Friday, February 14, 2014

Lava Cake/Molten Chocolate Cake

      Valentine's day this year coincide with the Chinese version of lover's day -- Chap Goh Meh, which only happened once every 19 years or so.

      We just had our No. N snow storms yesterday and expecting another tomorrow, I wasn't in the mood for elaborate cooking due to the weather. Hubby and I decided to go out for lunch while baby A stays with a sitter. Later in the evening, I made this Lava cake as a surprise for hubby, it was yummy to the core and a good way to end our valentine's celebration!

1 cup Semisweet Chocolate Chips
3/4 cup Butter
1/2 cup all Purpose Flour
1 1/4 cup Confectionery‘s Sugar
3 medium eggs
4 egg yolks
1 tsp Vanilla Extract

Some oil for coating the ramekins/Custard cups

1. Coat the custard cups with a layer of cooking oil.

2. Place chocolate chips and butter in a microwavable bowl and cook at high for 1 minute or until butter melted and chocolate chips starting to melt. Use a whisk to whisk them together.

3. Separate four egg yolks with egg whites, add the egg yolks and another 3 whole eggs into the batter and continue whisking.

4. Add all purpose flour and confectioner's sugar, the batter should be quite thick and not so easy to whisk now. Keep whipping until a very smooth and consistent batter is form.

5. Preheat oven to 400 F.

6. Scoop the batter into ramekins/custard cups until about 90% full, bake for 12-14.

7.  Remove the cake from oven immediately, let it cold down a little, wait for 5 minutes before turning the cups over a dessert plate. It will not fall out nicely if you turn too early as the outer layer of the cake is not yet set.

8. Garnish with some confectioner's sugar and berries.

Note:Since every ovens are slightly different in temperature, it is a good idea to try one or two before baking the whole batch to check for consistency.

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