Molten Lava Cake. No Evacuation Required

Molten lava cake, as good as it sounds, was actually a baking disaster. The story goes that a chef was baking a chocolate cake but pulled it out of the oven too soon. The resulting cake was still runny on the inside. With no time available to bake it further, the chef decided to introduce the dessert as chocolate "lava" cake.

Whether that story is true or not, we won't really know how these marvelous cakes came to be. But one thing's for sure, these cakes can be considered a pièce de résistance to every high-end restaurant dessert menus with their soft cake and yummy chocolate filling oozing out of the cake as you slice them.

While touring GenSan's auto supply shops for a torsion bar and assembly for the car, we stopped by SM City Gensan for a little rest. With the recipe in mind, I went and look for some chocolate bars to use. Unfortunately, I couldn't find some and the salesperson from the grocery store confirmed that they don't have those bars. Fortunately, enough though, I found some of these chocolate buttons.

Here's my take on these wonderful little cakes and also a chance to test out a couple of ramekins I bought a few weeks before.

What You'll Need

• ½ cup (one stick) butter, salted
• 1 cup dark chocolate
• 4 eggs
• ¾ cup white granulated sugar
• 1 t vanilla extract
• ½ cup flour

How To Make It

Note: Preheat oven to 450 F and set aside a small amount of butter

1. Melt chocolate and butter together in a double broiler. I am not lucky enough to have one so I improvised. I put the chocolate and butter in a stainless bowl that I have over a simmering water in our air kalan!

2. When the chocolate and butter are melted, set them aside to cool a little. Here's what mine looked like.

3. In a separate bowl, whisk 4 eggs and the sugar. You could also separate the yolks and the whites separately and fold them in to have a lighter cake. Add the vanilla and continue whisking until mixed well.

4. That's basically it. Time to put them in the oven. Lightly butter the ramekins or you can use oil if you've used up all the butter. Fill the buttered ramekins to about ⅔ full. Bake them for about 10 minutes.

You must always keep a close watch to make sure they don't overbake and center is set. The first batch were a bit overdone. There were little lava left and the center was starting to set. Here's the first batch.

Here's the second batch where I kept a close eye. They turned out perfect. You can actually tell that they were perfect. So yummy.

What better way to enjoy these cakes than with some soft drinks.

And here's the third batch, also perfectly done.

Unfortunately, I am unable to show the fourth and last batch because when they were done, they had to go dormant in our stomachs.

Original recipe can be found here by BakeLikeAPro. I modified it a little and went to a full cup of chocolate instead.