Re-Post: The Best Choc Molten Cake

Here's one of my first posts. All these 'old' photos were never photo-edited (but now I do) because I hardly knew how to post without the help of my son Ming, let alone edit the photos. This is truly a super yummy cake. Everybody who loves choc should bake this!

Yummilicious molten choc cake.

I first ate MCC at the STAR Hotel but was not impressed because there was very little 'lava'. The next one I tried was at Benito's in Jesselton Point. It was good but pricey at RM10.00 for a small portion in a tiny cup. When a new friend and food lover told me about 'lava' cakes, I decided to try a recipe in Nigella Lawson's book 'How To Be A Domestic Goddess,' mainly because her recipe uses less butter and eggs compared to other recipes I've seen but be warned, she uses more choc than anyone! The cake turned out so good, with so much lava, that I've been telling everybody about it! I've reduced the sugar and don't bother with the muffin tins and turning the cakes out. Instead, just use small ramekin cups. This is a good dessert to make if you are short of time because you just mix everything together using a hand whisk and baking time is short. Try it, you'll impress everybody!

Perfect Molten Choc Cakes

350 g good dark choc (I like Lindt), melted & cooled

4 eggs, beaten

50 g unsalted butter

50 or 60 g fine sugar

50 g cake flour, or all-purpose flour

1 tsp vanilla essence

pinch of salt

1. Set oven @ 200C. Put a baking tray in. Get ready 6 ramekin cups of 3"/7.5 cm in diameter.
2. Cream butter & sugar (with hand whisk) till light & fluffy.
3. Add the eggs, beating all the time, then add the vanilla essence, salt, sieve in the flour and fold in the melted choc.
4. Divide among the cups.
5. Bake 8 to 10 min for 3" ramekins, 10-12 min for bigger ones. Serve warm with whipped cream or ice-cream or just plain, the best way to taste the choc I think.

Note: I've updated this post on 30/1/08 regarding the baking time and ramekin cups size.