Food, especially pastry has been a passion of mine since I was a child. I began baking with my mother when I was 5, and trained as a pastry chef at the Institute of Culinary Education in New York. I am a self-taught chef who loves experimenting with food. In fact, I ran a successful home bakery – Cake by Pooja – in Kolkata for 4 years. In pastry school, I won the Top Toque award and placed second in the US Junior Pastry Chef Comp 2016, becoming the first Indian who placed.
All my recipes are vegetarian, and though some are vegan this cake is not.
Molten chocolate cake is a delicious chocolate cake with a warm melted center that just oozes out. What we have here is an easy, foolproof way to make sure you will always get that melted center. Serve it with ice cream, whipped cream and berries, getting a restaurant-level dessert that wows everyone.
Molten cakes are definitely one of my top three desserts. In fact, when I first accidentally made it when I was 7, I was fascinated by the science of desserts, and so dived deeper into it. I hope you enjoy making it as much as I do.
Prep Time: 30 mins
Cooling Time: 3-4 hours
Cooking Time: 10 mins
- 1/3 cup heavy cream
- 1/2 cup cooking chocolate, ideally couverture
- 1.5 tbsp unsalted butter
- In a sauce pan, warm cream. Do not boil it, just heat it up.
- Turn off the flame and add chopped couverture and ensure it is submerged in the cream.
- Let it sit for 2-3 mins and then using a whisk, whisk it making smaller circles from the center out. It will come together.
- Once the chocolate and cam is combined well, add the butter and whisk it in.
- The ganache is ready. You can use this for cake fillings and so much more.
- Once slightly cooled, let the ganache chill in the fridge till it sets.
- Scoop the ganache and slightly roll it into a ball and freeze them. one ball per lava cake ramekin.
- 1/4 cup castor sugar
- 2 tbsp light brown sugar
- 3 tbsp melted butter
- ½ cup + 1 tbsp warm milk
- ½ cup all-purpose flour
- 3 tbsp cocoa powder
- ½ tsp baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla essence
- Preheat oven to 350F. Prepare ramekins by greasing them with butter and dusting with cocoa powder.
- In a bowl, whisk the sugars with melted butter.
- Whisk well and then add hot milk and vanilla essence.
- Sift the flour, cocoa powder and baking powder and add it to the mixture.
- Mix well till combined. Do not need to over mix, just till it is combined and no lumps are visible.
- Pour it in the prepared ramekins 3/4 the way up.
- In the center place one ball of the frozen ganache and ensure it is covered by the batter.
- Bake for 10 mins till the edges and top are baked and crisp.
- Let it cool for a minute, then unmold and serve. You can even serve it directly in the ramekins.
- Serve warm with ice cream, whipped cream and berries or caramelized bananas.
- Make sure you do not boil the cream while making the ganache.
- The better the quality of chocolate, the more flavorful the cake will be.
- Make sure your milk is just warm; it does not need to be boiling.
- Do not over mix, otherwise the cake will be dense.
- Use foil ramekins if you plan to unmold as that is easier to do. Make sure they are well greased.
- When the cake bakes the frozen ganache melts, producing the gooey lava center. You need to ensure the ganache is frozen well so you get that melting chocolate when you cut into the cake.
- Make sure to serve it immediately when warm to get the best ooze when you cut it.
For more recipes from Pooja Jhunjhunwala follow @platedpixieddust