Chocolate Lava Cake

Agonatin sha lagyan ang anything tingnan mo na natin yung loob nya kung nagging molten. Ay, yoo! Para sa chocolate ganache, na hilalagin natin sa loob ng ating chocolate cake, kaylang man natin ng 4 ounces or about 113 grams ng chocolate, so pweding chocolate chips, chocolate coins, chocolate chunks, or chocolate bar, ichap chap niyo para madali Melt ang gamit ko dito, ay, Bearryls na 62% chocolate coins. To this you will add 1/4 cup na all-purpose cream. Eto yung magiging molten salubang inyong choco lava cake. So kailangan ikot ko na rinsha na all-purpose cream para hindi sha masusunod ng ating chocolate coins. Microwave lang ito for about 30 seconds. Kung hindi pa mag-melt by 30 seconds, dagduganan lang ng 10 seconds more and then see from there. I recommend that you make this ahead. After yung kasi siyang emelt, kailangan niyo ng pati kaseng, and it will take about 2 hours solo ng ref, para mas maprobilize ilagay niyo sa freezer. After 30 seconds, ito na ang ating melted chocolate. Ilalang natin haluin hanggang mag-smooth and uniform. Important is handling the chocolate. Okay, when you introduce water, it has a tendency to not be smooth right away. So make sure that you dry it again or when you melt it, dry it. I have a mold, chocolate mold, that is a little bit bigger actually. I divide it into 6. After you make a shape, you just need to dry it. Para samismong chocolate cake, kahalang aninatin ng 6 ounces or 170 grams na chocolate. Again, puede kayo gumamit ito ng chocolate chips, chocolate chunks, coins, tulad ni to, o kaya bar tapos ichap niya na lang para mas madaling magmelt. So ang gamit ko dito ay parehas lang dun sa ating ganache, Beryl 62% na dark chocolate coins. Datang dag natin dito ang ating 1/2 cup na all-purpose cream. Tulad mong sa ganache, kahalang aninatin sha para makook yung inyun chocolate na all-purpose cream at my Microwave lang 'to for about 30 seconds, kung kulang pa, 10 seconds more. Haluin lang 'to hanggang magmelt completely at mag-smooth. Tapos, set aside 'to to cool down. Dito 'y add natin yung sugar tapos yung eggs. Okay lang 'yan ikuton kasi yung egg maluluto yun kapag dinetagne sya sa may init ka chocolate. Ayan, so smooth na sya at melted completely. Habang nagiginta, eh, poi dinati pag haluin ang mga dry ingredients. 1 cup or 125 grams na all-purpose flour, 50 grams na cocoa powder, at 1/2 teaspoon na salt. Haluin lang eto ng maingke using your whisk or your spoon. Important step na 'to na kino combine na yung mga dry ingredients, bago ihalo sa wet ingredients. Para hindi kayo mag-overmix. Pag nag-overmix kasi kayo titigas ang gluten ay napo form kapag mag-interact ang flour at water. So habang halu kayo ng halo, mas maraming gluten na mo form. Yung gluten okay yun eh para sa bread kasi yun yun ang structure ng bread. Pero para sa mga cakes, cookies, So, I'll just prepare our pans. This is a bibingka pan. Nana Billy Cook's All About Baking, ��442. You can use any ramekin. It's not necessary to use the chocolate pan. I prefer this bibingka pan. There are many ramekins that you can use. Just make sure that you prepare it Dust niyo na cocoa powder, which is yung diño gagawin natin dito sa ating bibingka pans. Or lang tayong oil dito. Make sure na magrease lahat ng sides or all over para magaling pangalin yung enyo chocolate cake. Aside from bibingka pans, meron diba tayatag na muffin pans. Puede rinion. Kung wala kayong pastry brush katulag neto, puede kang gumamit ng tissue or use a cloth to clean it. Make sure to clean it completely so that there won't be any problems, so that it will be easier to remove the chocolate from the pan. Now that our melted chocolate has cooled down, we will add 2 1/4 cups of light brown sugar or 250 grams. We will just use a whisk. We don't need an electric mixer for this. We will just mix it well. Tapos, itakdag natin ang 2 large eggs or about 100 grams, one at a time, para ensure lang na mahalup ng maigi. Again, haluin lang ito hanggang magcombine completely. Kung gagamit man kayong electric mixer, about a minute. Kung by hand, about 150 strokes. Scrape niya lang yung sides, at yung bottom kasi bahamin namin 's out. Whisk afterwards, but then dry ingredients is important together. Structure, non, eggs and chocolate, flour. But this is more brownie-like, the texture. I prefer it to contrast with the molten ganache. This would be a little chewy and firm. So this will make about 6 lava cakes. To be precise, I have measured the cakes. I recommend weighing scale. About 129 grams each. At this point, we will add our frozen or hardened ganache. About 26 grams. Again, para precise, we will use weighing scale. So, the melted chocolate is already in the fridge, so to me guys, we will scoop out ko lang 26 grams. Tapos, ayang ginawa ko siyang round pero frinate n ko siya para hindi siya umunboxa ating cake. Make sure to press lightly wag abutin yung hilaleng para hindi siya dumikit. Kasi kapag umabot din siya dun sa pinaka baba, may napandin kayong tangaleng, didikit siya siya hilaleng. And I like to use my hands para i-cover siya no chocolate. Butter. And if you're using a sheet pan, it's easier to transfer it to the oven. So we bake it at 350°F. Here's our chocolate lava cake. This is right out of the oven, so it's not yet cooled down. We let it cool for about 10 minutes before we put it in the fridge. Add and serve. Okay, good. If it's not served yet, just mix it completely. Then, to melt the chocolate, just microwave it for 30 seconds. For garnishing, usually I add powdered sugar, different berries, or you can just add vanilla ice cream. Mm-hmm.