Le Dessert – Chocolate Lava Cake

I had a truly enjoyable time in Sourthern France, great food and beautiful scenery; a Big Thanks to our friend Gwen and his wife Mia for the hospitality and warmth.

We finally have the chance to see Gwen’s hometown – Pernes les Fontaines in Provence. It’s a gorgeous town with old churches and tons of fountain! I felt like walking through the time portal into the medieval era.

Shop sign, fountain, old church and beautiful street
of Pernes les Fontaines.
We were fortunate to have the opportunity to stop by at one of their famous local french restaurant – Dame l’Oie (http://www.dameloie.fr/) A truly beautiful french country style restaurant, decorated with ducks and geese (hence the shop name – Dame: Lady, l’Oie: Goose). We had a great full course meal and the chef was accomodative to my vegetarian diet, everything taste heavely! but we were too busy savoring and forgotten to take pictures 😦 so now back in Dallas, there is this tiny regret and memory in Dame l’Oie can only be found in the back of my head.
French is famous for their pâtisserie, you can only end a full course meal with great dessert. I’ve heard about lava cake many times but never have the chance to taste it, it’s my luck that it was included with the full course meal we had at “Lady Goose” Restaurant!!! Soft, flavorful texture with oozing melted chocolate from the middle, it drives me nuts by just thinking about it! I have to relive my french dessert experience again. So I found this recipe online and it seems easy enough to make, I paired it with a scoop of vanilla bean ice cream and yum~ I think it’s important to get good chocolate, the imported ones such as Swiss or Belgium chocolate that has 70% Cacao or above.
Now I felt like I am sitting in a french courtyard, surrounded with beautiful roses and lovely weather, what a joy~
It doesn’t look too pretty,
because I took it out in a hurry,
can’t wait to eat it!!! 😛

Melted Chocolate oozing out from the inside…
Chocolate Lava Cake
(Original Recipe from NoobCook)
(makes three 6-oz ramekin cakes)

– 100g dark chocolate (example, Cadbury Old Gold 70% cocoa), cut to small cubes
– 100g unsalted butter, cut to small cubes
– 2 eggs
– 50g caster sugar
– 20g self-raising flour

To decorate (optional)

– icing sugar and small sieve
– berries
– vanilla ice cream

Additional tools needed

– spatula
– electric whisk (hand-held)
– oven safe ramekins (6-8 oz)

  1. Melt dark chocolate and butter using either the microwave (see cooking note 3), a hot water bath or a double boiler (note: do not use direct stove heat or the ingredients will burn).
  2. In a large bowl, use an electric whisk (you can whisk by hand too but it’s more tedious) to beat the eggs and sugar till the mixture turns pale and frothy. This will take a few minutes.
  3. Pour melted chocolate/butter you prepared in step 1, into the egg mixture prepared in step 2. Stir in the flour. Use a spatula to mix everything evenly.
  4. Grease your ramekins with some melted butter (so that the cake will come off cleanly when it is baked). Fill the ramekin almost 3/4 full with the chocolate mixture and bake in a preheated oven of 180C (356F) for about 10 minutes. Mine took exactly 11 minutes. The cake is deliberately slightly undercooked so as to achieve its ideal consistency which is runny in the middle (hence the name fondant/molten/chocolate lava) but if you over-bake it, you will get a super moist chocolate cake which is yummy too.
  5. When it is baked, remove ramekin from oven and let cool for 1-2 minutes. Use a spoon to gently loosen the edges. Carefully invert the cake onto serving plate.
  6. Serving suggestion: Use a sieve to dust icing sugar over the cake. Serve a scoop of vanilla ice cream and some berries at the side.

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