Lava Cake



       This dish will melt your heart out as it simply oozes with chocolaty goodness. Preparing it seems pretty effortless since you need no mixer or fancy moulds. In fact, you can even bake it in aluminium cups if no small baking dish is available in the kitchen. Here goes the recipe.

       Preheat the oven to 180C. Prepare a few souffle dish/bowl (picture below) or ring moulds. Brush the bowls with butter and sprinkle a little bit of flour if you want to invert the cake onto a plate. In a double boiler, melt 230g dark chocolate and 225g butter. Once it melts, add in 250g fine sugar. Stir until the sugar dissolve. The next step is important. Turn off the heat but do not remove the bowl from the pot with the boiling water. You are about to add in 210g egg whites.
 
      Pour in the egg whites slowly while continuously stirring the mixture. Keep stirring until the mixture slightly thickens. When the mixture has mixed well, you can place the bowl on a worktop and sift 120g flour (plain/superfine) onto the mixture and mix well until no lumps is seen. Now if you are going to bake it straightaway, it will take around 13-15 minutes. If the mixture has cooled, then bake it for 15-18 minutes. If the mixture is cold from the chiller, it needs 18-21 minutes baking time. 

      Once baked, sprinkle a little bit of icing sugar, to achieve that elegant effect, followed by a dollop of cream and some strawberries on top. Serve immediately. This is a recipe from Pastry Arts Academy and it works all the time.



Mynn

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