Molten Lava Cake
This divine chocolate dessert will melt on your plate and in your mouth! Baking this dessert can sometimes be tricky as the “lava” will not flow if they are over-baked. This recipe shows you how to use frozen chocolate disc in the batter so you can get oozing lava every time!
Preheat Panasonic Cubie Oven to 160°C。
Melt 90g Callebaut 811 Dark Callets with Anchor Whipping Cream in the microwave for 30 seconds. Stir until chocolate are well melted.
Pour the chocolate into small paper cups and transfer to the freezer. Freeze for 30 mins.
In a separate bowl, sieve together flour and cocoa powder.
Melt butter and 125g of Callebaut couverture in the microwave for 1 minute and stir.
Cream eggs and sugar till fluffy then add in melted chocolate mixture. Mix well then add in flour mixture. Fold till well combined.
Sieve cocoa powder onto baking cups and pour in 2 tbsp molten lava mixture into the cups then top with frozen chocolate disc and top with another 2 tbsp of lava mixture.
Bake for 15-17 minutes.
Overturn lava cake onto a serving plate and serve with a scoop of vanilla ice cream if you prefer.
Tips : Preheat lava cake for 15 seconds in microwave if its kept in fridge.