It’s been a hectic past couple of days... Between filming and running around from meeting to meeting I don’t get allot of time to blog anymore and 14 hour days on set doesn't really leave much time for cooking either.
After my most recent post hit the interweb, ‘Magic Chocolate Mud Pudding’ I received allot of E-mails and text messages asking that I should do a post on microwave cakes and puddings. Apparently not everyone has a stove or the time to cook up a ‘big’ 30 minute pudding.
I think it is quite fitting that I should do a post on a 5 minute or less desert as I am also super busy at the moment. For my avid followers and the foodies that have the time and equipment I will have more delicious and amazing recipes to come.
I am quite old school when it comes to cooking. I personally despise anything cooked in a microwave. I wasn't too excited to try this recipe, but I am actually glad I did, because it wasn't as bad as I thought it would be. This really is a nice and fun recipe to do if you crave something sweet and chocolaty. The cake is sweet, rich and has a very fudge-like consistency. Just make sure you eat it while the cake is hot and fresh. I left my second cake for later and it literally turned to stone.
Warning: the dessert you are about to create and consume is extremely chocolatey. It will kill your chocolate craving really fast. That aside, enjoy the most awesome 5-minute chocolate molten lava cake!
The secret here is using melted dark chocolate. Cocoa powder doesn't hold a candle to it, and using bar chocolate negates the need for adding milk or oil while producing a really moist cake.
The chocolate truffle creates the warm oozy chocolate center of your cake. Be sure to freeze it ahead of time and it will melt just perfectly once the cake is finished cooking.
Break up the chocolate into pieces and place that along with the butter into a double boiler.
Avoid all contact with water! Chocolate will seize and become unworkable if it comes into contact with even a few droplets of water. Make sure your bowls, workstation, and spatulas are completely dry.
Melt the chocolate slowly over low heat. Chocolate is very delicate and can become lumpy or grainy if overheated. Stir the chocolate frequently with a rubber spatula, once the outer edges start to melt.
Chocolate retains its shape when melted, so the only way to know if it is truly melted is to stir it. Do not rely on appearances alone.
The finished batter should be fairly liquidy.
Finally, stick the frozen chocolate truffle into the mixture, about halfway in. Cover up the "hole" with some of the batter.
Microwave for about 1 minute and 30 seconds. If you have a less than 1000W microwave try a slightly longer cook time.
The kitchen should smell deliciously chocolatey now. But, patience! Let the cake rest for a minute in the microwave before you dig in so that it cooks completely.
Use a fork to loosen the cake from the edges of the mug, then place a plate over the mug and flip it out.
HINT: Vanilla ice cream and chocolate syrup.
After my most recent post hit the interweb, ‘Magic Chocolate Mud Pudding’ I received allot of E-mails and text messages asking that I should do a post on microwave cakes and puddings. Apparently not everyone has a stove or the time to cook up a ‘big’ 30 minute pudding.
I think it is quite fitting that I should do a post on a 5 minute or less desert as I am also super busy at the moment. For my avid followers and the foodies that have the time and equipment I will have more delicious and amazing recipes to come.
I am quite old school when it comes to cooking. I personally despise anything cooked in a microwave. I wasn't too excited to try this recipe, but I am actually glad I did, because it wasn't as bad as I thought it would be. This really is a nice and fun recipe to do if you crave something sweet and chocolaty. The cake is sweet, rich and has a very fudge-like consistency. Just make sure you eat it while the cake is hot and fresh. I left my second cake for later and it literally turned to stone.
Warning: the dessert you are about to create and consume is extremely chocolatey. It will kill your chocolate craving really fast. That aside, enjoy the most awesome 5-minute chocolate molten lava cake!
Here's How!
Step 1 Gather the ingredients!
- 60g dark chocolate bar (60% cocoa) I used organic Belgum chocolate
- 60g butter
- 3 tbsp sugar
- 3 tbsp flour
- 1 egg
- 1 chocolate truffle Lindt truffles works great
The chocolate truffle creates the warm oozy chocolate center of your cake. Be sure to freeze it ahead of time and it will melt just perfectly once the cake is finished cooking.
Step 2 Melt the chocolate and butter
Break up the chocolate into pieces and place that along with the butter into a double boiler.
Avoid all contact with water! Chocolate will seize and become unworkable if it comes into contact with even a few droplets of water. Make sure your bowls, workstation, and spatulas are completely dry.
Melt the chocolate slowly over low heat. Chocolate is very delicate and can become lumpy or grainy if overheated. Stir the chocolate frequently with a rubber spatula, once the outer edges start to melt.
Chocolate retains its shape when melted, so the only way to know if it is truly melted is to stir it. Do not rely on appearances alone.
Step 3 Mix in egg, sugar, and flour
In a separate bowl, beat the egg thoroughly and mix in the sugar until it whitens a bit. Mix the egg and sugar into the bowl of chocolate, then slowly incorporate the flour.
The finished batter should be fairly liquidy.
Step 4 Add the chocolate truffle
The best container for microwaving the chocolate batter is, of course, the giant mug or ramekin bowl. Spray some cooking spray into it first, then pour the batter in. The cake will rise during the cooking process so make sure you use the largest mug you can find.
Finally, stick the frozen chocolate truffle into the mixture, about halfway in. Cover up the "hole" with some of the batter.
Step 5 Microwave it
Step 6 Eat it!!
Use a fork to loosen the cake from the edges of the mug, then place a plate over the mug and flip it out.
HINT: Vanilla ice cream and chocolate syrup.
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