Molten Coffee-Vanilla Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
Custard
  • 1 egg yolk (about 25 grams)
  • 1 tablespoon caster sugar
  • 1 tablespoon all-purpose flour
  • ½ tablespoon cornflour
  • 125 ml milk
  • 1 teaspoon vanilla paste / extract
  • 1½ tablespoons cold heavy cream
Cake
  • 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 (1½ cups)
  • 2 teaspoons finely ground instant coffee powder
  • ¾ teaspoon baking powder
Instructions
Custard
  1. Whisk egg yolk and sugar until pale and thick. Sift in flour and cornflour and whisk in gently.
  2. Heat milk until it starts to simmer. Whisking the yolk mixture all the time, drizzle in the milk bit by bit until ½ 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.
  3. 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.
  4. 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.
Cake
  1. Using an electric mixer, cream butter and sugar on high speed until light and fluffy.
  2. Beat in the eggs on medium speed, one at a time, until incorporated.
  3. Sift in the flour, coffee powder and baking powder and beat on low speed until just incorporated.
Assembly
  1. Preheat the oven to 180 degrees Celsius. Butter the bottoms and sides of 6½-cup ramekins with butter and dust with cocoa powder.
  2. Fill the ramekins ½ 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.
  3. Bake for 18 to 20 minutes until the top is crusty - the skewer test won't work as the middle will be liquid.
  4. 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!
Notes
You may end up with some leftover coffee batter, simply bake it in another ramekin for a yummy coffee cake!
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at https://www.angsarap.net/2015/07/17/guest-post-jasline-from-foodie-baker-featuring-molten-coffee-vanilla-cake/