Recreating Memories

Tried this cake the first time at Tamade Restaurant when i was barely out of my twenties. My friend HZ was raving about good this cake was and insisted that we travel to Tamade to try it...and boy, was it good. Cakey exterior with a molten chocolate surprise. Still remembered how the tartness of poached pear accompanying the cake had complimented the richness of the cake perfectly.


A decade down, recipes for this cake can be found everywhere and many home bakers have replicated the dish. I had been collecting recipes for this cake for a while, but didn't have a chance to attempt it as I didn't have any ramekins. After grabbing a few ramekins from my favourite Daiso @ Vivocity, I decided to make use of my precious stash of 66% Valrhona Feve and set out to recreate my memories.

And it was a success! Use of good chocolate is a must for this recipe, as the taste of the chocolate is really the focal point of the this dessert. Pairing the cake with some strawberries and good quality vanilla ice-cream truly compliments the rich chocolate taste of the molten lava.

Molten Lava Cake
(Recipe from Anna of Sugar-Inc)

60 g Unsalted butter, cubed and soften
80g Caster sugar
1/2 tsp Vanilla paste
2 small eggs (about 50g each without shell)
60g Plain flour, sifted
180ml Whipping cream
200g Valrhona Pure Caraibe Feve (66%), melted & cooled

1) Whisk butter and sugar together until light and fluffy using a balloon whisk
2) Add in egg and vanilla paste and blend till smooth
3) Stir in the sifted flour until it is combined
4) Then, stir in whipping cream until blended
5) Lastly, added in the melted and cooled chocolate.
6) Fill ramekins with mixture and baked at 180C for 10-13 mins,
7) Cake is done when toothpick test at the side of the cake emerge with a few loose crumbs.

The 10 min Cake

Bitten by the baking bug but no time to spare to bake? This cake is the answer. Super quick to whip up but does not compromise on taste. (and saves time on washing time since electric mixer is not required). The result is a super moist, tender crumb accompanied with the fragrance of browned butter.

Blueberry Yoghurt Cake

200g cake flour
1tsp baking powder
1tsp baking soda
130 gm sugar
200 g plain yoghurt
1 small egg (about 55 g with shell)
50 g dried blueberries, presoaked in water for about 20mins
100g melted butter

1) Greased cake tin with butter and preheat oven to 160C
2) Stir cake flour, baking powder and baking soda. Sift and set aside
3) Beat egg and add plain yoghurt. mix well
4) Add sugar into the mixture and mix until incorporated
5) Add drained blueberries
6) Add sieved flour and mix lightly
7) Add melted butter. Mix lightly to ensure all melted butter and incorporated into mixture
8) Pour mixture into cake tin till till 1/2 full
9) Bake for 45 mins. Check doneness with clean toothpick test.