Love cakes, cookies and pastries then Foodie Baker is a definite place to visit, just opening Jasline’s blog makes you feel really good. Once you visit her blog you start to imagine the smell of those freshly baked goodies in the oven as you wait patiently for it to cool down so you can sink your teeth into that pillow soft sweet goodness that perfectly matches that hot coffee or cold milk.
Baking is her passion and it is very evident on her blog, she started at an early age of 14, you can see the amount of experience on her posts as the recipes and photos she shares definitely looks better than most good bakeshops out there. The presentation is simply amazing from a simple glaze to intricate piping work it seems like it was done in an industrial kitchen but believe it or not, like me it’s all done at home in a small kitchen with any available utensils we can gather.
If you haven’t visited her blog yet I suggest you do so and start bookmarking or pinning it, her guest post here is just one sample of the amazing things she can make.
Hi! I’m Jasline from Foodie Baker and thank you Raymund, for having me here today, I’m so honoured to guest-post on Ang Sarap! I cannot remember when I started following Ang Sarap, it’s probably been a few years already! I love Ang Sarap because it’s an extremely delicious site and I’m always learning new dishes around the world from Raymund through his beautiful food photography.
I had a hard time deciding what to present to Ang Sarap’s readers but in the end I decided to do a dessert as that’s how Foodie Baker started, a site to chronicle my baking journey, which now also extends to detail my cooking experiments and travel experiences abroad.
And the dessert that I’m presenting today is a molten lava cake, but no, not any ordinary lava cake, but a two-toned one! I love this lava cake because firstly, you can play with the flavours– vanilla, coffee, chocolate, matcha, anything you like! And secondly, you are guaranteed a molten center every single time!
How it works is that a custard is made first and frozen solid in small mounds. These custard mounds are then added into the middle of the cake batter. As the cake bakes, the custard melts, creating your first tone of lava. And because the custard is frozen to begin with, some of the cake batter around the custard will not bake fully as well, giving you a second tone of lava!
They can be served in their ramekins or unmoulded, but they certainly look more impressive unmoulded with a dust of icing sugar. I was so in love that I had 2 of these cakes in a row – shhh don’t tell anyone! I stored the rest – in their ramekins – in the refrigerator (the center of the cake will sink as it cools), and when I crave for one, I heat them up for 10 minutes in the oven before serving. It won’t be as hot (as you don’t want to overbake the cake), but it’s still as good!
Thank you Raymund, once again, for having me here on Ang Sarap! And here’s the recipe!
170 grams unsalted butter, at room temperature (3/4 cup)
115 grams caster sugar (1/2 cup)
3 large eggs (about 150 grams)
185 grams all-purpose flour (1 1/2 cups)
2 teaspoons finely ground instant coffee powder
3/4 teaspoon baking powder
Whisk egg yolk and sugar until pale and thick. Sift in flour and cornflour and whisk in gently.
Heat milk until it starts to simmer. Whisking the yolk mixture all the time, drizzle in the milk bit by bit until 1/2 of the milk has been added (this is called tempering). Drizzle in the rest of the milk in a thin stream and whisk constantly until all the milk has been added.
Return the yolk-milk mixture back to the pot over medium-low heat. Stir constantly with a spatula / wooden spoon until mixture has thickened into a custard. Remove from heat and stir in the vanilla. Set aside to cool completely. If there are lumps, strain over a sieve to remove all lumps.
After the custard has cooled completely, stir in the cold cream. Pipe the custard into 6 mounds and freeze for at least 1 hour until firm.
Using an electric mixer, cream butter and sugar on high speed until light and fluffy.
Beat in the eggs on medium speed, one at a time, until incorporated.
Sift in the flour, coffee powder and baking powder and beat on low speed until just incorporated.
Preheat the oven to 180 degrees Celsius. Butter the bottoms and sides of 6 1/2-cup ramekins with butter and dust with cocoa powder.
Fill the ramekins 1/2 full with the cake batter. Place 1 mound of frozen custard in the middle of each cake batter and push in gently. Fill the ramekins with more cake batter until 8/10-full.
Bake for 18 to 20 minutes until the top is crusty – the skewer test won’t work as the middle will be liquid.
Let the cakes cool in the ramekins for 3 minutes then turn it out on a serving plate. Dust with icing sugar and serve immediately – and watch the “lava” ooze!
You may end up with some leftover coffee batter, simply bake it in another ramekin for a yummy coffee cake!