molten chocolate cake

first of all, i'd like to excuse myself for sounding hyperbolical on my post today. but really, that's the fact people, i swear it is.. and we shall get it started now..

this is one of the most delicious molten chocolate cake i've ever tasted, and this time i made it by myself. this is the best result in my baking and cooking history, haha. even i get a little too much confident by thinking that i can enter this recipe into a famous restaurant and this cake will become a top request there. it's soft, it's gooey, it's sinful, it's rich, and it's chocolate! who doesn't like chocolate? i guess most of the people in this world like it. some people might call this cake as chocolate lava cake because of it's gooey melted chocolate inside. this cake, whatever its name, is super-duper-extremely-very-very-delicious. 

one thing that makes me proud is because i formulated this recipe by myself. though i have to browse everywhere first to find the actual formula of this cake. but i come up to a big modification and recreate it. i add this and that to the recipe, mix 'em up, and bake 'em with crossed finger and prayer. other thing that makes me proud, i beat the eggs without any help from my electric mixer, i used a whisk and beat them until they became so pale and creamy. i know that you might think, 'so what's the great thing about whisking an egg without an electric mixer?' but please let me be a little proud since i did it for the first time. does any of you start to wonder about the difficult part, again it's the baking time. you have to ensure your cake is still gooey and wobbly in the center. if you bake them too long, they'll form a soft cake; too short, you won't get the cake texture wrapping the molten chocolate. i made this recipe for 2 servings only, just double or triple the ingredients if you want more servings.

Molten Chocolate Cake

for 2 servings

50 gr bitter-sweet cooking chocolate

75 gr butter

2 tsp cocoa powder

1 tsp dark rum

1 tsp vanilla extract

1 egg

1 egg yolk

1/2 tbsp granulated sugar

1/2 tbsp brown sugar

1/2 tsp salt

1.5 tbsp all purpose flour

direction:

1. preheat the oven to 350 deg F. prepare 2 greased ramekins, dust them thinly with sugar. set aside.
2. melt the chocolate and butter in a double boiler. when the butter has all melt, remove from heat. stir it gently from the center of the bowl to the outside.
3. add in the cocoa powder into the chocolate-butter mixture, stir gently until it dissolves. add the vanilla extract and rum.
4. beat the egg, egg yolk, sugar, and salt until they become very pale and creamy. mix in the chocolate mixture until they are evenly incorporated. fold in the flour.
5. pour the batter into the ramekins and bake for 15-20 minutes, or until the edge look firm but still wobbly in the center.
6. to serve: place an up-turned serving plate on the ramekin, gently turn them upside down, and the cake will slowly fall into the plate. serve warm with a scoop of ice-cream or a dollop of whipped cream, garnished with almond flakes if you like.