Pastry Mart How to Chocolate Molten Lava Cake

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=Wq00C3H-kdI

Chocolate Molten Lava Cake • Ingredients can be purchased from https://www.pastrymart.sg/ • Ingredients: • 1. 170g Belgium Dark Chocolate 64% Button • 2. 115g Lurpak unsalted butter • 3. 31g all-purpose flour (spoon leveled) • 4. 60g confectioners’ sugar • 5. 1/8 teaspoon salt • 6. 2 large eggs and 2 additional egg yolks • 7. optional for topping: ice cream, raspberries, and/or chocolate syrup • Note: • Chocolate: Make sure to use high quality chocolate, not chocolate chips. You won’t have much “lava” with chocolate chips! • Method: • 1. Spray four 6 ounce ramekin with nonstick cooking spray and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate in step 7. *Or spray half of a 12-count muffin pan and dust with cocoa powder. If baking in a muffin pan, the recipe will yield 6 cakes. • 2. Preheat oven to 425°F (218°C). • 3. Place Lurpak butter into a medium heat-proof bowl, then add the Belgium Dark Chocolate 64% Buttons on top. • 4. Microwave on high in 10 second increments, stirring after each until completely smooth. Set aside. • 5. Whisk the flour, confectioners’ sugar, and salt together in a small bowl. • 6. Whisk the eggs and egg yolks together until combined in another small bowl. • 7. Pour the bowl of chocolate mixture and flour mixture into the whisked eggs. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick. • 8. Spoon chocolate batter evenly into each prepared ramekin or muffin cup. • 9. Place ramekins onto a baking sheet and bake for 12-14 minutes at 218 degrees until the sides appear solid and firm– the tops will still look soft. • *If baking in a muffin pan, the cakes only take about 8-10 minutes. • 10. Allow to cool for 1 minute then cover each with an inverted plate and turn over. Use an oven mitt because those ramekins are hot! The cakes should release easily from the ramekin. *If you used a muffin pan, use a spoon to release the cakes from the pan and place each upside down on plates. • 11. Add toppings. Serve immediately.

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