Ingredients | 材料 :
- Yield: 4 servings (9cm custard cups | 3.5" 圓形模4個)
36g Unsalted butter (room temperature), plus extra for greasing baking bowls | 2湯匙 無鹽牛油，室溫回溫，另小許塗模用
26g (2 tbsp) Caster sugar, plus extra for custard cups｜2湯匙細砂糖，另小許塗模用
2 Eggs, beaten｜2只雞蛋，打勻
18g (2 tbsp) Plain four or all-purpose flour | 2湯匙 普通麵粉過篩
1/8 tsp Salt | 1/8茶匙 幼鹽
Steps | 做法 :
- 稍微放涼(約3分鐘)再脫模，立即食用。可伴雪糕，糖霜或打起的忌廉。小心焗好的巧克力熔岩蛋糕放久了變成巧克力蛋糕 !
- Place butter on counter till it becomes room temperature.
- Preheat oven to 230°C, grease four 5~6 oz custard cups or ramekins generously with butter. Put a small spoonful of sugar in each cup, then turn the cup sideways and rotate it so that the sugar is coating the butter all around. Dump out any excess sugar. Place the greased cups on a baking tray.
- Put the chopped chocolate in a small bowl. Put it inside a hot pot of water or microwave until it melts completely, stir once or twice during the process.
- In a mixing bowl, cream butter and sugar with an electric mixer or a rubber spatula. The mixture should be thoroughly combined, smooth, and paste-like, not lumpy. Add beaten egg to the creamed butter and sugar in 2~3 additions, and beat it with the electric mixer or a whisk until everything is combined and the mixture is starting to foam, about a minute.
- Fold in sieved flour and salt, beat everything with the mixer until well mixed.
- Add about 1/3 of the melted chocolate to the mixture in the mixing bowl, scraper gently; add remaining 2/3 chocolate mixture and fold together until smooth with no streaks.
- Put in batter into the 4 greased custard cups and fridge them for 15 minutes.
- Put a cup of hot water in the preheated oven. Put the 4 batter cups in the preheated oven and adjust it to 210°C until the tops are just set but the cakes still jiggle slightly when you shake them, about 10 minutes.
- Let the finished cakes sit in cups for 3 minutes when they come out from baking. Then, flip each cup over on a dessert plate, and tap the bottoms of the cups so that the cakes fall out. Serve immediately. Garnish with powdered sugar, whipped cream, ice cream and ... etc, optional. If not served immediately, it will become chocolate cake!!
- Added 1 teaspoon rum and 1/16 teaspoon ground cinnamon, it tastes equally good.
Related posts | 相關食譜 :
Chocolate Pound Cake
French style Chocolate Cake