Before my chocolate allergy graced my life with its presence, I loved molten chocolate cake. Loved it. My favorite was at a now defunct steakhouse that I miss a lot. Sure the cake was fabulous in all its oozy, melty, sinfully rich glory, but honestly it was the cinnamon ice cream on top that totally made it.
I’m sure I had molten cakes elsewhere. I mean they’ve been everywhere for quite some time now. But I couldn’t single out another molten cake.
That’s the thing with molten cakes, right? They are either oozy gooey melty goodness or … you know … not.
Since you don’t really find molten carob cake anywhere, I made my own.
It wasn’t the same as the one from that steakhouse for a variety of reasons mostly including the fact that I wasn’t at the steakhouse having fun, living life to the fullest I could. I was at home. Like I have been most of the time for awhile now. And I was sad.
We can’t blame the cake on that count. So let’s talk about the awesome things about this cake. It’s insanely rich and fudgy, like a brownie. When you overbake it, it is in fact very much like a brownie. Not that I did this. More than once.
The key with this cake is to bake it perfectly, and that’s not easy when baking vessels and oven temperatures vary. This is about a lot of trial and error. Watch the cake and pull it before you think it is done to your liking. It will continue to cook and if you want that ooey gooey center, it needs to look pretty raw in the center when it comes out of the oven.
When that magic happens and you get all restaurant-y with the cake, with vanilla bean flecked whipped cream, fresh berries, and maybe even a sprinkle of carob powder, something pretty awesome happens. It’s still not the same as the steakhouse, but its intoxicating and more rewarding than eating out since you made it yourself. That’s always the best reward of time in the kitchen.Print
½ cup coconut sugar
1 tablespoon carob powder
1 tablespoon tapioca starch
8 ounces chopped carob bars
1 cup unsalted butter
2 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
Whipped cream for topping
Berries for topping
Carob powder for topping
Preheat oven to 425 degrees F. Butter four baking vessels. I used two bowls and two large ramekins. For me, and probably for you, this is a use what you have moment. And that’s okay.
Melt the butter in a microwave safe bowl in the microwave. Stir in the chopped carob. If after 1 minute of stirring it is not fully melted, microwave in 15 second increments stirring in between until fully melted. Stir in the sugar, carob powder, and tapioca starch, followed by the eggs, yolks, and vanilla.
Divide the batter equally among the bowls/ramekins and bake for 10-15 minutes. That’s a wide range, but it’s important to keep an eye on these cakes. They are done when the edges are set but the center looks raw. Cakes may also be refrigerated up to 2 days before baking. Baking time will increase 1-2 minutes.
Allow to cool 2 minutes after baking before inverting onto a plate and topping with berries, cream, and carob powder if desired. Cakes may also be served directly in the baking vessel with the same toppings.
Recipe adapted from Brown Eyed Baker