A hot chocolate volcano cake which erupts in a delicious explosion, causing tasty, molten chocolate magma to ooze out, and makes you lick the spoon and your fingers afterwards..!
What can celebrate a celebration better than chocolate?? Yes, I know that a celebration means to celebrate.. but have you ever celebrated the reason to celebrate..? That is what I am doing nowadays. I am on seventh heaven. All you great bloggers and darling friends have joined me in my first blog event and many have already sent in a great deal of variety dishes. Every post was a revelation in its own.
Honestly, in the last year of blogging I have felt that each blog has a uniqueness, a thumbprint of its own, of course all credit to the author. Every dish, every write up gives a glimpse into the authors heart and soul. And they are so beautiful..!! I have read elaborate posts on some topics and I know that the subject is close to their heart. Sometimes the posts are small and simple, maybe the author was not feeling chatty today or maybe she is rushing off somewhere. Sometimes there is no post for weeks and I wonder if the author is okay, where did they disappear to. It is not intentional but natural, a comradeship builds up between the writers, the reader and the other writers. And the world becomes a little more sweeter and nuttier..! And infinitely better..! I think that is a reason to celebrate..!
The Chocolate lava cake is a classic. It has a place of its own in the hearts of every cake lover, every dessert fan. There are numerous recipes available online and as many variations to follow. I did a great deal of reading on this cake and also prepared it twice. However I was quite unhappy with the results. This is because all the recipes asked for the cake to under baked, so that the centers remain squidgy and molten. The resulting lava looked exactly like the cake batter that went in. I would usually serve it with Hershey’s sauce on top… made it look like more lava. And what I wanted was the Dominoes style Lava cake without any dressing up with Hershey’s.
However this recipe, adapted from Eating Well (2007 issue) magazine solved a lot of questions and gave me much wanted answers. What we do here is that we make a truffle like ganache that goes in the center of the cake, so that on baking it will melt and create the perfect lava – tasty and not cake batter like.! It tastes great served with a dollop of cream / ice cream . For me, this recipe is a keeper..!
NUTTY CHOCOLATE MOLTEN LAVA CAKE
- 4 ounces dark chocolate, chopped
- 30 gm unsalted butter, cut into chunks
- 1 tablespoon granulated sugar
- 1 1/2 Tbs cream
- 2 tsp instant espresso powder, or Nescafe dissolved in 1 tablespoon hot water
- 1 tablespoon light corn syrup / simple syrup
- 1 large egg
- 2 tablespoons Vegetable oil
- 1 teaspoon Vanilla extract
- pinch of salt
- 5 tablespoons powdered Sugar
- 3 tablespoons All-purpose flour
- 1 tablespoon natural Cocoa powder
- 1 1/2 Tbsp crushed Hazelnuts / Almonds
- Melt the butter and chocolate piece on a double boiler or microwave. Combine well and keep aside. Remember that water is the biggest enemy of chocolate. Even a drop of water in chocolate can cause it to seize or become crumbly. In such cases we will have to start with fresh chocolate again.
- First prepare the filling – Combine the cream, granulated sugar and half the espresso in a small bowl. Heat this mixture till the sugar melts into the cream. Remove from flame. Add the light corn syrup and half of the melted chocolate to the cream and mix till well combined. Place this mixture in the refrigerator for 45 minutes till it becomes cold and firm. This mixture can be made ahead and stored in the refrigerator for 2 days.
- Preheat the oven to 180°C / 350°F.
- Butter 4 ramekins or 6 mini muffin pans generously with unsalted butter and keep aside.
- Make the cake batter – Take a large bowl and beat the egg, oil, vanilla essence, salt and remaining espresso till it becomes smooth. Warm the melted chocolate slightly and add it to the liquid mixture and beat again. Add the powdered sugar, cocoa powder and the all purpose flour to the mixture and beat till combined and smooth. Fold in the crushed nuts also.
- It is time to assemble the cakes – Take the filling out of the refrigerator. Fill the ramekins / muffin pan halfway with cake mixture. Place a big ball (1 Tbsp) of filling in the center and top up with the remaining cake batter. Smooth the tops with a slightly wet spoon. Now bake the cakes for about 10 to 12 minutes till the cake looks cooked on top but is pudding like to touch in the middle. Increase the amount of filling if you want a lot of lava in the cake.
- Invert the cake onto a clean plate. If the cakes are stuck, run a knife around the edges first and then invert it onto a plate. Serve with good quality vanilla ice cream, some more nuts and some strawberries if desired.
- You can reheat the cakes by keeping it in a covered pan and baking at 350°F for 10 minutes.
- You can even make the complete cake setting beforehand and then bake it just as you are about to serve dessert.
Take a look at that spoonful. Does it not look decadent? Delicious? Mouth watering? Yeah, I thought so..! Trust me, the sauce is exactly as it is in the cake. I have not added anything else to it. Each spoonful will have cake and a delicious dose of sauce on it. Yummy.!
OK guys, I got to rush. It is midnight here and I am going to raid the last molten lava cake from the refrigerator and have it Nigella style..! 🙂 So try it and enjoy..!
I would like to send this dessert as entry to the following events.
Valentine’s Day event by Teena Mary
Valentine’s Day Special by Me
Chocolate Fest @ Sravs
Bake Fest @ Pumpkinfarm
ABBC Desserts @ Ramyas Recipes