This post is dedicated to all of my female friends out there. Hope you have (had) a wonderful day! And be beautiful, fabulous and strong!
I remember March 8 being a huge event in Hanoi. It was one of those days where there were flowers everywhere I turned to. Dad would bring home flowers for mom and us, his two daughters. So sweet of him, right?
At school, it was the time where every male members of the class showed respect to their female counterpart. It was almost an obligation, the unwritten rule of the students´ world. I was in a class where we had only one male member. Yes, one vs. 37 beautiful and talented girls. You could imagine how hard high school was for him. Of course we placed a lot of expectation on the poor guy on March 8th. He actually had to come to school early on the day and placed handwritten cards addressed to each one of us on our desks. And we still wanted more! Flowers, chocolate, sweets etc. Oh boy, that was what happened when women ruled!
Anyway, I photographed this lava cake for a magazine a while back. It was supposed for Valentine ´s Day spread but I thought the cake and the photos were sweet enough to share among us now as well. The recipe is really easy. The only thing I would suggest was to use the best possible chocolate for this cake. We deserved it, ya know?
Recipe from here
(makes three 6-oz ramekin cakes)
– 100g dark chocolate
– 100g unsalted butter, cut to small cubes
– 2 eggs
– 50g caster sugar
– 20g self-raising flour
1. Melt dark chocolate and butter using either the microwave, a hot water bath or a double boiler (note: do not use direct stove heat or the ingredients will burn).
2. In a large bowl, use an electric whisk beat the eggs and sugar till the mixture turns pale and frothy.
3. Pour melted chocolate/butter you prepared in step 1, into the egg mixture prepared in step 2. Stir in the flour. Use a spatula to mix everything evenly.
4. Grease your ramekins with some melted butterFill the ramekin almost 3/4 full with the chocolate mixture and bake in a preheated oven of 180C (356F) for about 10 minutes. The cake is deliberately slightly undercooked so as to achieve its ideal consistency which is runny in the middle
5. When it is baked, remove ramekin from oven and let cool for 1-2 minutes. Use a spoon to gently loosen the edges. Carefully invert the cake onto serving plate.
6. Serving suggestion: Use a sieve to dust icing sugar over the cake. Serve cream and berries. (Ice-cream would be too sweet here I think).
Styling note: The heart ‘love’ was something I made following this template. Have fun guys!