Molten cake, a fairly recent marvel of baking, has been sweeping the culinary world by storm as of late. This flourless, pudding-like chocolate cake with a gooey center is somewhat tantalizing to those who attempt to bake it. This dessert is especially can be very challenging given its juxtaposing quality. Today's recipe will challenge both experts and newbies on baking a Mint chocolate variation. But first, a question needs to be answered.

WTH is a lava cake?

A molten cake is a type of chocolate cake that is extremely tender on the outside and gooey on the inside.

In fact, when cut, the contents flow out slowly like molten lava. hence the name. One variation, called lava cake, takes it a step further through the use of bright red food coloring. The cake was the result of an accidental removal from an oven back in 1987. Thanks go to the clutz of a Master chef named Jean-Georges Vongerichten for this Frankenstein creation.

Molten cake batter consists of five ingredients including, chocolate, butter, sugar, eggs, and flour. Because of how these ingredients come together, there have been disputes on whether a molten cake can be considered a chocolate souffle. On one hand, since it's "flourless," the cake's integrity is more dependent on eggs and contains little flour.

Also, in some recipes, the eggs are separated and the whites are used to lighten the batter.

On the other hand, unlike souffle, large amounts of butter is used--sometimes in equal parts of the chocolate--for tenderizing the cake. Both ingredients are melted together in a double boiler before they are combined with the other ingredients to complete the batter.

Molten cake recipe

Batter Ingredients:

  • 1 stick butter
  • 1/2 cup bittersweet chocolate
  • 1/4 cup sugar
  • 2 large eggs
  • 2 large egg yolks
  • 2 tsp flour
  • 1/4 tsp peppermint extract
  • 1 pinch salt
  • Powdered sugar and mint leaves for garnish
  • Extra butter and flour for dusting

Directions:

  1. Preheat an oven to 450°F. Rub a knob of butter around the insides of 3 ramekins then dust with a little flour at a time until fully coated. Chill in a refrigerator.
  2. Melt the chocolate and butter in a double boiler over low heat, whisking them together until fully incorporated. Remove from heat and set aside.
  3. In a mixing bowl, beat the eggs and egg yolks with a hand mixer at medium speed for 1 minute. Beat in the melted chocolate, flour, salt and sugar for a few more minutes or until it forms a smooth paste.
  4. Divide the batter among the chilled ramekins and place them on a baking tray. Put the baking tray in the oven and bake for 7-9 minutes or until the cakes are slightly jiggly in the center and firm in the outer portions. Remove and set aside for about a minute or so.
  5. Run a butter knife along the edges of the ramekins. Place a plate on top of each ramekin and carefully flip them so the cakes sit on top of the plates. Gently tap the bottoms of the ramekins and lift them to free the cakes.
  6. Garnish with the powdered sugar and mint leaves. Serve immediately.
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