Chocolate Lava Cookies with Dark Chocolate Centres
From the MolalaCook kitchen · 烘焙手記
Chocolate Lava Cookies with Dark Chocolate Centres
流心朱古力曲奇
Wrap 25 g portions of cocoa dough around pieces of dark chocolate.
▶ Watch the recipe
Before you begin
Once baked, the cookies have crisp edges and a soft chocolate centre while they are still warm. Serve warm for a flowing middle. As the cookies cool, the chocolate naturally firms again.
Method 做法
Mix the cocoa dough
Melt the butter and stir in both sugars. Let cool enough to add the egg without cooking it. Beat in the egg, then sift in the flour, cocoa and baking soda. Mix just until the dough comes together.
See this stage at 1:55 →
Enclose the chocolate
Weigh the dough into 25 g portions. Roll each into a ball and flatten the middle. Place a piece of 50% dark chocolate in the centre and wrap the dough around it, pinching the seam closed.
See this stage at 2:24 →
Top and bake
Place the cookies on a lined tray, spaced apart, and press bake-stable chocolate chips onto the tops. Bake in a preheated oven at 175°C (347°F) for about 15 minutes. Leave briefly on the tray to firm up before lifting.
See this stage at 4:16 →
Watch & bake along
Chocolate Lava Cookies with Dark Chocolate Centres
✦Should I use chips for the melting centre?+
Tools for this recipe
Reusable Non-Stick Baking Liners · 33 x 33cm 7-inch (for cake roll)
Use as a reusable alternative to baking paper where a flat non-stick surface is needed.
Handled Biscuit Cutter
Portion the dough with the straight edge or lift pieces from the work surface.
TIGERCROWN CakeLand Dough & Bowl Scraper
Use the curved edge to gather the mixture cleanly from the bowl.
