Flourless Molten Lava Chocolate Cake

Yesterday I finally decided to try out the Flourless Molten Lave Chocolate Cake that I ate before from Apartment in the Curve. The ingredient was pretty simple but then hunting for cupcake cups are not easy. I practically hunt from Jusco to Carrefour and Cold Storage in MidValley searching for these items. Well...yes I do know that it can be obtained from the cake shops in Kepong...but then I am working and by the time i decide to go home, it will be late and they would be closed. =P. So wat the heck.....

Well I came back around 10 something PM after dropping Amanda home. Then started working on the ingredients. And..OMG...I was short of 1 egg. :(. And thankfully i decided to get more ingredients just incase. Fatboy explained 1 cup...but 1 cup is not easily defined. Well anyhow here are the ingredients:

For the Main cake, you need:

180gm butter
250 gm dark chocolate
1 cup caster sugar
1 cup ground or crushed almond
1 cup cocoa
5 eggs

For the molten centres, you need:
200 gm dark choc
1/2 cup cream

Preparation of the cake is simple...you start off by doing the Molten Centers first. Place chocolates and the cream into a bowl.(if you dont have dark ones, you may use the normal cooking ones also). If you have a double boiler, then go ahead and use that. If you are like me, microwave the chocolates. It depends on the type of bowl used but then dont burn the chocolate...put it in the oven between 1 - 2 minutes.

Once this is done, stir and mix the cream and chocolate till the mixture is mixed. If you want, you may use ice cube trays to place the chocolates in there. Pour the chocolates on the tray and let it freeze.
*it would be best that this is done a day before or in the morning so that it will have time to harden*

Main Cake:
Once that is done, you may start with your main cake. Sieve 1 cup of cocoa powder into your mixing bowl. Then add in the almond. Now in a pot, add in the butter, chocolate and caster sugar in it....and melt them in low heat. constantly stir them or else the sugar will stick to the bottom and caramelize. So once this have nicely melted and the mixture is properly mixed, remove it from the stove. Pour the mixture into the mixing bowl that has already have the cocoa powder and almond.

Stir the mixture togather till it is properly mixed. Well it may look like some gooey thing but then you have 1 more thing to add, the eggs. Now add your eggs into the mixture while whisking the mixture. Once after you have added the 5 eggs, your mixture will be smooth and nice, with breadcrumb like texture..this is because of the almonds.

Best way to keep the cups attached is to place them in a muffin tray and then pour the mixture in. After you pour them in, you would want to get your chocolate mixture out of the fridge. Use a spoon to scoop them and make them into a ball if the texture didn't have enough time to harden. If you mixture is hard enough, then I would suggest that you cut them into cubes or just pop them out from the ice try and drop them into the cupcakes.

The ingredient here is good for 15 - 24 cup cakes depending on the amount you pour in 1 cup. For me, I placed my first tray with 2 scoops of dough using a Chinese Soup spoon. The second tray I only put 1 spoonful.

Leave it in the oven for 20 - 30min. Keep an eye on the muffin so that it wont over cook or break. After it is cooked, leave it to cool. The cakes are best served with Ice creams or vanilla cream. Or just eaten like that will do fine.

If this is your first time, I would suggest not to preheat your oven too early. Just think it would waste the electricity only. hehehe. You may do soo once you are done with the dough and before you start filling your tray.

After all is done, comes the dishes to be done. HAHAHA. Bon Appetite!!...and enjoy!!

*I would like to say thanks to Fatboyrecipes who posted his recipe online for me to be able to try this*