Chocolates are a girl’s best friend. Or in my case, my worst enemy because they’re rather unforgiving on the tummy whenever I consume them.
Made this for Su’s birthday last month and the recipe was adapted from the website Tasteofhome.com. I used Hershey’s baking chocolate bar because Valrhona was a bit out of reach in terms of accessibility(to my knowledge, only the Sun Lik baking store carries it). Still tasted really evil anyway.
Here’s the recipe:
Makes about 6 ramekins
- 4 teaspoons sugar
- 1/2 cup butter, cubed
- 4 ounces Hershey’s semisweet chocolate, chopped
- 1 cup confectioners’ sugar
- 2 eggs
- 2 egg yolks
- 1-1/2 teaspoons instant coffee granules
- 3/4 teaspoon vanilla extract
- 6 tablespoons all-purpose flour
- 1/2 teaspoon salt
- Whipped cream, optional
- Additional confectioners’/superfine sugar for dusting
- Grease the bottom and sides of four 6-oz. ramekins; sprinkle each with 1 teaspoon sugar. Place ramekins on a baking sheet; set aside.
- In a medium microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in confectioners’ sugar until smooth. Whisk in the eggs, egg yolks, instant coffee and vanilla with a hand whisk(good workout for the arms before piling on the fats). Stir in flour and salt and mix evenly till all the flour disappears, then spoon batter into prepared ramekins.
- Bake at 180°C for about 12 minutes. It’s really estimation here because the trick to chocolate lava cake is all about under-baking the cakes. If the top of the cake has risen and hardened, it’s about done.
- Remove ramekins to a wire rack to cool for 5 minutes. Carefully run a small knife around cakes to loosen. Invert warm cakes onto serving plates. Lift ramekins off cakes. Serve warm with vanilla ice-cream or sprinkle with additional confectioners’ sugar.
- A successful lava cake should have about 30-40% spewage level.
And here’s the finished result. OH YEAH.