Molten chocolate cake
After having a to-die-for molten chocolate cake at La Fourchette one day, I started having cravings at the most inopportune moments (such as a business meeting in Seoul). Unfortunately, no where else I went managed to quell the cravings.
Of course there are plenty of places in town that are rumored to make great cakes, like sift or chocolux. But I haven’t had the time to check it out because of hectic traveling.
Today I suddenly felt the urge to just make it. I haven’t baked for a long time (actually since I moved here) and I don’t have the most basic electronics, but we just gave it a shot. It was made much easier because we stumbled upon Sweetie Baking Workshop in Causeway Bay.
This shop is a lifesaver. They have just about anything you need to get started and at a reasonable price. I managed to get all the tools and ingredients for under HK$120, and intend to be back for more, once I hone my rusty baking skills.
I used the classic recipe by Jean-Georges Vongerichten. I managed to follow the recipe to a T, especially because I got the Valrhona chocolate for cheap (yay!). It’s a fairly easy recipe and the hardest part I found to be manually whisking the eggs and sugar. Without an electric whisk, I couldn’t get it as light as it should’ve been. But it was a great arm workout I must say.
Homemade molten chocolate cake
But unfortunately, I wasn’t very successful. The batter was great and C and I couldn’t stop licking at it. We followed the recipe and had it in for 6 minutes, but it didn’t come out runny much. I reckon 4 minutes should be enough and that’s what we intend to do tomorrow, where we finish up the remaining batter.
*Update, the second time was much better. It still wasn’t runny enough but at least it wasn’t 90% solid last the last. And we managed to butter it enough that it doesn’t stick to the dish.
