Molten Chocolate Cake for Valentine's Day. Jack here reporting on my first baking love – molten chocolate cake. See, way before this blog, I pretty much had one staple "date night" dish. Well, one Valentine's Day, I decided to kick it up a notch and shoot for the moon… by trying out molten chocolate cakes.
Bake cakes until batter has risen and the top edges are brown. Remove from oven and run a knife around the edges to loosen from the dish. Molten chocolate cakes — also known as chocolate lava cakes — are rich individual chocolate cakes with oozing molten centers. You can have Molten Chocolate Cake for Valentine's Day using 6 ingredients and 15 steps. Here is how you cook that.
Ingredients of Molten Chocolate Cake for Valentine's Day
- It’s of Milk (or semi-sweet) Chocolate.
- You need of Butter (Margarine).
- Prepare of Cake flour.
- It’s of Egg (M-L).
- It’s of Sugar.
- You need of Cocoa Powder.
Made them for Valentine's Day in custard cups….delicious. Molten Lava Cake is a chocolate lover's delight. Break into the cake to reveal warm, gooey chocolaty goodness! It's a perfect combination with cold vanilla.
Molten Chocolate Cake for Valentine's Day instructions
- Prepare the the ingredients. Preheat the oven to 180°C..
- Melt the chocolate in a double boiler. Melt the butter in the same way..
- Break the eggs, add the sugar and whip until white. Soft peaks are fine, but I personally like stiff peaks better. It's easy if you have a hand mixer..
- Add the butter little by little to the chocolate..
- Keep mixing and it will become glossy..
- Add the mixture from Step 3 bit by bit into the mixture from Step 4 and mix together. Try to mix thoroughly.
- Sift the cocoa powder and flour into the Step 6 mixture. Mix until the dry ingredients are blended in..
- Then, pour into the muffin cups and fill to 80% full. Bake in an oven preheated to 180ºC for 10-15 minutes. Once the tops have cracked a little, they're finished..
- You know they are ready when a crack appears in the top. You may think that they are too soft, but if you bake them too long, they turn into regular chocolate cake. It's good if they're soft. If you cool them in the refrigerator, they will harden..
- If you don't want them to crack, bake for 7 to 8 minutes until half-baked? I think that will be just right. There's a chance that they will continue cooking in residual heat while cooling..
- You can sprinkle cocoa powder or powdered sugar if you like. If you eat them while they are hot and fresh, they'll be nice and creamy… Cooling them in the refrigerator and wrapping them to give as gifts is also a good idea. If you do that, add a message saying "Warm in the microwave for 20 seconds before eating.".
- The thick richness of the chocolate is addictive. It's best to chill them after they have cooled slightly from baking..
- The baking time may vary a little depending on the oven. It appears that everyone is baking them for 10 minutes at 200ºC..
- Please don't bake for more than 12 minutes. The chocolate won't be creamy if you bake for too long, and you also might think that they're too soft, but just take them out of the oven when the tops crack..
- I used unsalted butter. I used muffin cups from the 100 yen shop to make these..
Looking for the perfect Valentine's dessert? This gooey chocolate cake, loaded with whipped cream, ice cream, chocolate, and caramel sauce more than delivers. Still looking for an awesome dessert for Valentine's Day? A delicious molten chocolate cake for two, with a gooey center. Molten chocolate cake is a popular dessert that combines the elements of a flourless chocolate cake and a soufflé.