Molten Chocolate Lava Cake, Sweetened with Monk Fruit
Sweets and drinksBaked GoodsEurope and North America8 minutes baking
A molten chocolate lava cake holds everything inside one small mold: the shell just set, the middle still liquid, so the first spoon breaks through and the chocolate runs out onto the plate. The hardest part is timing the bake, a minute short leaves the cake sloppy, a minute long sets the center firm.
The chocolate mixture has to be completely cool before it meets the eggs, because heat cooks the eggs into grainy specks and costs the cake its rise. Fold with a hand whisk and stop the moment everything comes together.
This batch weighs about 489g, at roughly 419 calories per 100g.
Method
Melt 90g of unsweetened dark chocolate chips in a bowl set over a pot of hot water, add 30g of finely ground kOBE Monk Fruit Blend and stir until smooth and glossy.
Set the oven to top heat at 190 degrees C. Brush 5g of butter in a thin layer inside 125ml ramekins and line each base with a round of baking paper.
Add 120g of unsalted butter to the still warm chocolate bowl, stir until it melts in, then leave to cool completely.
Beat 3 eggs together with 3 egg yolks and 90g of kOBE Monk Fruit Blend until thick and airy, so a figure of eight traced with the beater holds for a moment before sinking back. Sift in 100g of all purpose flour and fold through.
Divide the chocolate mixture into three parts and fold each part into the egg mixture with a hand whisk, stopping as soon as it comes together.
Divide evenly among the ramekins and bake at 190 degrees C for 8 minutes. A baked cake has a deep brown top and rises about 5cm.
Run a knife around the inside of the mold, set a plate on top and flip it over, peel off the paper, and serve hot with a scoop of vanilla ice cream.
Tips
A single drop of water seizes chocolate, so wipe the bowl and the whisk completely dry before melting.
Let the chocolate mixture cool all the way down before it meets the eggs, since heat cooks the eggs and leaves the batter grainy.
Folding with a hand whisk and stopping the moment it comes together is what gives a high rise and a flowing center.
To bake later, wrap each mold in cling film, keep them 3 days in the fridge or about 2 weeks in the freezer, and add a few minutes to the bake.
Do not dust the molds with cocoa powder, as the baked cakes come out looking dull.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.