Chocolate Lava Cake
A decadent dessert featuring a warm, firm sponge with a rich, molten chocolate center.
Story
The chocolate lava cake is a culinary marvel that perfectly balances a fully baked, tender exterior with a dramatically warm, oozing liquid center. Born from a happy baking accident in a professional kitchen, this dessert has captured the hearts of diners worldwide. It remains a quintessential indulgence for chocolate lovers seeking a comforting yet elegant finale to their dining experience.
Ingredients
A: dark chocolate
60g
A: light cream
50ml
A: butter
10g
C: egg white
4 pieces
C: white vinegar, a few drops
C: powdered sugar
30g
B: dark chocolate
100g
B: light cream
100ml
B: Butter
40g
B: Egg yolks
4 pieces
B: Low gluten flour
70g
B: Cocoa powder
30g
B: Powdered sugar
10g
Instructions
1
Step 1
Prepare Part A filling ingredients: Dark chocolate: 60g, heavy cream: 50ml, butter: 10g
2
Step 2
Melt them over a 40°C warm water bath, while stirring with a spoon
3
Step 3
Place the melted filling in the refrigerator to chill until it solidifies.
4
Step 4
Make the custard batter ingredients: B: Custard batter: Dark chocolate: 100g, heavy cream: 100ml, butter: 40g. Melt over a 40°C warm water bath, while stirring with a spoon.
5
Step 5
Pour the egg yolks into the melted chocolate syrup, stir into an egg batter, and add 10g of powdered sugar.
6
Step 6
Cake flour: 70g, cocoa powder: 30g, sift together,
7
Step 7
Cake flour: 70g, cocoa powder: 30g, sift together, and sift into the custard batter in three batches, mixing evenly with each addition.
8
Step 8
The evenly stirred custard batter
9
Step 9
Beat the egg whites until they form fish-eye bubbles, then add white vinegar. Add the powdered sugar in three additions, beating thoroughly until stiff peaks form.
10
Step 10
Add the whipped egg whites all at once into the chocolate milk batter, and fold quickly and lightly until evenly combined; otherwise, the egg whites will easily deflate.
11
Step 11
The picture shows the well-mixed cake batter.
12
Step 12
Pour the batter respectively into the prepared paper cups, filling each cup 70% full, and add some refrigerated chocolate filling into the cups. (It should be in a solid state, but mine did not have time to set.)
13
Step 13
Place in an oven preheated to 200°C, and bake at 180°C for 20 to 25 minutes. Take them out and insert a chopstick; if there is no sticky batter clinging to it, they are cooked.
