Thursday, December 13, 2007

Cheats version of Molten chocolate cake


This is a very easy desert. It hardly takes any time to prepare or bake. You can also make it a day ahead and keep it in the refrigerator. All you need is to reheat it in the microwave for 15 – 30 seconds before serving. When you take a bite, the hot melting chocolate in the mouth is heaven. And then another scoop and you're surprised by the melting milk chocolate oozing out. You will never fail to impress anyone with this easy dessert. This is a chocolate lover's paradise.



Ingredients:
  • 113g/1 stick unsalted butter
  • 113g/1 bar semi sweet chocolate (I use Ghiradelli)
  • 1 bar milk chocolate (I use Ghiradelli)
  • 3 eggs
  • 85 grams sugar
  • 50 grams flour
Method:

Preheat oven to 180C/350F. Butter and flour 6 ramekins (or spray it with PAM for Baking). Melt butter and chocolate in a microwave for 1 minute. Stir and keep aside.

Beat eggs and sugar, for 5 minutes or so, till it leaves a trail. Add the flour and melted chocolate and mix well. Divide the mixture in the ramekins.

Break the milk chocolate bars, and push one or two milk chocolate pieces in each of the ramekins. Bake the cake for exactly 12 minutes. Cool the cake.

You can make this cake a day ahead and heat each ramekins for 15-30 seconds in the microwave. Run a spatula around the sides of the ramekins and unmold the cake. Serve it with few fresh strawberries or vanilla ice cream or just as it is. This is surely my comfort food.
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7 comments:

  1. FinlaApril 30, 2009 at 7:49 AM

    Looks yumm, i love the stawberries on top.

    ReplyDelete
  2. AdibiaAugust 22, 2011 at 6:32 AM

    This looks tempting! I want to try them for my brothers.
    How many will this serve?
    and do we have to serve it immediately ? Can we store them?

    ReplyDelete
  3. My comfort food networkSeptember 16, 2011 at 2:55 PM

    Adibia, Thanks for visiting my blog. I am sorry for not replying to you earlier, but you can make around 6 molten cakes, using a medium size ramekins. Yes, you can store it in the fridge and then reheat it in the microwave before you serve(but don't reheat it for too long - 30 - 45 seconds should do)

    ReplyDelete
  4. AdibiaSeptember 29, 2011 at 9:07 AM

    Oh thats okay! :)
    Im trying it this weekend. I dont have small Ramekins. Can I make it in glass dessert cups?
    Or I have Silicone muffin trays, Can I use that?

    ReplyDelete
  5. My comfort food networkOctober 3, 2011 at 3:06 PM

    Sorry Adibia I couldn't reply to you before the weekend. Did you try the cake? I would suggest you make it in silicone muffin trays, but even the glass dessert cups (if oven proof) should work.

    ReplyDelete
  6. AdibiaOctober 5, 2011 at 11:13 AM

    Hey thats okay, i waited for your reply, read it sometime back and Oh I just tried it. It came out perfect! :D Initially after 12 minutes when I checked the cake, it was all gooey so I kept it on for another 3 minutes thinking its my ovens problem, but it started rising up so I immediately switched it off and kept it for cooling and then the result is excellent! :) The cake is soft and nice! Just the top became a lill cracked cause I kept it for more time!
    I'm so happy! Thank you! :)

    What is your name sis?

    ReplyDelete
  7. AdibiaOctober 5, 2011 at 11:16 AM

    Hey I used dessert cups cause suddenly I couldnt find my muffin trays! It came out pretty neat!
    For next time I will buy ramekins and bake it exactly for 12 minutes! No mistakes then! :)

    ReplyDelete