Gaby's Bakery - Molten Chocolate Cake

February 05, 2021

Gaby's Bakery - Molten Chocolate Cake

Michael tells me stories of going to Nobu’s first European restaurant when it opened in 1997. Set on the first floor of the Metropolitan Hotel in Old Park Lane it felt very modern and progressive. The New York original from 1994 was still designed quaintly old style. His favourite dessert back then was the Bento Box with chocolate molten cake and green tea ice cream.

Nobu soon became the most successful restaurant in the country. On a visit about nine months in, he was presented with a new dessert menu. Shock horror. No more Bento Box. According to the Maître d, the chef had decided to take it off because it was ‘too popular’! I’m not sure how popular the chef was with Mr Nobu and Mr de Niro, but a few months later it was back on the menu.

Molten chocolate cake combines the elements of a chocolate cake and a soufflé. It’s also known as chocolate moelleux (from the French for "soft"), chocolate lava cake, or simply lava cake.

Molten Chocolate Cake

Ingredients:
350g dark chocolate
120g sugar
50g unsalted butter (room temp)
50g plain flour
4 eggs
Pinch of salt
1 tsp vanilla extract

Method:
The cakes need to be baked immediately prior to being eaten, but you can prepare the cakes, put them in the fridge and cook just before it’s time for dessert.

Get 6-8 individual cake moulds (depending on their size), or ramekins. Grease them, and line with a small circular piece of parchment paper just at the base. Preheat oven to 180⁰C fan. 

Melt the chocolate in a bain-marie, then allow to cool a little. Beat the butter and sugar, add the eggs one at a time, beating in between each, and then the salt and vanilla. Once all is combined, add the flour beating until you have a smooth consistency. Lastly add in the cooled melted chocolate and mix until you have a smooth batter.

Pour the batter equally between the cake moulds (if cooking them later, cover and place in the fridge), otherwise place them on the hot baking tray from the oven and bake for appx. 12 mins, (the refrigerated cakes will need an extra minute or two). They will be ready once the centre has risen to the same height as the outer edges.

Once ready, take out of the oven, tip out onto a plate and serve.

Enjoy


 Gaby Van Clarke




Also in Blogs

Gaby's (No-Bake) Bakery
Gaby's (No-Bake) Bakery

May 07, 2021

Here’s one to confuse your tastebuds. Normally you’d expect to bite through the soft filling, in this case soft apple oozing with cinnamon nutmeg and sultana flavours, whilst preparing to hit the biscuity or flaky case...

Continue Reading

Forget Lego, let's build something useful
Forget Lego, let's build something useful

May 07, 2021

The boys are six. I thought it about time they knew the business end of a chisel and their mitres from their dovetails. I was also being slowly suffocated by colour-pollution and an outlet of Hamley’s in our lounge.

Continue Reading

In the Chair - Real People Real Hair - Madeleine
In the Chair - Real People Real Hair - Madeleine

May 07, 2021

Sometimes you can’t quite put your finger on it. You put a lot of styling effort in, and it may be okay, but then doesn’t last or make you feel uplifted for long. It lacks something...

Continue Reading