Tuesday, March 15, 2011
Was quite fed up of Monday's sluggish, inefficient, lack-of-cooking day, so I got down to the kitchen & decided to try out a chocolate lava cake recipe from the net! Metal trays were uncalled for, but was a little annoyed to the point that I didn't care =S So, to heck with that, I'm going to try baking with them!! I halved the recipe in order to use up half a hershey's baking bar =) Below's the part whereby I gotta whisk together 1 whole egg, 1 egg yolk & granulated sugar! 
Not too sure what the instructions meant by "whisking til stiff" since I've only done whisking only for egg whites & sugar! So, I went on for a good 5 minutes...
Looks better
Stopped at this stage since it 's kinda retaining some of its shape O.o Heated 55g unsalted butter & the 2 ounces of choc over a water bath until it became a melted mess(and eventually mixed of cos), then sieved in the flour & poured in the stiff egg mixture! Tried using the electric mixer for a while but stopped, since I noticed that the nearby toaster was becoming more colourful =X
First batch into the oven! Used only 6 cases as I wanted to experiment on the ideal temperature. 150degC for 5 mins. Looks relatively good! But insides were half cooked, not watery. Hmm...Couldn't pop them out of the trays. Tipped the tray upside down onto a wire rack & dragged them by mistake, rendering the whole 1st batch into an unrecognisable mess!
2nd batch at 100degC for 10mins.
Rose during baking but sunk when outta oven. Skin formed, but insides were totally mushy, like a pudding.Think I added too much butter in lining the cases =S
Looks sad there. Haha!
3rd batch above...125degC for 10mins...then added another 15mins...then 5min at 150degC...then 5mins at 175degC! Finally, those fellas managed to pop outta the casings! But insides not totally lava like. Hmm...guess in future I should try chilling the mixture 1st. Kinda against that move too, since that would mean raw dough, and raw dough has uncooked eggs!
Added too much hershey's cocoa powder, judging by the black film on the base
4th batch I tried adding bits of valrhona choc! Baked for 10 mins at 175 degC, then added another 8 minutes since the tops looked a little brown. 
Pic above's a previous batch of cakes, baked again to knock them out of the casings =S Brown patches are from the butter & cocoa lining!
Looking good there!
Slightly brown/burnt =S 
Destroyed a cake to check if it was cooked enough haha!
Actually, I destroyed/ate a number of cakes to check the consistency =S If not there's be a grand total of 22 small cakes!
Yup, it's THAT small
Need to buy those bigger 2 inch deep pyrex bowls when I do come across them! Perhaps, in their individual molds, I can make the centres like how Ghiradelli does them and that'll result in a lava-like centre. Heh. Til then! =) I had fun anyway!
Looks better
Stopped at this stage since it 's kinda retaining some of its shape O.o Heated 55g unsalted butter & the 2 ounces of choc over a water bath until it became a melted mess(and eventually mixed of cos), then sieved in the flour & poured in the stiff egg mixture! Tried using the electric mixer for a while but stopped, since I noticed that the nearby toaster was becoming more colourful =X
First batch into the oven! Used only 6 cases as I wanted to experiment on the ideal temperature. 150degC for 5 mins. Looks relatively good! But insides were half cooked, not watery. Hmm...Couldn't pop them out of the trays. Tipped the tray upside down onto a wire rack & dragged them by mistake, rendering the whole 1st batch into an unrecognisable mess!2nd batch at 100degC for 10mins.Rose during baking but sunk when outta oven. Skin formed, but insides were totally mushy, like a pudding.Think I added too much butter in lining the cases =SLooks sad there. Haha!
3rd batch above...125degC for 10mins...then added another 15mins...then 5min at 150degC...then 5mins at 175degC! Finally, those fellas managed to pop outta the casings! But insides not totally lava like. Hmm...guess in future I should try chilling the mixture 1st. Kinda against that move too, since that would mean raw dough, and raw dough has uncooked eggs!
Added too much hershey's cocoa powder, judging by the black film on the base
4th batch I tried adding bits of valrhona choc! Baked for 10 mins at 175 degC, then added another 8 minutes since the tops looked a little brown. 
Pic above's a previous batch of cakes, baked again to knock them out of the casings =S Brown patches are from the butter & cocoa lining!
Looking good there!
Slightly brown/burnt =S 
Destroyed a cake to check if it was cooked enough haha!
Actually, I destroyed/ate a number of cakes to check the consistency =S If not there's be a grand total of 22 small cakes!
Yup, it's THAT small
Need to buy those bigger 2 inch deep pyrex bowls when I do come across them! Perhaps, in their individual molds, I can make the centres like how Ghiradelli does them and that'll result in a lava-like centre. Heh. Til then! =) I had fun anyway!
Aww you're so cute!!
