According to informal statistics, at Valentine's Day dinners, nine out of ten girls particularly emphasize desserts. So this Valentine's Day, we bring you a simple and beloved dessert, Chocolate Lava Cake.
Molten Chocolate Lava Cake could be considered a classic dessert. I remember that the first dessert Big Boy made since memory is the Molten Chocolate Lava Cake. At that time, Molten Chocolate Lava Cake was a globally popular dessert, during the heyday of dessert shops and the prevalence of upscale restaurants and hotels where you could enjoy it. It was once considered an elusive dessert, with its soft cake exterior encasing a molten chocolate center, truly driving people wild.
BigBoy has reinterpreted what was once seen as an extremely luxurious and delicious treat. Presenting this intricate masterpiece on Valentine's Day will surely bring a smile to both men and women. I've added a small twist by infusing this Molten Chocolate Lava Cake with a homemade raspberry sauce. Though not a show-stopping secret, it adds a tangy touch that balances out the sweetness of the dessert, making it a sincere delight!
Ingredients
For the cake (4 150ml cup)：
White Chocolate | 100g |
|---|---|
Unsalted Butter | 100g |
Sugar | 30g |
Salt | 1 pinch |
Egg (room temperature) | 2 bulbs |
Vanilla Essence | 1 tsp |
Coco Powder（sieved） | 3g |
Plain Flour (sieved) | 25g |
Red food colouring | few drops |
Icing Sugar | to garnish |
Raspberry filling：
Raspberry | 100g |
|---|---|
sugar | 20g |
Gelatine leaf (Gold) | 2.5g |
Steps
1.
Making Raspberry Filling: Start by soaking gelatine leaf in cold water for 10 minutes, then squeeze out excess water. Prepare a bowl of ice water.
2.
Place raspberries and 20 grams of sugar in a pot over low heat. Occasionally mash the raspberries as they cook. Once the raspberries are completely mashed, add the gelatin sheets and cook until dissolved. Remove from heat.
3.
Submerge the pot of raspberry sauce in the ice water bath, stir until cooled, then refrigerate for later use.
4.
Making Cake Batter: Cut unsalted butter into cubes; chop white chocolate into small pieces.
5.
In a large bowl, place the butter, white chocolate, and 30 grams of sugar. Place the bowl over a pot of hot water, stirring the ingredients until melted and combined. Remove from heat and continue stirring until cooled.
6.
Mix in 2 eggs into the chocolate mixture until well combined. Then add vanilla oil, salt, cocoa powder, and all-purpose flour, stirring until smooth and without lumps.
7.
Add 2-3 drops of red food colouring, mix well.
8.
Preheat the oven to 210°C (410°F).
9.
Prepare 4 baking cups, each about 150 ml, and grease the insides with butter.
10.
Pour half of the batter into each cup. Place a teaspoon of the cooled raspberry filling in the center of each cup, then cover with another spoonful of batter, filling each cup to about 7-8 tenths full.
11.
Bake in the preheated oven at 210°C (410°F) for 9-10 minutes.
12.
When serving, invert the cakes onto plates from the cups, and dust with icing sugar as desired before enjoying.
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