How to Make Perfect Molten Chocolava Cakes with Homemade Chocolate Balls
Chocolava cakes are pure bliss! The moment you cut into them and watch the rich, velvety chocolate ooze out—it’s nothing short of heavenly. Everyone loves this indulgent dessert, but achieving that perfect molten center can be tricky. If your chocolava cakes don’t ooze out as they should, the secret might lie in the chocolate balls used inside. Here’s a simple yet foolproof method to make chocolate balls for the most delightful molten chocolava cakes.
Why Use Chocolate Balls for Chocolava Cakes?
The key to getting that irresistible molten center in your chocolava cake is using frozen chocolate balls instead of relying solely on underbaking. When the cake bakes, the chocolate ball melts inside, ensuring a rich, flowing center every single time.
INGREDIENTS:
- 2 Cups Chopped Dark Chocolate (Recommended: Morde Dark Compound Slab)
- 60 Ml Water
INSTRUCTIONS:
- Heat water in a pan.
- Add chocolate to it and keep on stirring at low flame till the chocolate completely melts down. (Note: Make sure you do this on low flame while stirring the chocolate continuously so as to avoid burning pf the chocolate. Alternatively, you can go for a double-boiler method.)
- Pour the melted chocolate in a bowl and cover it with a cling wrap / saran wrap.
- Let it set overnight.
- Scoop out chocolate and form small chocolate balls.
- Freeze these chocolate truffles covered in a cling wrap and use as required. These chocolate balls can be stored in deep freeze for months.
Storage & Usage Tips
- These chocolate balls can be stored in the freezer for up to 3 months.
- Simply place a frozen chocolate truffles in the center of your chocolava cake batter before baking.
- Bake at the right temperature, and when you cut into your cake, the chocolate will ooze out beautifully!
Now, go ahead and bake that ooey-gooey, yumilicious chocolava cake with perfection!
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