~Chocolate Lava Cake~

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Sometimes, you just need a chocolate fix for you, and you alone. This Chocolate Fondant (otherwise known as Chocolate Lava Cake) is the perfect remedy for such occasions~ The three of us can only confirm it~! Whenever I miss Teddy and Kanato-kun, and I feel alone, I always prepare this wonderful dessert to get rid of the loneliness at least for a while. It usually works~ Of course, I don’t prepare it only for myself, the boys love it, too~ ^^


It takes about 15 minutes from start to finish and at the end of it, you have a glorious combination of spongey chocolate cake and flowing chocolate batter, with a good dollop of cream on the side. Whoever dreamed this pudding up ought to get a medal~!

Nuevo Lien

Ingredients (for one serving):

  • 30g butter
  • 30g semi-sweet baking chocolate
  • 30g icing sugar
  • Pinch of salt
  • 1 whole egg
  • 1 HEAPED Tbsp all-purpose flour
  • Cocoa powder and cream to serve

Nuevo Lien

Preparation:

  1. Pre-heat oven to 200 degrees C (400 degrees F) and put a baking tray on the middle shelf.
  2. Grease 1 small ramekin with butter (or spray with non-stick spray).
  3. Place butter and baking chocolate into a large microwave-safe bowl then microwave for 1 minute, or until butter is melted, then stir until butter and chocolate are smooth. Alternatively, you can do this in a heatproof bowl over a pan of simmering water on the stove-top.
  4. Whisk the egg, along with the icing sugar and a pinch of salt. Pour in the melted chocolate and butter (a little bit to start with in order to temper the egg mixture). Add the flour then stir until combined.
  5. Pour chocolate batter into the ramekin. At this point the batter can be refrigerated until needed, but let it come to room temperature before baking.
  6. Bake for 12-14 minutes, or until the top is is set, but when lightly touched you can feel there’s wet batter beneath the surface. Take the cake out of the oven immediately and let it cool for a minute (but not too long, as it continues to cook the longer it sits), then run a small sharp knife around the ramekin and carefully invert onto a serving plate. If you’re not sure the pudding is going to survive being inverted, you can always eat it directly from the ramekin!
  7. Dust with cocoa powder then serve hot with fresh cream.

 

 

Thank you, thekiwicook.com~!

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