Chocolate Bomb - Molten Lava Cake

My daughter calls it a chocolate bomb since it is filled with a liquid chocolate that explodes in your mouth. Mmmm, when the soft warm chocolate touches the tip of the tongue, my taste buds get excited and I allow it to linger and savour the taste. This is one dessert that I am not in a hurry to finish off.

The recipe is same that of Soft Chocolate Hearts with the difference that these are underbaked to allow the centres to remain runny. I generally bake these cakes at least a day and keep them in the fridge covered with silver foil. When I am ready to serve them, I remove them straight from the fridge and into the microwave at 40% power for about 1 minute.






Bake them in molds, pots or ramekins...just remember to take them out when the top has puffed a wee bit and looks just set. Should not take more than 10 minutes. When you take them out of the oven, the risen cakes will collapse.



Here is yet another style of making this dessert. You can make it like a gooey chocolate cake. Once it has baked and cooled, you need to refrigerate it. If you use a springform tin, it is easy to remove it. If you use a normal cake tin, you would need to place the tin in a little warm water to unmold it for just 10-20 seconds. Turn it over on a plate and flip it back on the serving plate. Dust with some icing sugar, warm it in the microwave oven and serve with icecream.