Recipe: Chocolate Lava Cake

A friend gave me this recipe. Tried it out and I have to say, it is definitely a super moist and awesome cake. My cake's chocolate centre was not super flowy as I would have liked but I think I know what should be done. :) Anyway, here's the recipe. Try it! Very delicious!


Ingredients


- 100g dark chocolate (70%)
- 100g unsalted butter
- 2 eggs
- 50g caster sugar
- 20g self-raising flour


Instructions


1. Melt dark chocolate and butter in a double boiler


2. In a large bowl, use an electric whisk the eggs and sugar till the mixture turns pale and frothy.

3. Allow the chocolate and butter mixture prepared in step 1 to cool down properly and then pour it into the egg mixture prepared in step 2. Stir in the flour. Use a spatula to mix everything evenly. (The cooling part is very important, so as to prevent the heat from cooking the eggs prematurely.)

4. Grease your ramekins with some melted butter or vegetable oil. Fill the ramekin almost 3/4 full with the chocolate mixture and bake in a preheated oven of 180C (356F) for about 10 minutes. If you over-bake it, you will get a super moist chocolate cake which is yummy too.

5. When it is baked, remove ramekin from oven and let cool for 1-2 minutes. Use a spoon to gently loosen the edges. Carefully invert the cake onto serving plate.

6. Serving suggestion: Use a sieve to dust icing sugar over the cake. Serve a scoop of vanilla ice cream and some berries at the side.

My pictures are not that good. Sorry about it! Anyway, I know that chocolate lava cake needs to be more flowy, and mine is not very flowy. I'll experiment again and update next time. But do try this as well, it is still as awesome. :)

Some newer pictures. I tried this many times already and it is getting better and better! Love this cake!!!!!!!!!!!!!!!!!!

I realised that you simply need bigger ramekins or cups so that cooking it at the same timing I gave will allow the middle to remain flowy while the exterior is cooked fully as it is suposed to be.

SimpleMakan

Recipe: Light Japanese Cheesecake

I KNOW! IT HAS BEEN QUITE SOME TIME!


I am really sorry for not updating my blog for sooooooo long. Please forgive me. I'll be trying out some other new recipes soon and I will be more diligent then. :)


Ingredients
140g caster sugar
6 egg whites
6 egg yolks
50g butter
1/4 teaspoon cream of tartar
250g cream cheese
100ml milk
1 tablespoon lemon juice
60g plain flour
20g corn flour
1/4 teaspoon salt


Instructions


1. Preheat your oven to 160 degree celcius


2. Melt cream cheese, butter and milk over a double boiler.


3. Cool the mixture and mix in the lemon juice and egg yolks.


4. After that, fold in the plain flour and corn flour.


5. Whisk the egg whites with the cream of tartar until stiff. Add in the sugar and whisk till soft peaks are formed.


6. Fold in the egg white mixture 1/3 at a time to the cheese mixture. The more gentle and slowly you carry out this process, the more foamy and light your cake will be. Make sure you fold in evenly.


7. Pour into an 8-inch round cake tin which has been greased or lined with parchment paper.


8. Put this 8-inch tin into a bigger 10-inch tin and fill the 10-inch tin with water to about 3/4 the height of the 10-inch tray. This is like a water bath to allow even cooking of the cheesecake.

9. Bake for 60 minutes.

Sorry for the poor quality pictures. I seriously loveeee this cake because I always wanted to try making this on my own. And now that I have tried it, I'm very happy because it tastes super good.

SimpleMakan