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Chocolate Molten Lava Cake

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Chocolate Molten Lava Cake Recipe

Ingredients

A staple dessert option in many restaurants but one that can be made in the comfort of your home, this easy Chocolate Molten Lava Cake recipe is a fun weekend project that’s sure to satisfy taste buds for something sweet!

At Pastry Mart, we share the joy of baking with everyone. As one of the best places that provide baking supplies in Singapore, our clients trust that we bring in high-quality ingredients that they purchase in bulk to resell to you. To get started, you can purchase any ingredients in our recipes by adding to your cart and checking out!

Here are the ingredients you’ll need to get started!

  1. Belgium Dark Chocolate (In the shape of buttons) - 170g

  2. Unsalted Lurpak Butter 82% Fat - 115g

  3. All Purpose Flour - 31g

  4. Sugar - 60g

  5. Salt - ⅛ teaspoon

  6. Large Eggs - 2

  7. Additional Egg Yolks - 2

  8. Optional Toppings: Ice Cream, Raspberries, and Chocolate Syrup

How to make chocolate molten lava cake

To ensure that your homemade chocolate molten lava cake comes out nice and easily, prepping the ramekin is an important step which we’ve outlined below!

  1. Prep four ramekin (170g or 6 ounces sized) with non-stick cooking spray.

  2. Dust the insides of all four ramekin with cocoa powder.

  3. Pre-heat the oven to 218°C

  4. Pour 115g of Lurpak Butter and 170g of Belgium Dark Chocolate in a medium-sized, heat-proof bowl 

  5. Melt them by microwaving on high settings in 10-second intervals, stirring after each interval until completely smooth. 


Next up, is making the cake.

  1. Whisk 31g of All Purpose Flour, 60g of sugar, and ⅛ teaspoon of salt into a small bowl

  2. In another separate large bowl, beat the two large eggs and additional two egg yolks together.

  3. Pour the melted chocolate mixture and whisked flour mixture into the large bowl containing the beaten eggs

  4. Stir everything together slowly using a rubber spatula or wooden spoon; you should be looking for thick batter. If you find any lumps, use your whisk to gently beat them. 

  5. Spoon the chocolate batter evenly into the ramekin

  6. Place the ramekins onto a baking sheet, and bake for 12-14 minutes at 218°C. 

  7. When the sides appear solid and firm, and the top looks soft, remove it from the oven. 

  8. Let them rest for one minute.

  9. Cover each ramekin with a plate that’s turned over.

  10. And at the same time, turn both ramekin and plate over to remove the cake in one piece. 

  11. Optional: Add toppings and serve!


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