Molten Chocolate Cake for Valentine's Day

Name: Molten Chocolate Cake for Valentine's Day
Yield: 10 servings
Cuisine: American
Ingredients: 180 grams Milk (or semi-sweet) Chocolate; 160 grams Butter (Margarine); 80 grams Cake flour; 4 Egg (M-L); 100 grams Sugar; 10 grams Cocoa Powder

cookpad.japan @cookpad_jp

I often make these around Valentine's Day.
They are easy to make, and the baking time is nice and short.
You can make a lot and store them in the refrigerator, then microwave for 20 seconds to warm them up before eating and they'll be thick and creamy again.
The deliciousness is addictive.
These are extremely popular with my husband, my sister's husband, and my younger brother.

When heating in the double boiler, make sure you don't get water mixed in with the chocolate. Whip the eggs until they are are white and fluffy. After that, you just have to mix well. After baking, serve in the paper cup. After chilling in the refrigerator and warming up in the microwave to eat, you can take the paper off and place them on a plate. Microwave at 500 W for 20 seconds. Any longer and they'll melt and fall apart. If you warm them just right, the thick, rich, creamy chocolate will ooze right out when you put in a spoon, as seen in the picture. Recipe by Maimama

cookpad.japan @cookpad_jp

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Ingredients

10 servings

180 gramsMilk (or semi-sweet) Chocolate
160 gramsButter (Margarine)
80 gramsCake flour
4Egg (M-L)
100 gramsSugar
10 gramsCocoa Powder

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Steps

1

Prepare the the ingredients. Preheat the oven to 180°C.
2

Melt the chocolate in a double boiler. Melt the butter in the same way.
3

Break the eggs, add the sugar and whip until white. Soft peaks are fine, but I personally like stiff peaks better. It's easy if you have a hand mixer.
4

Add the butter little by little to the chocolate.
5

Keep mixing and it will become glossy.
6

Add the mixture from Step 3 bit by bit into the mixture from Step 4 and mix together. Try to mix thoroughly
7

Sift the cocoa powder and flour into the Step 6 mixture. Mix until the dry ingredients are blended in.
8

Then, pour into the muffin cups and fill to 80% full. Bake in an oven preheated to 180ºC for 10-15 minutes. Once the tops have cracked a little, they're finished.
9

You know they are ready when a crack appears in the top. You may think that they are too soft, but if you bake them too long, they turn into regular chocolate cake. It's good if they're soft. If you cool them in the refrigerator, they will harden.
10

If you don't want them to crack, bake for 7 to 8 minutes until half-baked? I think that will be just right. There's a chance that they will continue cooking in residual heat while cooling.
11

You can sprinkle cocoa powder or powdered sugar if you like. If you eat them while they are hot and fresh, they'll be nice and creamy... Cooling them in the refrigerator and wrapping them to give as gifts is also a good idea. If you do that, add a message saying "Warm in the microwave for 20 seconds before eating."
12

The thick richness of the chocolate is addictive. It's best to chill them after they have cooled slightly from baking.
13

The baking time may vary a little depending on the oven. It appears that everyone is baking them for 10 minutes at 200ºC.
14

Please don't bake for more than 12 minutes. The chocolate won't be creamy if you bake for too long, and you also might think that they're too soft, but just take them out of the oven when the tops crack.
15

I used unsalted butter. I used muffin cups from the 100 yen shop to make these.