Chocolate Lava Cake
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My buddy Anemone showed me this yummy looking Chocolate Lava Cake recipe and we made a date to come over my place to make it. It was really fun for friends to cook together!
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I don’t normally have a sweet tooth, and I wasn’t really acquainted with this French dessert, but my friend convinced me that I will like it. She was right – it was really good! Not too sweet like most desserts are, and just the right amount of chocolatey-ness. Not just any chocolate, but warm & oozing runny chocolate goodness (hence the names chocolate lava cake/molten chocolate cake/chocolate fondant pudding).
Both my friend and I agreed that it is a very simple recipe and we succeeded in making it to the right consistency on the first attempt (chocolate oozing out when cut in the middle). I think this is an excellent dessert to serve when entertaining guests – simply prepare everything in advance, and after your guests have finished their main course, just pop the ramekins into the oven for 10 minutes. Your guests will really be impressed with how effortless you whip up a warm and delicious dessert with no sweat and in no time at all – never mind the messy behind-the-scenes, you would have washed up before they arrived.
Sorry I forget to ask other than ramekin what other can we use to bake?
any oven-safe bowl or small dish
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this is called Chocolate Fondant, not lava cake. Lava cake is something totally different.
Is there is a substitude for egg?
as we donot have it?
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Hi, could i know if the 100g of butter is all use for melting with chocolate or some is use so as to be used for greasing the ramekins?
It’s for the main recipe batter, and you can use a bit of it for greasing the ramekins.
Btw, what is the temperature of the oven when melting the chocolate and butter?
see my reply above ^^
What is the temperature of the oven when melting the chocolate and butter?
Use microwave setting “low” or “medium low” so as not to burn them.
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Can I use muffin tray? And do I have to shorten the baking time?