Lava Archives • Mushroompride

Golden Custard Lava Cake (Molten Liu Sha Chocolate Cake) – Delishar

My reaction when I first saw a picture of a Golden Custard Lava Cake in a restaurant review, my jaw dropped and I mouthed to myself , “That’s impossible!”. But of course, this post proved otherwise. I was determined to replicate it.

The golden custard is actually the filling of the very popular Liu Sha Bao, or Molten salted egg custard bun found at dim sum eateries. I call it the Asian version of salted caramel. So this is almost like an Asian version of salted caramel molten chocolate cake. The custard has a rich lava like consistency with a nice balance of buttery, salty, and sweet flavours.

It took me two failed attempts to get this recipe right. Third time’s a charm, they say! Now you can make it in your own kitchen to impress your dinner guest, or your love one this holiday season! No need to pay absorbent amount of $$ for it. The custard mixture can be made ahead and freezes well. It takes less than 10 minutes to make the chocolate cake batter. So you can have this decadent dessert in less than 30 minutes if you plan ahead!

Salted Egg Custard (Makes about 10 portions) adapted from Bakeat350

2 salted duck egg yolks, cooked and smashed
3 tbsp sugar
2 tbsp Custard Powder
2.5 tbsp milk powder
1 tsp corn flour
3 tbsp butter
1 tbsp + 1 tsp coconut milk

Whisk together milk powder, custard powder, and corn flour.

In a food processor, add butter, sugar, yolk, and coconut milk.

Mix until combined.

Transfer mixture to mixing bowl.

Mix in custard mixture until combined.

Transfer into container and freeze for at least 3 hours.

When frozen, portion out about a tablespoon size into plastic baggies or cling wrap.

Shape it into a ball.

I managed to make about 10 of it.

Return back to freezer until ready to use.

I use these little plastic bags to portion them. Cling wraps works as well.

Now to make the Molten Lava Cake
I made only 2 servings, so please adjust accordingly if you are making more.

Ingredients (makes 2)

2 tbsp plain flour
1/4 cup butter
1/2 cup 50% cocao or semi sweet chocolate chips
1 large egg
1 egg yolk
3 tbsp sugar
2 portion of frozen salted egg custard

Preheat oven to 200C.

Butter and flour 2 ramekins. ( I used a baking spray with flour in it)

In a heat proof bowl, melt butter on high for about a minute in the microwave.

When butter is melted and hot, pour in chocolate chips and let it sit for a minute.

Whisk to combine butter and chocolate chips, then mix in sugar.

Let your mixture sit for a couple minutes if it is will very warm, we don’t want to scramble the eggs.

Then add in your egg and yolk.

Whisk to combine.

And lastly, mix in flour.

Pour in chocolate batter to about 1/3 full, unwrap your frozen custard and drop it in the middle.

Pour batter to cover frozen custard.

Do not fill it up to the top of the ramekins!

Your cake will puff up and rise along the side as it bakes.

Bake for 13-15 minutes or until sides of the cake is set but center slightly wobbly.

Mine took 15 minutes.

Allow to cool in ramekins for 5 – 10 minutes, then gently flip it on a serving plate.

Be careful, the ramekins will still be hot!

Dust with some icing sugar (optional)

Serve immediately.

P.S. If you do not want the molted golden lava, omit the frozen custard recipe. And bake 200C for about 10-13 minutes or until side is set and center slightly wobbly. This will give you the classic Molten chocolate cake.

Bon appetit!!

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Chocolate Lava Mug Cake (5 mins) – Delishar

I’ve always been pretty curious about mug cakes. Especially when everything is made in the microwave, within such a short period of time. So I finally tried making one, which came in pretty conveniently when I was craving for some warm chocolate dessert. The end result turned out pretty good for the time and effort that was spent making it.

I made it in a mug, and then my ramekins for that more authentic chocolate lava cake feel. This recipe will work in those regular size mugs that you have at home for coffee or tea. So you don’t have to buy special mugs or ramekins to enjoy these mug cake. One thing to note, this is a microwave recipe. So if you are thinking of baking it because you don’t have a microwave, then use a traditional chocolate lava cake recipe. I’ll share one in due time.

To be honest, this cake wasn’t as good as the molten chocolate cake that’s oven baked. But it was definitely good enough for a darn quick chocolate fix. My only advise is to use chocolate that you’d enjoy. I used hershey’s for this recipe, only because that was that I had in my pantry. But if I had valrhona, I would use those babies. It’s important to pack your chocolate squares together in the middle to get that lava effect. The chocolate squares will melt as the cake batter sets.

This dessert is best served warm, but be careful of the melted chocolate in the middle. It may still be pretty hot. Enjoy this recipe, and if you’d like to see more mug cake recipes, do drop me a comment or note to let me know. 🙂

First, place the chocolate chips and milk into your mug. Then heat it on high in your microwave for 40 seconds until chocolate melts.

Use a fork or whisk to stir until the milk and chocolate chips are well combined.

Add the baking powder, flour, and oil. Then mix until batter is combined.

Place your chocolate squares into the middle of the batter. Pushing it down gently until almost covered with batter.

Then pour in 1 tsp of water on top of the chocolate squares. And microwave on high for 1 minute. Allow to cool for 5 minutes then serve with ice-cream and fresh strawberries.

5 Mins Chocolate Lava Mug Cake

delishar

Prep Time 3 minutes

Cook Time 2 minutes

1/4 cup 45g semi-sweet chocolate chips
3 tbsp 45ml fresh milk
2 tbsp 15g plain flour
1/4 tsp baking powder
1/2 tbsp 7.5ml canola oil
4 squares 14-16g of chocolate
1 tsp water

First, place the chocolate chips and milk into your mug.
Then heat it on high in your microwave for 40 seconds until chocolate melts.
Use a fork or whisk to stir until the milk and chocolate chips are well combined.
Add the baking powder, flour, and oil.
Then mix until batter is combined.
Place your chocolate squares into the middle of the batter, pushing it down gently until almost covered with batter.
Then pour in 1 tsp of water on top of the chocolate squares.
Microwave on high for 1 minute.
Allow to cool for 5 minutes then serve with ice-cream and fresh strawberries.

If the batter is still not set after 1 minute, do a blast of 10 seconds increment. This recipe is for 1 only. To increase serving, you can either multiple ingredients, prepare it in a bowl then divide the batter to individual mugs and cook indivdually, or mix batter in each mug individually. Do not heat all the cups in the microwave at once or it will be unevenly cooked.
Adapted from 5 Minutes Mug Cake by Jennifer Lee