Description
Indulge in the vibrant and luscious Ube Lava Cake, a delightful dessert featuring the rich flavor of ube halaya combined with creamy white chocolate. This recipe yields two individual molten cakes with a soft, gooey center and a slightly firm outer rim, perfect for a special treat or an impressive dessert to share.
Ingredients
Scale
Egg Mixture
- 1 large egg
- 1 egg yolk
- 30 grams granulated sugar
Chocolate and Ube Mix
- 60 grams white chocolate
- 60 grams unsalted butter
- 30 grams ube halaya
- ½ teaspoon ube extract
Other
- 10 grams all-purpose flour
- Butter and flour for greasing ramekins
- Powdered sugar for garnish
Instructions
- Prepare Ramekins: Preheat the oven to 220°C (approximately 425°F). Butter and flour the insides of two 10 cm diameter ramekins thoroughly to prevent sticking, then set them aside.
- Whisk Egg Mixture: In a mixing bowl, whisk together the whole egg, egg yolk, and granulated sugar until the mixture is smooth and well combined. Set this mixture aside as you prepare the chocolate blend.
- Melt Chocolate and Ube: Using a double boiler, gently melt the unsalted butter, white chocolate, and ube halaya together. Stir continuously until the mixture is fully melted and homogenous, then remove from heat to prevent overcooking.
- Combine Mixtures: Pour half of the melted chocolate-ube blend into the egg mixture and mix gently to incorporate without cooking the eggs. Repeat with the remaining chocolate mixture. Then, add the flour and ube extract, mixing carefully until the batter is smooth and uniform in color.
- Bake the Cakes: Pour the prepared batter evenly into the greased ramekins. Place them in the preheated oven and bake for about 8 minutes, or until the outer edges are set but the centers remain soft and jiggly to create the lava effect.
- Serve: Carefully invert each ramekin onto a serving plate so the cake releases. Dust the top lightly with powdered sugar and serve immediately to enjoy the molten, flowing center at its best.
Notes
- Ensure the ramekins are well buttered and floured to allow easy release of the cakes.
- The baking time is critical; overbaking will result in a fully cooked center instead of lava.
- Use fresh ube extract and quality ube halaya for the best flavor and vibrant color.
- Serve immediately after baking for optimal molten texture.
- Double boiler method avoids burning delicate white chocolate and ensures smooth melting.
