Chocolate Lava Cake

Molten chocolate cake, lava cake, chocolate lava cake, chocolate fondant pudding, molten chocolate lava cake - is there a difference? Who cares. It's chocolate cake with a gooey, melty centre, that tastes amazing, and to be honest that's all that matters.

Great British Bakeoff - there to remind you of how rubbish your baking actually is. Argh, oh well.  Though, to be fair, all the bakes are technically possible for ignoramuses like you are I - though perhaps I shouldn't make the assumption about you - it's the time that is more crazy. It takes me about ten minutes just to gather all the ingredients and weigh them out, so I'm not sure how I'd fare... Anyway, just to show that it is possible to recreate their genius (relatively easily) outside of the tent, here's a recipe for perfect chocolate fondant.

Chocolate Lava Cake

Prep time: 30 minutes, plus 2 hours solidifying

Serves: 6

Cooking temp: Gas 6, 180C

Cooking time: 8 minutes

Ingredients

165g unsalted butter, plus extra for greasing 

Cocoa powder 

165g good quality dark chocolate (I used orange chocolate)

6 medium eggs 

85g caster sugar 

2 tbsps plain white flour


You will also need: 6 Dariole molds or similar pudding molds. 

Method

1. Prepare the moulds - take 6 moulds and brush the insides generously with butter, using upward strokes. Sift cocoa powder into each one, just enough to coat, and tip to cover the whole of the inside of each mould.

   

   I did 4 instead of 6 - sorry if that's confusing :)

2. Place in the fridge to solidify whilst you continue with everything else.
3. Break up the chocolate and melt with the butter in a large bowl over simmering water, not too hot.
   
4. In a separate bowl, meanwhile, add 3 whole eggs and the egg yolks of 3 more. You don't need these whites.
5. Add the caster sugar and whisk for a fairly long time, until it is thick and foamy and leaves a good ribbon over the surface if you hold the blades above the bowl.
   
6. Add the chocolate slowly, bit by bit, taking care not to knock out the air.
   
7. Use a  large spatula to incorporate the chocolate, slowly folding around the outside and through the middle. Add the rest of the chocolate this way and stop when it is all mixed in.
   
   
   
8. Sift in the flour, and mix briefly.
   
9. Divide the mixture between the 6 moulds, using a large spoon to pour the chocolate into the centre.
   
10. Put them back in the fridge for 2 more hours, preheating the oven towards the end. This chilling helps to achieve the cakey outside and the gooey centre (so technical, I know) instead of just making chocolate cake. They should turn slightly mousse-like.
    
    
11. Bake for 8 minutes, until the cakes have risen to fill the molds and are nicely domed but not cracked (this means they're over done) so keep an eye on them!
    
12. They should be pulled slightly way from the rim, and tip out easily onto a plate. 
    
13. Serve as they are - they're self-saucing so shouldn't need cream or sauce. Om nom.

Sticky chocolate fudge cake

Sorry there's been a lack of posts... exams :(
Whilst the base is quite a simple chocolate cake, this icing is truly addictive, and can be used again on a variety of cakes. Yes, once again, another use for that condensed milk- though given it only uses half a tin, you might want to consider following this up with another recipie :D As if there wasn't enough cake already... This can be made all in one pan, including the icing, so less tidying up too.

Chocolate Fudge Cake
Prep time: 1 hour
Serves: 24
Cooking temp: Gas 4, 180C
Cooking time: 35 minutes

Ingredients
250g pack of unsalted butter, plus extra to grease
210g golden caster sugar
1 tsp vanilla extract
3 large eggs
200g self-raising flour
50g cocoa powder
50g milk chocolate drops
For the topping:
85g butter
85g golden caster sugar
200g condensed milk (I used the extra half a tin to make mini cheesecakes)
50g milk chocolate drops (you may want to reserve

some for decoration)

Method

1. Grease and line a 20x30cm tin. Preheat the oven.
2. In a small saucepan, melt the butter slowly over a low heat. Remove and leave to cool for five minutes, then stir in the sugar and vanilla extract. Break the eggs into a small bowl and whisk briefly with a fork before adding too to the pan. Beat until smooth.
   
3. Stir in the flour, cocoa and chocolate drops with a wooden spoon, to a thick, glossy consistency. Bake in the oven for 35 minutes (mine took a little less, as it had a larger surface area) until a skewer comes out with a few crumbs.
   
4. Leave the cake to cool.
   
   Meanwhile, in the same pan as before, heat the butter and sugar together, siring constantly to a thick mix. Add the condensed milk and bring it up to the boil for a few seconds, until bubbly and airy, then remove from the heat.
   
5. Once it's cooled a little, after 5 minutes, stir in the chocolate drops until they begin to melt. Use a large palette knife or spatula to spread it over the cold cake and scatter with more chocolate drops to serve. Enjoy!