Recipe: Chocolava / Molten Steamed Cake (With Tips) - Oriental Foods

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Recipe: Chocolava / Molten Steamed Cake (With Tips) - Oriental Foods

After failing 2x because of the first one: the batter got stuck (later steamed, and didn't know the time for the tips and tricks, the beginner knows how) second: too liquid, and also exactly how many minutes is exactly how you want huhu 😭

Finally after browsing there here, plus trying the practice by yourself, see also the taste of Chocolava ... not too liquid and not too bad. The outer part is really soft, combined with the chocolate part of the palace which is melted with lavanya just right.

Soooooooooooo! on the side, all the ingredients are brown, so obviously it becomes even better, 😂

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Steamed Chocolava / Molten Cake Ingredients (With Tips)

For 3-4 servings

• 2 eggs
• 1 tablespoon of sugar
• 2 tablespoons of flour
• 1 tablespoon of butter
• 1 tablespoon of chocolate powder
• 1 pack of Sweetened Condensed Milk
• 45 g brown DCC / chocolate stem

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Steps to make Chocolava / Molten Cake Steamed (With Tips)

• Add eggs and sugar. Beat until foamy / pale egg color
• Pour flour using a filter.
• Pour the chocolate powder using a filter.
• Mix all ingredients in steps 1-3. Mix well, you can use a regular mixer / spoon.
• Heat butter and chocolate. let the butter and chocolate be placed in a separate container as in the example (the important ones should not be exposed to water). Remember, the container is heat resistant.
• If it's runny, wait until it's warm (this is important, it must be poured when it's warm) Pour little by little into all the mixed dough (in step 4) to become 1 whole mixture. Finally, also pour the SKM.
• Pour the mixture up to 3/4 of the mold. Remember, the mold must be spread with butter before steaming. Let chocolate not stick when released
• Prepare steaming. Remember, wrap the lid of the pot with a napkin / cloth so the water does not trickle down.
• How to steam: preheat steam for 10 minutes. After heating, place the mixture for 3-4 minutes. Then immediately lift.
• Warning: the duration of steaming depends on the size of the mold and the amount of dough in the mold. Anyway, use the steaming time benchmark 3-4 minutes after the pan is heated for 10 minutes first, so if the size of the mold and its contents are a lot, then multiply by 2 to 6/8 minutes 😁. If you are not sure about the condition of the lava, whether it is too liquid or bad, the pan may be lifted and checked. But experience says that if that duration is enough: D
• Finished

Labels: Cake

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