My reaction when I first saw a picture of a Golden Custard Lava Cake in a restaurant review, my jaw dropped and I mouthed to myself , “That’s impossible!”. But of course, this post proved otherwise. I was determined to replicate it.
The golden custard is actually the filling of the very popular Liu Sha Bao, or Molten salted egg custard bun found at dim sum eateries. I call it the Asian version of salted caramel. So this is almost like an Asian version of salted caramel molten chocolate cake. The custard has a rich lava like consistency with a nice balance of buttery, salty, and sweet flavours.
It took me two failed attempts to get this recipe right. Third time’s a charm, they say! Now you can make it in your own kitchen to impress your dinner guest, or your love one this holiday season! No need to pay absorbent amount of $$ for it. The custard mixture can be made ahead and freezes well. It takes less than 10 minutes to make the chocolate cake batter. So you can have this decadent dessert in less than 30 minutes if you plan ahead!
Salted Egg Custard (Makes about 10 portions) adapted from Bakeat350
- 2 salted duck egg yolks, cooked and smashed
- 3 tbsp sugar
- 2 tbsp Custard Powder
- 2.5 tbsp milk powder
- 1 tsp corn flour
- 3 tbsp butter
- 1 tbsp + 1 tsp coconut milk
Whisk together milk powder, custard powder, and corn flour.
In a food processor, add butter, sugar, yolk, and coconut milk.
Mix until combined.
Transfer mixture to mixing bowl.
Mix in custard mixture until combined.
Transfer into container and freeze for at least 3 hours.
When frozen, portion out about a tablespoon size into plastic baggies or cling wrap.
Shape it into a ball.
I managed to make about 10 of it.
Return back to freezer until ready to use.
I use these little plastic bags to portion them. Cling wraps works as well.
Now to make the Molten Lava Cake
I made only 2 servings, so please adjust accordingly if you are making more.
Ingredients (makes 2)
- 2 tbsp plain flour
- 1/4 cup butter
- 1/2 cup 50% cocao or semi sweet chocolate chips
- 1 large egg
- 1 egg yolk
- 3 tbsp sugar
- 2 portion of frozen salted egg custard
Preheat oven to 200C.
Butter and flour 2 ramekins. ( I used a baking spray with flour in it)
In a heat proof bowl, melt butter on high for about a minute in the microwave.
When butter is melted and hot, pour in chocolate chips and let it sit for a minute.
Whisk to combine butter and chocolate chips, then mix in sugar.
Let your mixture sit for a couple minutes if it is will very warm, we don’t want to scramble the eggs.
Then add in your egg and yolk.
Whisk to combine.
And lastly, mix in flour.
Pour in chocolate batter to about 1/3 full, unwrap your frozen custard and drop it in the middle.
Pour batter to cover frozen custard.
Do not fill it up to the top of the ramekins!
Your cake will puff up and rise along the side as it bakes.
Bake for 13-15 minutes or until sides of the cake is set but center slightly wobbly.
Mine took 15 minutes.
Allow to cool in ramekins for 5 – 10 minutes, then gently flip it on a serving plate.
Be careful, the ramekins will still be hot!
Dust with some icing sugar (optional)
Serve immediately.
P.S. If you do not want the molted golden lava, omit the frozen custard recipe. And bake 200C for about 10-13 minutes or until side is set and center slightly wobbly. This will give you the classic Molten chocolate cake.
Bon appetit!!
17 Comments
Pei San
9 February, 2015 at 4:28 ammy mouth open a big "O" once I saw this at fb group just now….
mui mui
11 February, 2015 at 7:00 amHi Sharon,
The jaw dropped runs from yours to mine …hahaha
This is amazing. I'm drooling looking at the Liu Sha + the chocolate cake!
I will try this!
mui
Zoe
12 February, 2015 at 2:51 amHi Sharon,
When I saw your liu sha chocolate cake in FB, my mouth is like "O" too… LOL!
Zoe
Ali
6 June, 2015 at 2:42 pmgood blog
shoba macintyre
30 July, 2015 at 8:18 pmSalute!
Buttercup
28 August, 2015 at 9:34 amHi This looks amazing.
May I know how long did you freeze the custard for?
Can I freeze over few days so I can try till I master it? 🙂
Sharon Lam
28 August, 2015 at 12:34 pmHi there!
I freeze it overnight. But as long as it is hard enough it’s fine. And yes you can freeze it up to 4-6 weeks. But do keep it away from frozen meat and store in airtight container.
juan seow
5 November, 2015 at 9:21 pmhi sharon, can i know how many gram is 1/4 tbsp butter for the molten lava cake? i wanna try do it tomorrow, thank you!
Sharon Lam
5 November, 2015 at 10:01 pmHi!! It was meant to be 1/4 cup butter. My honest mistake, thanks for bringing my attention to it. Changed it now, and it’ll be 55g.
juan seow
6 November, 2015 at 9:41 amthank you very much for your swift respond!
Claire
15 January, 2016 at 9:23 amThanks for sharing this recipe! May I know if the coconut milk is necessary? Will the end product have a coconut taste?
Sharon Lam
15 January, 2016 at 10:34 amHi Claire! It’s too little for you to taste it. If you are concern you can substitute heavy cream. It’s to add richness to the custard and for consistency of the molten lava
ping
26 January, 2016 at 11:12 amHello! After the lava cake is baked and cooled, im assuming the golden custard filling will harden. Can i reheat it using a microwave and will it still flow?
Sharon Lam
26 January, 2016 at 11:59 amHi! I would not recommend. It’s better to make it just as you are going to serve. Reheating will cook the cake and custard further causing it to harden, and cake to be dry.
Stephanie
4 June, 2016 at 9:31 pmMay I know which size ramekin are u using ?
Sharon Lam
5 June, 2016 at 8:49 pmI used a 6 oz ramekin. 🙂
stephanie
6 June, 2016 at 3:53 pmThanks