Growing up in an Asian home in Singapore, convection ovens were considered a luxury and not a necessity. Which was why going to Grandma’s house to bake cookies as a child was always a special treat in every way, and why those rare occasions still live fondly in my memories. Microwave ovens, however, are ubiquitous. And while some families do not have access to a convection ovens, almost every family in Singapore owns a microwave oven. So after talking to some of you readers and hearing that not all of you have a convection oven, I decided to formulate a microwave chocolate lava cake recipe that anyone can make. Now all you need is 5 minutes and a microwave oven to impress your dinner date!
This simple cake is cooked in a cup, which was how cupcakes were originally baked. Because hearth ovens used to take a long time to bake a large cake, bakers in the 19th century would divide their cake batter into clay or earthenware cups so that they baked faster. With the invention of individual muffin tins in the 20th century, these “cup” cakes were then baked the way we know them today.
Most microwaved cakes tend to be chewy, dry, or lacking in chocolatey goodness. But after a ton of failed experiments and eating wayyy too much chocolate cake for my own good, I’ve finally formulated a version that I’m proud to share. You’ll find this cake to be moist, robust in chocolate flavour and possessing a texture similar to its baked counterpart, but achieved in just a fraction of the time. Since the star of this cake is chocolate, use the best chocolate you can find or use your favourite chocolate. Also, since the power rating of your microwave might be different from my Panasonic one, always start with a lesser time and then check in to see if you need to add more microwaving time to achieve your desired results. It’s always better to undercook and have to add more time than to burn your chocolate or overcook your cake!
Microwave Chocolate Lava “Cup” Cake Recipe
Yields: Two Cups
80g dark chocolate
30g all-purpose flour
1/4 tsp salt
1/2 tsp vanilla extract
2-4 squares of chocolate
Whipped cream or Ice cream
1. Place butter and chocolate into a microwaveable bowl/ramekin. Microwave on medium for 60 sec until butter and chocolate are melted.
2. Meanwhile, whisk flour, sugar, salt, vanilla and egg together until combined. Then stir melted butter and chocolate into egg mixture until well-mixed.
3. Divide batter equally into two microwaveable cups, then push in 1-2 squares of chocolate into the centre, making sure it is fully submerged in the batter.
4. Microwave on high for 90 sec. If the cake is still molten on the sides, add another 20 secs or until the sides are cooked.
5. Remove from microwave, top with cream/ice-cream , strawberries and dig in!
p.s. fait maison is in the running for the Singapore Blog Awards 2013 Panasonic ‘ Best Cooking Blog! Pls pls pls support by casting your vote for me here daily. 🙂