My dessert emergency kit was simple: good chocolate, eggs, sugar, flour and butter were all I needed. Classic baking supplies, vous me direz (you will tell me) in a pantry. In my kitchen, they are. As for the cakes? Ten minutes to prepare, less than ten to cook. And to eat? It would depend on the type of chocolate cake eater that you are.
Moi ? Of the greedy and fast type!
I had no plan. At first, only. Yet, it did not last for long before the crazy idea grew on me. I knew well that it was going to be unreasonable when I decided to bake a first batch of six Molten chocolate cakes, then bake a second one only twelve hours later when they were all gone. But I could not help it, stuck with the idea that I wanted to perfect my recipe quickly. So when a few friends stopped by for tea and dinner later in the week, and I realized that I had nothing sweet to serve, I almost played it in auto mode, as if reciting a poem learned by heart. Already well rehearsed at that point in time, I decided to bake two more batches, bringing my Molten Chocolate Cakes count to twenty four in a week. Crazy? This was how much we liked them, and how easy and quick they were to bake.
Will you believe me if I tell you that Molten Chocolate Cakes are like cars? I will confess that I am not much of a mechanics, and I do not even care for cars — although I would not mind the mini I saw pass me the other day, or the light blue convertible Beetle I found parked next to us later in the week — but with chocolate Molten cakes, perhaps I could well become one. These cakes require perfect tuning, with an adequate cooking time as a key factor. One minute too much or one too little, and your cake story can take a fully different flair. My first batch cooked for one minute too long, the second one maybe thirty seconds. When I was done with the third and fourth batches, I had found the ideal cooking time. As fillings, I tried white chocolate with Matcha tea and black sesame seeds, then plain white chocolate only and hazelnut for the last six cakes. Melting oozing chocolate to die for! Is it really not the right season for chocolate? Who actually says that chocolate needs to have a season. Molten Chocolate Cakes have to be my favorite type of chocolate cakes, especially when they can be executed in less than twenty minutes total. And, at every single time I eat them, the excitement is there. I cannot wait to discover what is inside the cake.
Take my word for it, they are addictive.
You need:
For the Matcha Tea and Black Sesame Seeds Filling:
For the cakes:
- 4.5 oz dark chocolate 70% cocoa, I used Valhrona
- 2 oz butter
- 2 large eggs + 1 egg yolk
- 4 Tbsp blond cane sugar
- 2 Tbsp all-purpose flour, sifted
- 1 pinch of salt
- 1 tsp vanilla extract
Steps:
- To prepare the filling — should be done the day before or a few hours before to allow the chocolate to gets hard — melt the white chocolate using a double boiler. Add the sifted matcha tea and sesame seeds. Place in small silicone molds and let cool so that it gets hard again. You can also use pieces of plain white chocolate or Valrhona Gianduja Noisette (Hazelnut) chocolate
- To prepare the cakes, preheat your oven at 400 F (200 C).
- Melt the dark chocolate and butter together using a double boiler (or place a bowl over a pot with simmering water, without the bottom of the bowl touching the water).
- Grease 6 individual molds and sprinkle with flour (silicone or large muffin pan). Remove the excess of flour.
- Use an electric mixer to mix together the eggs, egg yolk with the sugar, a pinch of salt and the vanilla extract, until your preparation is very light and white in color, and has tripled in volume.
- Slowly fold the melted chocolate in.
- Sprinkle the flour on top and fold in, making sure to keep the batter light.
- Fill the molds 1/3 full with the chocolate batter and add a piece of matcha tea white chocolate in the middle. Cover with the rest of the batter.
- Place in the oven for 9 min and take out. Let cool down for a few min before unmolding.
- Sprinkle with confectioner’s sugar if desired.
Ingrédients :
Pour le coeur au chocolat blanc, thé Matcha et sésame noir :
Pour les gâteaux :
- 125 g de chocolat noir à 70 %
- 60 g de beurre
- 2 gros oeufs + 1 jaune
- 60 g de sucre de canne blond (4 càs)
- 2 càs de farine tamisée (20 g)
- 1 pincée de sel
- 1 càc d’extrait de vanille
Étapes :
- Pour préparer le coeur au chocolat blanc/vert — à préparer un jour à l’avance ou quelques heures avant, de manière à ce que le chocolat puisse à nouveau durcir — faites fondre le chocolat blanc au bain-marie. Ajoutez le thé Matcha et les graines de sésame noir. Mélangez bien et placez dans de petits moules en silicone en formes de billes (Vous pouvez aussi décider de remplacer le coeur par un carreau de chocolat blanc ou de Valrhona Gianduja Noisette). Laissez refroidir pour que le chocolat durcisse.
- Pour préparer les gâteaux, préchauffez votre four à 200 C.
- Faites fondre le chocolate noir avec le beurre au bain-marie.
- Graissez 6 petits moules et saupoudrez-les de farine. Enlevez l’excès de farine.
- En utillisant un batteur électrique, mélangez les oeufs, le jaune, une pincée de sel, le sucre et l’extrait de vanille. Battez cette préparation jusqu’à blanchiment et jusqu’à ce qu’elle ait triplée de volume.
- Ajoutez le chocolat fondu en soulevant délicatement la masse.
- Saupoudrez la farine et mélangez délicatement, en souvelant la préparation pour éviter qu’elle ne retombe.
- Remplissez les moules à 1/3, puis placez le coeur au chocolat blanc. Recouvrez de pâte pour remplir les 2/3 restants.
- Mettez au four pendant 9 min et retirez. Laissez refroidir quelques minutes avant de démouler.
- Saupoudrez de sucre glace et servez.
this sounds too good to be true! a stunner of a dessert prepare by the turning of a hand… this certainly goes into my recipe file!
I have never ventured beyond the chocolate filling – white, dark, milk, albeit, i’ve tried them all. but matche tea and sesame? pure genius!
That looks amazing, Bea – the green-black filling is inspirational! When I saw this picture on Flickr, I was puzzled how you got the inside look different from outside. Now you’ve explained it:)
Never thought of varying the fillings, Bea. What an idea. The tea with sesame seeds looks like kiwi! Beautiful!
C’est drôle en regardant la photo j’ai cru que c’était du fruit de la passion avant de lire ta recette !! trop bien !! Je congèle les inserts et je les sors le moment venu quand je fais mes fondants !!! ton mélange me paît bien vu que le sésame noir et moi on est très copains !!!
Just beautiful, Bea! I love your variances in this cake – the black sesame seeds are the perfect contrast to the light and translucent filling base.
Unbaked molten cakes also freeze well, I’ve discovered. So, if you don’t mind your ramekins being tied up you can make a batch and freeze them for emergencies. As a single girl living alone, this is also convenient for making a quick individual dessert or satisfying a chocolate craving– I just pull one out of the freezer and pop it in the toaster oven, and in ten minutes I have a lovely dessert for myself.
How beautiful & interesting recipe you made Bea!
At first glance, I thought it was a passion fruit coulis! 🙂
*thumbs up*
Bea,
If this is how you deal with emergencies then I’d like for you to be my doctor!!! I absolultely love the creaitve filling. Briliant as always!
so much i want to take a piece of it~^^
YUM~ even i hope to see more pitures step by step of your baking~
Presque (voir complétement) indécent cette recette……juste pas normal….nous faire envie comme cela, cela devrait etre puni par la loi…mais pourquoi tu n’habites pas Fribourg, hein ????? DIVIN Béa !
Biz
claude
these cakes are stunning, bea! the matcha filling is so vibrantly green, too. my mouth is watering and if only i could taste one now….
What a combination! and it has a great look! bravo~!
Superbe comme d’hab! Mercotte pensait au fruit de la passion, moi au Kiwi…tu nous a bien eues ;-))
These look so beautiful – I forgot how much I can crave chocolate in the morning! Did you use a muffin pan or a popover pan?
Wow Bea! You had me there with the filling, which at first I thought was a kiwi fillilng! Not that I’m disappointed ’cause matcha tea and black sesame seeds are a slam dunk, in my book! 😉
Des petits gateaux forts sympathiques j’en mangerai bien un sur le champ !
The filling also reminded me of a kiwi. Makes me think of what Ferran Adria would do, make you think it’s one thing but surprise you with something totally different. Chocolate and matcha is a wonderful combination. 🙂
M husband likes to say that’s the cake that melted his heart:)
I love your variation. Brilliant!
I have several recipes for molten chocolate cake.
I really love the black sesame seeds.
Mon dieu, comme ça a l’air bon. Coulant à souhait. J’adore.
Bises
Chris
I saw a recipe like this on a TLC channel and it looks awesome! But yours, wow, out of this world! I’m definately going to add this to my recipe collection and make it for my wife and family. What a treat.
Looks Yummy
I got Matcha tea samples at the Japanese Food Show but have to confess I am not much of a tea lover.
I do have to try using some of the Kelp (Kombu) I got the same day.
Take care
Serge
Blog:
http://www.sergetheconcierges.com
the filling looked like passion fruit pulp or something, but when I read further, what a great combo!
Fantastique version Béa. Les coulants au chocolat, c’est le meilleur antidote à toutes les situations ou presque : dîner improvisé ou pas, réconfort, partage… Je fais des versions “nature” que je congèle pour ne pas être prise au dépourvu et ensuite j’accompagne selon l’humeur. Mais alors ton accompagnement, je n’y avais pas songé une seconde et tu ne peux pas savoir comme ça me plaît ! A tester d’urgence !
Les photos sont très appétissantes.
Dis tu as republié tout ton index ??? J’ai 200 messages sur la tartine et blogline qui font tout buggé grave 😉 Aie
Belle journée en ce 1er mai
Thanks Johanna, I loved the place with this idea indeed.
Pille,. yes I remember you mentioning it 😉
Christine thank you.
Mercotte, ah oui, marrant, je n’y avais meme pas pense 😉
Gilly, merci.
Caroline,
I have to try to freeze the batter, I have never before. So do they rise as much? Do you have to increase the cooking temperature as opposed to normally?
Valentina, yes indeed, funny!
Ivonne, ahahha, you are too funny. I used to love to play as if I was the nurse!
Yoyo, thank you.
Claude-Olivier, ah oui, d’autant que tu es dans le pays du chocolat!
Monica, thanks. I am glad you like it.
Bianda, thanks.
Chantal, ahahh, effectivement!
Leah, I used a popover pan again. Works as a charm.
Rowena, you know what it funny? I realized it could look like kiwi only afterwards.
Paola, merci.
Amy, indeed! Very funny!
Helen, that is a great saying, I must say by him. I like it!
Tanna, thanks.
Christelle, merci.
Matt, oh nice. I cannot wait to hear what you think.
Serge, you definitely have to use Kombu. It is great!
Kat, yes I now can totally see it.
Sophie, c’est une tres bonne idee. Tu les congeles dans des ramequins deja? Je ne l’ai encore jamais fait.
Dame de Lotus, merci.
Claude-Olivier, oui oui, merci. Je viens de voir, tres bizarre tout cela. J’en fais un billet. Encore merci! Et belle journee de mai, oui, Sauf qu’ici, on ne la fete pas ;-(
how creative that filling! Seems to me even putting on a bit weight from chocolate I’ll finally lost it because of the green tea 😀
interesting filling choice!
Looks very beautiful & simple.
I think it’ll be very useful. 🙂
What a wonderful flavour combination! I thought it was kiwi at first, that could be an interesting filling too…
Thanks Gattina, funny indeed!
Jeff, I guess so!
Catalys, thank you.
Brilynn, yes I think we should try this too, not sure how yet though,…. to be followed then. Maybe you should try 😉
Elle est magique cette recette, je vais l’essayer..
The Matcha and Black Sesame Seeds combo is a good one.
Nice pairing.
wow, this looks like a keeper! lovely!! And love the idea of matcha and black sesame filling. yummy 🙂
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WOW BEA.Looks yummy.I want to use chocolate only,what should i do?Waiting to try.Take care.
Hi Bea! I tried out the recipe and i can say that it is brilliant! Valhrona makes the biggest difference… i just had one concern. My white chocolate macha filling did not melt in the center. I dont know what the problem is. It seemed cook to me but the center did not melt. What mistake do u think i made?
Thanks!!! 🙂
Bea — love the recipe! I’m hoping to use it for our Christmas dessert! Just one question — is there any reason that the cake part of the recipe be couldn’t made plain for a basic molten cake as an option for my family’s less-adventurous eaters (not *me* of course!)!
Sugarlaws, thank you! 😉
Of course, you can use regular dark chocolate to melt in the cake, or even white. This works great. I hope you like it!
Bea
i made them! they turned out great — i cooked them for as little time as possible, so they turned out very molten without much “cake”, but that’s the part i like best anyways. 🙂 thanks so much!
Do they travel? I need to make a big batch and travel with it an hour/half away….
Hi Alos,
I would rather you bake them on site than travel with them, as the chocolat in the middle will get harder. It is not that it is bad at all, but if you want to eat them lukewarm, best to cook them just before serving.
Hope this helps!
J’ai fait ces petits mi-cuits et ils sont vraiment délectables ! En vedettes sur mon blog aujourd’hui. Et quelle belle couleur ! C’est une recette que je ne manquerai pas de refaire ! 🙂
Bless you for this exquisite recipe! Been trying to get my hands on a choc lava cake with green tea filling… And now I think I just hit the jack pot! Also, partnering black sesame with green tea … Mmmm complimentary taste and textures!
I actually tried freezing green tea creme brûlée insert ( frozen) inside the choc batter but it was way to much liquid. A big disaster! Just thought it would create a richer lava!
Thanks again for this recipe and will try it tmr!
Elisa
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Hi Bea,
I’ve try this rescipe many time, but it seems like green tea pieces still soaking to the molds, im very confused, should i freeze the batter to solve it? More, when i take out these cake for plating, green tea pieces still stick in the bottom of molds and they seem to be unmelted, i think the reason why is hight tempurature, right? Btw, cuz im vietnamese, forgive me ì i have sthing wrong with the grammar. 🙂
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