Tuesday, January 31, 2017
Molten peanut butter chocolate fondant cakes Lava cake
Molten peanut butter chocolate fondant cakes Lava cake
RECIPE: Molten peanut butter & chocolate fondant cakes
Based on Donna Hays recipe
Ingredients
- 200g dark chocolate, chopped
- 100g unsalted butter, chopped
(If you dont have unsalted, dont 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 dont 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 Im using- Decent chocolate should be enough. You DONT 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 doesnt 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 youre using. Original recipe asks for dariole moulds which I didnt 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 wont come out.
3.) Spoon the mixture into the dariole moulds/ ramekins until it fills halfway.(depending on what youre using. Original recipe asks for dariole moulds which I didnt 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 wont 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 dont 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. DONT 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 wont get the "lava filling".
Close- up look. Notice the one on the right, thats what happens if you get greedy and put too much filling)
Verdict
One of the easiest desserts that Ive 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 :)Available link for download
