Week 5: Lava Cake
One of my favourites puddings, especially when served with ice cream. The light sponge, the gooey insides, the juxtaposition of hot and cold. What's more, it is deceptively easy to make (as long as you have a good recipe!)
Although Paul Hollywood went for a peanut butter lava cake, I've decided to go for a classic chocolate interior. The recipe is therefore taken from BBC Good Food.
The Ingredients
100g dark chocolate
100g butter
150g light soft brown sugar
3 large eggs
1 tsp vanilla extract
50g plain flour
The Cake
1) Preheat your oven to 200'C / 180'C fan / Gas Mark 6.
2) Butter four ramekins well and place on a baking tray. (I did two at a time as I only have two ramekins)
3) Put the chocolate and butter in a heatproof bowl and set over a pan of hot water. Stir until smooth. Set aside to cool slightly for 15 mins.
(TOP TIP: the cooling part of step 3 is very important, as it ensure that the eggs don't cook when you mix them in at stage 4)
4) Mix in the sugar, the eggs (one at a time) and then the vanilla extract.
5) Fold in the flour gently, as you want to keep the mixture light and airy.
(TOP TIP: weight the mixture into the ramekins to ensure that they come out even)
7) Bake until the tops are firm to touch, but the middle still feels squidgy. I baked mine for 10 mins.
(TOP TIP: these need to be eaten when they are still hot, so if you're not ready to cook them yet, you can store them in the fridge for up to two days)
8) Carefully run a knife around the edge of each pudding, then turn out onto serving plates.
(TOP TIP: to ensure that the cake doesn't come out of the ramekin prematurely, place the plate on top of the ramekin and, holding the plate and ramekin together, flip them around)
9) Sprinkle with icing sugar and serve with ice cream
10) Enjoy!
https://www.bbcgoodfood.com/recipes/1753648/easy-chocolate-molten-cake
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