Cooking with Kurt | Ube Lava Cake

Ube Lava Cake

Individual Molten Desserts with a Rich Gooey Center

Ingredients

Recipe makes 6 individual sized cakes in 4-oz ramekins: half, double or triple recipe as needed, depending on the number of cakes you want

3/4 cup white chocolate chips (about 4.5 oz) [127 g]
8 tbsp unsalted butter (1 stick) [113.6 g]
1/4 cup ube halaya [60 mL]
1 tsp ube extract [5 mL]
2 large eggs (room temperature) [100 g]
2 large egg yolks (room temperature) [40 g]
2 tbsp granulated sugar [25 g]
1/2 tsp table salt [2.8 g]
1/2 cup all-purpose flour [60 g]

Garnish (optional)
powdered sugar for dusting
vanilla ice cream

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Instructions

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Let 2 large eggs and 2 large egg yolks come to room temperature. Place a rack in the middle position of your oven, and preheat your oven to 425 F (220 C). Generously butter six 4-oz ramekins, and lightly flour the bottom and sides. This will help to unmold the cakes at the end.

Set up a double-boiler with a medium-sized heatproof bowl on low-medium heat. Add in 3/4 cups of white chocolate chips (about 4.5 oz) and 8 tbsp (1 stick) of unsalted butter, cut into cubes. Heat and stir constantly till the chocolate and butter have melted together and the mixture is smooth. Take the bowl off the double-boiler. Add in 1/4 cup of ube halaya and 1 tsp of ube extract and mix it into the melted white chocolate / butter mixture. Stir together vigorously till everything is emulsified, uniform and smooth. Set this aside to cool.

In a medium-sized mixing bowl, add in the 2 large room temperature eggs, the 2 large room temperature egg yolks, 2 tbsp granulated sugar, and 1/2 tsp table salt. Use a hand-mixer to whisk this together on medium-speed till the mixture looks fluffy and it turns into a pale-yellow color.

Add in the ube / white chocolate / butter mixture and fold it into the whipped eggs until it's smooth. Then sift in 1/2 cup of all-purpose flour and gently fold it in, scraping the bottom and sides of the bowl to make sure there is no unmixed flour.

Divide the batter evenly between the six prepared ramekins and place the ramekins on a small baking sheet.

Place the baking sheet on the center rack and bake at 425 F (220 C) for 13 to 15 minutes, or until the internal temperature reaches 160-165 F (70-75 C). The sides of the cake should be firm, but the centers should still be jiggly.

Let the ramekins cool on the baking sheet for 1 minute. Place a serving plate over the top of each ramekin and carefully turn it over, inverting the cake onto the plate. Let it stand for 10 seconds, then carefully remove the ramekin to unmold the cakes.

Sift powdered sugar on top of the cakes, and serve with a scoop of vanilla ice cream. Enjoy!

TO NOTE: To reheat leftovers stored in the fridge, we suggest covering it with a moist paper towel to prevent the top and sides from drying out, and heating it one at a time in the microwave for 15 to 20 seconds.