Moelleux au Chocolat aka Chocolate lava / molten cake

This is one of my favourite ways to eat the chocolate cake. With a hot oozing chocolate in the centre and a moist, dense cake surrounding it.

I followed the recipe from

and used 100g of big grain sugar reduced to powder with a processor. A tad too sweet for me. Think if my chocolate was bitter enough, it would be perfect. I did use 70% chocolate by the way.

I also substituted the ramekins with my Ikea coffee cup (thank goodness it didn’t crack) and a metal jelly mould I sometimes use for tarts too. The Ikea mug version did give me a softer cake texture that is more moist and dense than the metal jelly mould, which actually works like a cake tin. But both did come out with a good centre. Perhaps its my oven, but after 10mins, the top still weren’t cooked so i baked for about 15mins actually.

With the Ikea mug that is half-filled:

That couldn’t slide out properly…

And the cake from the metal mould:

With it’s oozing lava..

A friend asked me about the chocolate I used and realise it’s important to remember which chocolate does what miracle in baking.  Mine is 70% chocolate from cadbury which isn’t bitter enough for my tastebud when I eat it on it’s own but turned out fine when I made the brownie previously. My friend heard that semi-sweet chocolate from hershey’s is good for baking. I think I haven’t tasted any bars from hersheys that is bitter enough for my tastebud so still unsure about using hershey’s as an ingredient. She’ll be trying the lava cake with it and I’ll see how it turns out! One experiment less hehe.

Anyhows, this one is a little tad sweet. Think the intricate bitter-sweet balance has not been attained. The chocolate is not bitter enough for the sugar used in the recipe (noted that 70% cadbury didn’t taste as bitter as Ghiradelli’s) so I guess if I have to use this bar again because of the convenience of getting it just right below my place, I will use less sugar. 80g perhaps? Thought for food…


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