Lava Lava – a sinfully delightful dessert, perfect for a romantic night in, or an indulgent girls night – either ways, as long as you get to eat a few spoonfuls!
This recipe is ridiculously easy to make – and easy to remember; I have always ball marked the quantities each time through memory. The hardest part of this recipe is getting the right baking time – in order to get the perfect cake on the outside and gooeyness on the inside. Each oven is different and it’s size and heat variations affect the baking timing. You need to figure out the perfect timing in your own oven. But with my experience over the years, I can suggest it takes about 12-15 minutes for the liquid centre. (size of ramekins is also a factor)
The amount of gooey-ness is entirely personal. Some like more liquid in the centre, and some (me) like the cake to have a somewhat semi-cake/semi-liquid texture in the centre.
This recipe requires some practice, and I would recommend making a trial batch first, and testing a different time for each ramekin and cutting them open to see what consistency you would prefer.
This also means, you get to eat a whole batch by yourself!
If you pour this batter into a cake tin and let bake for 25-30 minutes, you get a beautiful, rich, and decadent cake – this is in fact, the ONLY chocolate cake I ever eat. I have yet to encounter a chocolate cake recipe that satisfies my craving better than this one. However, as it’s almost flourless, it does not stay well and needs to be stored in a proper airtight container and must be consumed within two days – not that it’s any problem!
Oh, and by the way, the batter tastes just divine!
A double boiler is when you have a pot of boiling water on the stove and a bowl placed above it to melt the chocolate. This is to ensure the chocolate does not burn.
It is essential to beat the eggs and sugar really well at the beginning.
The batter can be made beforehand and kept in the fridge, and taken out just before baking.
Cook time here includes the melting of the chocolate. Add another 15 or so minutes if you are making this into a cake.
YIELDS: 8 Ramekins or one 10″ by 10″ round cake tin