, while the chocolate "lava" is still warm and smooth. If they're not served hot, then you're missing out on half the fun and deliciousness, the rich "lava". 




Ingredients:

1.5 oz chocolate (or 1/4 cup of chocolate chips)
2 tbs of butter
2 tsp sugar
1 egg
1 tbs flour
oil, butter, or cooking spray (to keep cake from sticking to ramekin)
powdered sugar (optional, for garnish)
ice cream or whipped cream (optional)
chocolate sauce (optional, for garnish)

Procedure

1. Preheat oven to 400 degrees Fahrenheit. 
2. Put the butter and chocolate in a small microwavable bowl. Microwave until smooth. I ended up microwaving mine for about one minute, stopping to stir it every 15 seconds. 
3. Once the butter and sugar mixture is smooth, add in the sugar, whisking the mixture. 
4. Allow the mixture to cool, while whisking it more. Next, add the egg, but take caution, because if the batter is still too hot, then the egg will cook. Add it slowly to avoid the egg from cooking and making scrambled eggs in your batter.
5. Stir in the flour until the batter is smooth. It should be slightly thickened.
6. Line the edges of your bake-able ramekin(s) with either oil, butter, or cooking spray, being sure to do so generously, so that the cake will be able to come out of the ramekin easily. 
7. Add the batter to the ramekin and bake for 10 minutes. 
8. While the cake is baking, you can prep your optional garnish ingredients, take out all of the ingredients, since it's best to quickly get the garnish on so that you can eat your cake ASAP, enjoying it right out of the oven. 
9. Once 10 minutes have passed, remove from oven and let sit for about a minute to cool. You can choose to eat out of the ramekin, or put it on a plate by flipping over the ramekin over a plate. If you are removing the cake from the ramekin, you may need to take a spoon or knife around the edges in order for the cake to release more easily. 
10. Based off of your optional ingredients, sprinkle on some powdered sugar, then add a scoop of ice cream and/or whipped cream, and then drizzle on some chocolate sauce. 

Enjoy!


3 comments:

  1. Lava cake sounds like a great pick me up after a long week! I will have to give this a try this week!

    -Kim :)
    www.simplybeingkim.wordpress.com

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    Replies
    1. Let me know how it turns out!
      Rebecca xo

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