A few weekends ago, I decided I need a weekend where I don’t try and conquer the world. So, this weekend I watched a bunch of movies (Nightcrawler is AMAZING but CREEPY), made some fabulous pasta, sipped white wine while watching Grey’s Anatomy (I know, I know), proved to myself that chocolate and chilli always works, aaaaaand saw my dentist (my teeth are surprisingly not falling out yet).
I conquered the world without actually working on it 😀
Sunday afternoon chocolate cakes. Always. Always. Always. With some excellent Bean Therapy Guntur Chilli Chocolate stuffed in the center. Ooey gooey spiked awesomeness.
Yes my oven went into overdrive and cooked these cakes way faster than I expected so I had some mutilation on hand, but oh my god, still so good.
I’ve worked with Bean Therapy before too and I’m seriously in love with their chocolate. Inside these little cakes, perfectly proportioned for two, those squares of chilli flavoured chocolate are incredible.
I think you should make these. Your next weekend will be unbelievable.
I had been wanting to try chilli flavoured chocolate in these molten puddings but when I saw this recipe on Sally’s Baking Addiction, I liked the idea of adding them to a cake much more. In fact, I’m definitely redoing this beauty with chilli some day!
Rather than leaving these under-baked like traditional lava cakes, the centers ooze pure chocolate within a soft, soft cake.
I used whole milk instead of cream and it does mean a less moist cake, but in no way hampers the taste. Unfortunately, the cakes rose and cracked unevenly, I’m not quite sure why but I’m willing to bet the recommended time of 15-16 minutes didn’t suit my oven. I suggest starting at 10 minutes and then using your judgement and a toothpick!
The chocolate flavour is deep, rich, intense. There’s melted chocolate in the batter and of course, in the center and you should expect nothing but a serious fix. Everyone deserves it. The cakes are somewhere between a brownie and a classic chocolate cake. You know, in case you’re the indecisive kinds.
One last thing, serve them fresh because the gooey chocolate won’t be as gooey when it cools down. Warm chocolate cakes? I can think of worse things.
P.S. March 15: I checked with Sally of Sally’s Baking Addiction why the cakes rose unevenly and she says they’re not very stable to begin with so some ups and downs are normal 🙂 On the whole, I still recommend watching your oven like a hawk!
What you’ll need:
60 gms dark chocolate (preferably cooking chocolate)
1/4 cup milk (or cream for extra moisture and sin)
2 tbsps brown sugar
2 tbsps vegetable oil
2 tbsps beaten egg
1/2 tsp vanilla
6 tbsps flour
1/4 tsp baking powder
1/8 tsp baking soda
4 squares of your favourite chocolate
What to do:
1. Grease two ramekins/oven-proof bowls and set aside. Preheat the oven to 175 C.
2. In a medium-sized microwave-safe bowl, melt the cooking chocolate and milk in 10 second intervals and stir till smooth. Do not overcook.
3. Add the sugar and mix well. Then add the oil, vanilla, egg and mix again.
4. In a small bowl, mix the flour, baking powder, baking soda. Fold into the chocolate mixture till no lumps remain.
5. Divide evenly among the ramekins. Stuff two squares of chocolate into each one and cover with the batter.
6. Bake for 10 minutes. If a crust has formed but the cakes look undercooked, bake for 2 to 5 minutes more, keeping a close watch on them.
Serve piping hot 😀 And add another square of chocolate on top for some further ooey gooeyness!