The ultimate crowd-pleaser: Mum shares her VERY simple recipe for melted chocolate lava cake – and you can make your own with six staples
- A home cook has shared her simple recipe for melted chocolate lava cake
- Velda Taylor-Chan, who lives in country Victoria, uses water and six basic staples
- She makes it with butter, sugar, eggs, dark chocolate, salt and all-purpose flour
- The ingredients should be mixed then cooked in a pressure cooker for 8 minutes
A home cook has shared her simple recipe for melted chocolate lava cake.
Velda Taylor-Chan, who lives in country Victoria, makes the decadent dessert with water and six basic ingredients: butter, sugar, eggs, dark chocolate, salt and all-purpose flour.
The mother-of-two makes the cake using nothing but a microwave and a pressure cooker – a interesting twist on traditional oven baking.
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Mum-of-two Velda Taylor-Chan’s homemade chocolate lava cake, made from six simple ingredients in a pressure cooker
Ms Taylor-Chan uses the Instant Pot Duo Nova Electric Multi Use Pressure Cooker, a 7-in-1 gadget with an LCD display which is available on Amazon Australia for $179.
It can also be used as a rice cooker, soup maker and slow cooker among other things, but cheaper single-use models are stocked at Kmart for $59 and elsewhere on Amazon for as little as $35.99.
After melting half a cup of butter and 250 grams of 70 percent dark chocolate in the microwave, Ms Taylor-Chan allows the mixture to cool and greases four ramekin dishes with butter to ensure the cakes do not stick.
Once this is done, she stirs one cup of confectioners’ sugar into the chocolate mixture, then stirs in three large eggs one at a time, making sure each is well incorporated before adding the next.
Next, Ms Taylor-Chan stirs in one egg yolk followed by six tablespoons of all-purpose flour and a pinch of salt, stirring the mixture until smooth.
She divides the batter between the ramekins and leaves them uncovered while she pours water in the base of the pressure cooker.
Ms Taylor-Chan stacks the ramekins inside before locking the lid on the cooker.
She sets the temperature to maximum pressure and cooks the batter for eight minutes, with the ‘Keep Warm’ setting switched off.
The result is an indulgent, restaurant-standard dessert that can be enjoyed in the comfort of your own home – perfect for a temperatures continue to drop across Australia
Once the cakes are finished cooking, Ms Taylor-Chan allows the cooker to return to normal pressure for about 20 minutes before unlatching the lid and transferring the ramekins to a wire rack.
She allows them to cool for 15 minutes, then serves warm or covers and chills the dishes for up to 24 hours in the fridge.
The result is an indulgent, restaurant-standard dessert that can be enjoyed in the comfort of your own home – perfect for a temperatures continue to drop across Australia.
Recipe for chocolate lava cake
1/2 cup butter cut into small chunks, plus more for greasing the ramekins 1 stick
250g bittersweet chocolate (preferably 70 percent cocoa solids, chopped)
1 cup confectioners’ sugar
3 large eggs at room temperature
1 large egg yolk at room temperature
6 tbsp all-purpose flour
1/4 tsp table salt
1 1/2 cups water
1. Put butter and chocolate in a large, microwave-safe bowl. Microwave on high in 10-second bursts, stirring well after each, until a little over half of the butter has melted. Remove from the microwave oven and continue stirring until smooth.
2. Set the chocolate mixture aside and cool to room temperature for about 20 minutes, stirring occasionally. Meanwhile, generously butter the inside of four heat-and-pressure-safe single cup ramekins.
3. Stir the confectioners’ sugar into the chocolate mixture until smooth. Stir in the eggs one at a time, making sure each is well incorporated before adding the next. Stir in the egg yolk until smooth, then the flour and salt, stirring again until smooth. Divide this mixture evenly among the prepared ramekins. Do not cover the ramekins.
4. Pour the water into the pressure cooker. Set a trivet in the pot, then stack the 4 ramekins on the trivet. Lock the lid onto the cooker.
5. Set pressure cooker to maximum pressure for eight minutes with the ‘Keep Warm’ setting off.
6. When the machine has finished cooking, turn it off and let its pressure return to normal for about 20 minutes. Unlatch the lid and open the cooker. Transfer the hot ramekins to a wire rack and cool for 15 minutes. Serve warm or cover and chill in the fridge for up to 1 day, serving them right in their ramekins.
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