Making Your Own Heart Too Soft

Let's start off the blog with a post on what a Heart Too Soft is and how to make your own. Heart Too Soft is simply a molten chocolate lava cake, but surprisingly many people don't know what it is and some have never even heard of it.

So let's spread the love for this wonderful dessert!

This is what a perfect molten chocolate lava cake should look like. The outer shell of the cake is suppose to be crunchy, while the heart of it oozes like liquid chocolate (hence the name: Heart Too Soft) that melts in your mouth.

The lava cake is considered a high end dessert usually only found in high end restaurants, but surprisingly as you will see below it is very easy to make it yourself at home.

The following recipe is a simplified version that is guaranteed to give you a perfect Heart Too Soft on par to those found in boutique bakeries or in high end restaurants (in my opinion).

Ingredients:

-(use foil of butter) to butter insides of 4 ramekins

-a stick of butter (125g)

-bar of good quality dark chocolate (100g)

-2 eggs

-1/4 cup of sugar

-3 Tbsp of flour



Method:

1.Place the bar of bitter-sweet chocolate & a stick of butter (approx. 125g) over a Double Boiler.

Continuously stir the mixture until it melts.

2. Set the chocolate mixture aside to cool.

3. Combine the eggs, sugar and flour together in a separate bowl.

4.After the chocolate has cool to a warm temperature, combine both mixtures together until smooth.

(It is very important to make sure the chocolate has cool before combining, because if not you will end up with scrambled egg)

5. Then butter the insides of 4 ramekins & divide the mixture into the ramekins. (or any other oven proof dish)

6. Preheat & bake at 400°F for 10-12mins. (Fresh or Frozen requires same amount of time depending on your oven)

Finished when the cake have risen and surface started to crack.

Presentation:

You could simply just eat it right out of the ramekin. But in order to fully appreciate its beauty, you could make it more visually appetizing by flipping upside down on a plate and dusting some powered sugar.

Tip: I usually make these ahead of time in batches and keep them in the freezer, so that when I have friends over for dinner I can surprise them. And also whenever the occasion calls for it, which I find myself in quite often on my own.