11.5.13

Molten peanut butter & chocolate fondant cakes (Lava cake)

RECIPE: Molten peanut butter & chocolate fondant cakes



Based on Donna Hay's recipe

Ingredients
  • 200g dark chocolate, chopped
  • 100g unsalted butter, chopped
    (If you don't have unsalted, don't worry, I used salted butter and it still works)
  • 2 eggs
  • 2 egg yolks, extra
    (To separate egg yolk from egg white, crack the egg open over a small bowl, but don't put it in yet! Using the two half shells that you have now, slowly transfer the egg back & forth between the two shells, while the egg white drips down into the bowl. Repeat process until you are left with only the egg yolk) 

  • 1/2 cup (110g) caster (superfine) sugar
  • 1/4 cip (35g) plain (all- purpose) flour, sifted
  • Cocoa, for dusting

Method

1.) Preheat oven to 200 degrees Celcius. Place the chocolate and butter in a saucepan over LOW HEAT and stir until the chocolate is melted and smooth.

 The chocolate that I'm using- Decent chocolate should be enough. You DON'T need Lindt dessert chocolate etc.



 The chopped butter/ chocolate


 Molten Chocolate: The secret is to melt the chocolate & butter at a VERY, low heat to make sure it doesn't burn and stick.


2.) Place the eggs, extra yolks and sugar in a bowl and whisk until well combined. Add the chocolate mixture and flour and whisk again.

 The egg/ sugar and flour/ chocolate BEFORE it is whisked.


          The egg/ sugar and flour/ chocolate AFTER it is whisked.


3.) Spoon the mixture into the dariole moulds/ ramekins until it fills halfway.(depending on what you're using. Original recipe asks for dariole moulds which I didn't have, so I just improvised with ceramic ramekins) 

IMPORTANT NOTE: Make sure you grease the container really well, or the cake will stick to the sides after baking and won't come out.

 Ramekins- A ceramic bowl used to serve food/ used for baking. Small ones should suffice.


                          The ramekins filled HALF- WAY

4.) Spoon some peanut butter and place it right in the centre of each mould.

(I use one teaspoon of peanut butter per mould. You can use more if you want, depending on how much filling you like, but don't add TOO much or it will burst open your cake)


   How it looks HALF- FILLED w/ PEANUT BUTTER in the centre

5.) Fill the remaining of the mixture into the moulds/ containers until it fills just below the top line. DON'T over- fill it because the cake will rise during baking.

With any leftover batter, you can make anything you want with it. I just formed a cupcake with it.

How it looks filled the WHOLE way + lonely chocolate lava cupcake

6.) Place moulds/ containers on a baking tray and bake for 16- 18 minutes OR until the cake springs back when you touch the surface with your finger. Gently turn out the cakes immediately and dust with cocoa to serve.

It is best eaten straight away as the centre will harden if you put it back in the fridge or leave it overnight and you won't get the "lava filling".

How they should look like out of the oven.


 Close- up look. Notice the one on the right, that's what happens if you get greedy and put too much filling)



 The finished product + dusted with chocolate powder (because I didn't have cocoa)


How it looks when opened up. The inside peanut butter filling should just flow out like "Lava"


 The leftover cupcake


Verdict

One of the easiest desserts that I've made and tastes absolutely awesome, especially with the peanut butter filling. The cake is soft, moist and very chocolatey. Note 1: If you want to be creative, use Nutella to make it a hazelnut chocolate filling or any other filling you want.Note 2: Most likely, the cake will be a bit stuck to the container when you take it out of the oven, so just carefully use a knife and cut around the very top to loosen the cake :) 

26 comments:

  1. That peanut ooze looks amazing. I definitely want to try this some time. Peanut butter is the best!

    ReplyDelete
    Replies
    1. Yep, this is a must- try recipe, so easy to make and full of peanut- buttery awesome!

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    2. what a clearly understandable written recipe....sounds delish, thank you

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  2. by two extra egg yolks, do you mean four in total?

    ReplyDelete
    Replies
    1. Hi Daniela,

      What I mean by that is 2 eggs PLUS 2 egg YOLKS (which makes 2 whole eggs and 2 half eggs [the yolk bit] )

      Cheers,
      Brian

      Delete
  3. It says 2 eggs plus 2 egg yolks...

    ReplyDelete
  4. This looks fantastic! Sure could use a printer-friendly version.

    ReplyDelete
    Replies
    1. I am starting an online baking business soon! You will be able to order my delicious brownies and other specific baked- goods from across the world.

      This blog will also undergo a transformation.

      Delete
  5. Hello!!
    Can I prepare the batter and put it in the ramekins, then place them in the freezer until I need them?
    Thanks!

    ReplyDelete
    Replies
    1. Hi Maya!

      Thanks for taking your time to read this recipe :)

      For batter, it is possible to freeze them then re- bake, however the results may vary as air in the batter (created from the mixer beating the batter) may be let out, resulting in a flatter cake.

      What I suggest, is that you can test by freezing ONE ramekin and baking it, then seeing how that goes before you try doing the whole batch.

      Cheers,
      Brian :)

      Delete
  6. Hello
    I have an electric oven. It has 3 different funtions of heat. One only from top, 2nd both from top and bottom and 3rdly only from bottom. Which one should I use to make these cakes?
    Thanks

    ReplyDelete
    Replies
    1. Hello aqsa,

      First of all, thank you for reading my molten lava cake recipe!

      With your electric oven, it is best if you use the function both TOP & BOTTOM or either the BOTTOM only. DON'T use top only, as that will burn the top and the bottom will still remain uncooked.

      It is best if you test your oven out first, with just 1 ramekin. Try putting it in the 2nd function, both from top and bottom to see if it works out. If it does, then you can bake away the rest of them!

      Cheers,
      Brian :)

      Delete
  7. Hi Brian,

    Looks Wonderful, any suggestions on how I can prepare ahead of time and serve later. Microwave? reheat in oven?

    Dewey

    ReplyDelete
    Replies
    1. Hi Nik,

      Thank you for having a read of this great recipe!

      I have tried preparing earlier, refrigerating overnight then microwaving it and it tastes OK. However, with most lava cakes/ souffles it is BEST served straight away for a delicious, unparalleled taste!

      Also, with a refrigerated lava cake/ souffle, it is hard to get the warm, flow-y filling that you get from eating it straight out of the oven.

      If you really do need to store it, try not to refrigerate it for more than 1 night.

      Cheers,
      Brian

      Delete
  8. Is it ok to use granulated sugar instead of fine sugar my store does not have it

    ReplyDelete
    Replies
    1. Hi Lorna,

      Granulated sugar is fine :) Thanks for reading this recipe!

      Cheers,
      Brian

      Delete
  9. I would like to try this, but separating eggs makes me sick to my stomach. Any way to make this without separating the eggs?

    ReplyDelete
    Replies
    1. Hi! Thanks for reading this recipe :)

      Unfortunately, there is not alternative to separating eggs. You can try a different method though, by using a plastic bottle and a bowl. All you need to do is to keep passing the egg through the water bottle then back through into the bowl until the yolk & egg whites are separated.

      Cheers,
      Brian :)

      Delete
  10. This is soo good....

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  11. Does this recipe make around 6 lava cakes? :)

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    Replies
    1. Yep! It can make MORE than 6 :)

      Depends on how big your ramekins are!

      Delete
  12. It looks perfect!!!!

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  13. Full Melt chocolates are organic fair trade premier brand of medicated chocolate bars.
    full melt chocolates are too delicious.

    ReplyDelete
  14. Good job the ingredients are in the name as PB isnt listed as one of the ingredients! Have you tried it with crunchy?

    ReplyDelete
  15. Chocolate is one of the most enjoyable and effective ways to medicate.Full Melt chocolates are organic fair trade premier brand of medicated chocolate bars. Full Melt bars are made with highest grade of chocolate, also known as couverture.

    ReplyDelete