The molten chocolate cake is the most delectable of desserts. It's deceptively simple on the outside, yet break into the centre and free-flowing chocolate lava spills out. This chocolate sauce covers your plate creating a delicious accompaniment to the cake and of course, the ice-cream that simply must be served alongside.
This dessert may seem fussy but if you follow the instructions it is surprisingly manageable. I first started making this molten chocolate cake in about 2014! I ordered it at a restaurant and became addicted! Going to the restaurant for cake became an expensive habit. The result was a few too many dinner reservations at that restaurant. Then I worked out how to make a version that tasted just as good. It turns out there were two secret ingredients.
Chocolate Lava Cake Secret Ingredients
There are only a few ingredients in this dessert and it is really important to get the quantities correct or you may not get an adequate crust to support the molten chocolate centre.
Sugar
Sugar was the first secret ingredient. My recipe uses brown sugar for an extra deep flavour. You can use white sugar but you won't get the same rich caramel chocolate flavour.
Almond Meal
Most recipes only use flour. This affects the sauce and the cake. Using an almond meal gives the cake better flavour and texture, plus the sauce is then pure chocolate.
Chocolate Fondant Cake Watchpoints
Although this dessert is relatively easy and has just a few ingredients, there are a few critical things to watch.
- Rest the batter for at least 30 minutes in the fridge prior to cooking. Longer is better.
- Set a timer for precisely 12 minutes cook time.
- Ensure that your oven temperature is accurate. You can use an oven thermometer or the Thermomix Sensor.
- Rest the Chocolate Molten Cake for 5 minutes prior to unmoulding. Set a timer.
Thermomix Sensor
The Thermomix Sensor is a digital thermometer that connects your Thermomix to your oven. It measures the temperature of your oven and can measure the internal temperature of the food you are cooking. It will then send that information to your Thermomix and your phone app. Accurate cooking always.
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Winter Desserts
Winter is the perfect time to enjoy some cosy desserts. Once you have tried my Chocolate Fondant cake, why not try one of these soul-warming sweets.
Molton Chocolate Cake FAQ
The batter is fine to stay in the fridge for 7-10 days. This means you can cook one Molten Chocolate Cake per night if you like.
Yes! You can use ground hazelnut instead of almond meal as this nut has a similar texture to almonds.
You can use whatever sugar you prefer but brown or dark sugar will give a richer flavour.
The silicone dariole moulds are the easiest to use. The Molton Chocolate cake will just slip out nicely. If you don't have any you can get them from the Mixshop as they are quite cheap. You can also use a muffin tray but the cook time will vary. I don't know how long it will take.
Yes! For a gluten-free version simply swap the plain flour for GF plain flour and ensure the dark chocolate you use is also without allergens.
It doesn't matter if you use poor quality dark cooking chocolate or 40% cocoa solids dark chocolate, the recipe will still work. I wouldn't use 70% cocoa solids as it will be more bitter and it's more oily and may not have enough structure to stand in the dome when it is unmoulded.
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Recipe Serving Adjustments
Please note, that although the recipe card allows you to change the serving size and adjust the recipe this SHOULD NOT be done. Adjusting a Thermomix recipe will lead to unexpected and undesired outcomes. Please always stick to the exact ingredient quantities and times given in my recipe.
*The recipe card is generic and designed for all websites, this is a feature I can't remove.
Molten Chocolate Cake
Equipment
- 1 Sensor
Ingredients
- 1 teaspoon salted butter melted
- 200 g dark chocolate I used 40% cocoa solids
- 170 g salted butter cubed
- 50 g brown sugar ⅓ cup
- 35 g ground almonds 2 ½ Tbs
- 41 g plain flour 2 ½ TBS
- 4 eggs
Instructions
- Grease dariole mould.
- Prepare Ingredients
- Place chocolate in the Thermomix bowl. Grate 4 sec/Speed 9.200 g dark chocolate
- Add the butter and sugar to the grated chocolate. Melt 3 min/60 degrees/Speed 2.50 g brown sugar, 170 g salted butter
- Add ground nut and flour. Mix 30 sec/Speed 5.35 g ground almonds, 41 g plain flour
- Turn the Thermomix on 2 min/Speed 4. Drop one egg in at a time.4 eggs
- Fill the number of Dariole moulds needed until they are ⅘ full.
- Refrigerate the moulds and reserve any remaining batter in a glass container in the fridge for the future. The Dariole moulds must stay in the fridge for at least 30 minutes prior to cooking
- Pre-heat the oven to 200 degrees C.
- Bake for 13 minutes. The Molten Chocolate cake may still appear wobbly in the middle.
- Remove from the oven and allow it to stand in the mould for 5 minutes.
- Unmould and serve.
Notes
Nutrition
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Happy Cooking
j xx
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