How to Make Chocolate Lava Cakes 朱古力心太軟

What is your all time favorite dessert?  Let me rephrase it.  If you can only enjoy just 1 type of dessert for the rest of your life, what would you pick?  I’m sure my whole family would have the same answer….THIS, Chocolate Lava Cake 朱古力心太軟!  



If you get to taste this cake, I’m sure you would have agreed to my previous statement.  This Chocolate Lava Cake is rich, decadent, and so satisfying.  The edges of the cake is slightly crunchy, similar to the edges of a good brownie.  And the center of the cake is light and tender.  When you spoon into the cake, you’ll see the warm chocolate 'lava' oozing out!  The cake itself is not overly sweet but definitely rich and deep in chocolate flavor.  I love pairing it with a scoop of homemade Vanilla Bean Ice Cream for a contrast of temperature and texture.  



This cake might look fancy and difficult to make, but it’s quite easy to prepare.  I have a foolproof recipe for you and if you follow my tips and tricks in the video tutorial, you can definitely make it too.  If you make this dessert for your sweethearts, you’ll definitely melt their hearts!  Shhh….no one has to know it’s actually so easy to make.  Let them think you spend all day in the kitchen to make this for them!  Since this recipe yields 4 cakes, it might be too many for a romantic dinner for 2.  If you are not planning to bake all 4 cakes, you can prepare the batter the same way and keep unbaked ones in the ramekins in the fridge until you are ready to bake.  So, if you’re planning a romantic Valentine’s Day dinner at home, you can prepare the batter ahead of time and bake off the cakes at a later time.



I hope you have enjoyed today’s recipe and tutorial and will try this recipe soon.  Thank you so much for stopping by and stay tuned for more fun recipe.

Ingredients and Tools Used:
6 ounces Ramekins (Click here for more information)
Valrhona Cocoa Powder (Click here for more information)
Trader Joe’s Dark Chocolate (Click here for more information)
Heart Shape Stencil (Click here for more information)
Measuring Spoons Set (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Cooling Racks (Click here for more information)
Baking Sheets (Click here for more information)
Powdered Sugar Shaker (Click here for more information)
Whisk (Click here for more information)
Kerrygold Butter (Click here for more information)
Powdered Sugar (Click here for more information)
Oven Mitts (Click here for more information)
Organic All-Purpose Flour (Click here for more information)
Silicone Pastry Brush (Click here for more information)

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Chocolate Lava Cakes 朱古力心太軟
Makes: 4 (6 oz) cakes
2 tablespoons unsweetened cocoa powder, plus 2 teaspoons for dusting the ramekins
6 tablespoons salted butter, at room temperature and divided
4 ounces bittersweet chocolate, chopped
1 cup powdered sugar, plus more for garnish
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 tablespoon heavy cream
1 tablespoon Orange Liqueur, (I used Grand Marnier )
6 tablespoons all-purpose flour
Vanilla ice cream, for serving
Strawberries Slices and fresh mint leave for garnish

Preheat the oven to 425 degrees F. Grease four ramekins with 1 tablespoon softened butter. Dusk ramekins with 2 teaspoons of cocoa powder and shake off excess. Place prepared ramekins on baking sheets and set aside.

In a heat proof bowl, place the remaining 5 tablespoons of butter and chocolate. Heat in the microwave on high in 20 seconds intervals, until just melted. Stir well after each heating.

In a mixing bowl, whisk together the powder sugar and remaining 2 tablespoons of cocoa powder until no big lumps. Then, whisk the powdered sugar mixture into the chocolate mixture. Next, whisk in the eggs, and vanilla extract until well incorporated. With a spatula, fold in the flour. Divide the mixture into the prepared ramekins. *

Bake for 13 minutes, or until the sides are firm and the centers are still runny. Let the baked cakes cool for 3 minutes. Invert on serving plates, dust the tip with powdered sugar, and serve with vanilla bean ice cream and strawberry slices. Enjoy!

*Amy’s Note: if you’re not baking all 4 cakes at the same time or simply prepare the batter ahead of time for later use. Cover the ramekins with plastic wrap and keep chill in the fridge. Bring the cake batter to room temperature before baking. Or, simply add 1 to 2 minute of baking time if your batter is straight from the fridge.

Homemade Vanilla Bean Ice Cream Recipe: https://goo.gl/xE97cE