Chocolate Molten Lava Cake 巧克力心太軟
Rich, indulgent chocolate dessert – molten lava cake. Chocolate cake with melting, ooey- gooey chocolate sauce in the middle. Definitely a dessert to wow your guests and melt their hearts.
This is the best chocolate dessert for me, I found normal chocolate cake with icing or butter cream inside a bit too sweet and rich for me. I always like something small, so after you finish the dessert, you feel happy and sweet, but not too much.
I love and hate to make this dessert, love is….definitely can wow your guest and make everyone happy; I hate when it is so easy to make the cake batter but to control the baking temperature and time is a pain.
So if it is your first time to make this cake, I suggest you to bake only one cake first, then you will know and adjust the baking time and temperature according to your oven. But hey, it totally worth the effort!
這個非常浪漫的甜品- 巧克力心太軟Molten Lava Cake，即溶化的熔岩蛋糕。香濃的巧克力蛋糕，切開裡面有溶化的巧克力漿流出。
對於這個甜品，我是又愛又恨它的。愛是因為實在太太太美味，又吸晴又令人開心，加上做法非常簡單。而恨它的是，在焗的溫度及時間上，要控制得非常好，要做到溶岩般的質感，不是稀稀的巧克力漿流出。
所以建議大家第一次做這甜品時，先焗一個，看看焗爐的熱度及所需要焗的時間。多做實驗，便會做出完美的心太軟呢～
Lightly brush melted butter into two ramekins, then coat with cocoa powder. Melt the chocolate and butter in microwave, mix well and let it cool.
在烤模內塗一層無鹽牛油，然後平均灑上可可粉，備用。將巧克力及無鹽牛油放入微波爐，或隔水加熱溶化，成巧克力漿，待涼備用。
Beat the egg with sugar, salt, vegetable oil, until well combined. Add in cooled chocolate sauce, mix well.
在碗內，將雞蛋，糖，菜油及鹽拌勻 *可用普通煮食的油。然後倒入巧克力漿拌勻，最後下麵粉拌勻。
Transfer the batter into ramekins, pop in preheated oven at 200C for 10 – 12 minutes. (time and temperature may vary)
將蛋糕糊倒入烤模內，放入已預熱200度焗爐，焗約10 -12分鐘，至蛋糕表面凝固，而中間有少許下陷就可以。待約一分鐘後，脫模在碟上，可灑上糖霜及配雪糕，水果享用。
Let it cool for a minute, then unmold it on a plate. Serve with ice-cream and fresh fruit. Enjoy!
- 60 gram unsalted butter
- 50 gram chocolate
- 1 egg
- 30 gram sugar
- 1/2 teapsoon salt
- 2 tablespoons vegetable oil
- 1 tablespoon plain flour
- cocoa powder for coating
- 材料：
- 無鹽牛油- 60克
- 巧克力- 50克
- 雞蛋- 1隻
- 糖- 30克
- 菜油- 2湯匙
- 中筋麵粉- 1湯匙
- 可可粉- 適量
- Lightly brush melted butter into two ramekins, then coat with cocoa powder.
- Melt the chocolate and butter in microwave, mix well and let it cool.
- Beat the egg with sugar, salt, vegetable oil, until well combined. Add in cooled chocolate sauce, mix well.
- Transfer the batter into ramekins, pop in preheated oven at 200C for 10 - 12 minutes. (time and temperature may vary)
- Let it cool for a minute, then unmold it on a plate. Serve with ice-cream and fresh fruit. Enjoy!
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