Ube Macapuno Molten Lava Cakes Recipe

Introduction

Indulge in the rich and unique flavors of Ube Macapuno Molten Lava Cakes, a delightful twist on the classic molten chocolate cake. These individual cakes feature creamy ube halaya and sweet macapuno strings, creating a luscious dessert perfect for any occasion.

Ingredients

• 3/4 cup (128g) white chocolate, chopped
• 8 tablespoons (113g) unsalted butter
• 2 tablespoons (36g) ube halaya jam*
• 2 tablespoons (14g) confectioners’ sugar, sifted; plus more for dusting
• 1/2 teaspoon ube extract*
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1/2 cup (60g) King Arthur Unbleached All-Purpose Flour
• 1/2 teaspoon table salt
• 2 tablespoons (40g) macapuno strings*
• Whipped cream
• 2 maraschino cherries, with stems

Instructions

1. Step 1: Preheat the oven to 425°F with a rack in the center. Lightly grease two 6-ounce ramekins.
2. Step 2: In a large microwave-safe bowl, combine the white chocolate and butter. Microwave in 30-second increments, stirring between each, until the chocolate has completely melted.
3. Step 3: Add the ube halaya, confectioners’ sugar, ube extract, egg, and egg yolk to the melted chocolate mixture; whisk until shiny and homogeneous.
4. Step 4: Stir in the flour and salt, mixing until no visible streaks of flour remain.
5. Step 5: Divide the batter evenly between the prepared ramekins (about 3/4 cup or 200g each) and place the ramekins on a baking sheet.
6. Step 6: Bake the ube lava cakes for 18 to 20 minutes, or until the internal temperature reaches 165°F to 175°F on a digital thermometer. The sides of the cakes should be solid, but the centers should remain soft if the ramekins are jiggled slightly.
7. Step 7: Let the ramekins cool on the baking sheet for 5 minutes. Cover each lava cake with a small serving plate and turn over to release the cake onto the plate.
8. Step 8: Dust with confectioners’ sugar and top each ube lava cake with 1 tablespoon of macapuno strings. Garnish each with a dollop of whipped cream and a maraschino cherry. Serve while still warm.

Tips & Variations

• Use fresh ube halaya or high-quality frozen ube jam for the best flavor.
• If macapuno strings are unavailable, shredded young coconut can be a suitable substitute.
• For an extra rich cake, fold in a teaspoon of cream cheese into the batter before baking.
• Serve with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.

Storage

Store any leftover cakes covered in the refrigerator for up to 2 days. Reheat gently in a microwave for 15-20 seconds to maintain the molten center before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these lava cakes ahead of time?

You can prepare the batter ahead and refrigerate it for up to 24 hours. Bake just before serving for the best molten texture.

What if I don’t have a digital thermometer?

Look for visual cues: the edges should be firm and set, while the center remains soft and slightly jiggly when gently shaken.

Ube Macapuno Molten Lava Cakes Recipe

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★★★★★

4.6 from 129 reviews

• Author: Thomas
• Total Time: 35 minutes
• Yield: 2 servings 1x

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Description

Indulge in the delightful fusion of flavors with these Ube Macapuno Molten Lava Cakes. Featuring a luscious molten center infused with ube halaya and topped with sweet macapuno strings, whipped cream, and a maraschino cherry, these cakes offer a visually stunning and irresistibly rich dessert experience perfect for any special occasion.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 3/4 cup (128g) white chocolate, chopped
• 8 tablespoons (113g) unsalted butter
• 2 tablespoons (36g) ube halaya jam
• 2 tablespoons (14g) confectioners’ sugar, sifted; plus more for dusting
• 1/2 teaspoon ube extract
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1/2 cup (60g) King Arthur Unbleached All-Purpose Flour
• 1/2 teaspoon table salt
• 2 tablespoons (40g) macapuno strings
• Whipped cream (for garnish)
• 2 maraschino cherries, with stems

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Instructions

1. Preheat and Prepare Ramekins: Preheat your oven to 425°F (220°C) and position the rack in the center. Lightly grease two 6-ounce ramekins to prevent the cakes from sticking.
2. Melt Chocolate and Butter: In a large microwave-safe bowl, combine the chopped white chocolate and unsalted butter. Microwave in 30-second increments, stirring in between, until the mixture is fully melted and smooth.
3. Mix Batter: Add ube halaya jam, sifted confectioners’ sugar, ube extract, egg, and egg yolk to the melted chocolate and butter. Whisk thoroughly until the batter is shiny and homogeneous. Then sprinkle in the flour and salt, stirring just until no visible streaks of flour remain.
4. Fill Ramekins: Divide the batter evenly between the prepared ramekins, approximately 3/4 cup (200g) each. Place the ramekins on a baking sheet to catch any drips and facilitate handling.
5. Bake: Bake the cakes for 18–20 minutes until the edges are firm but the centers remain soft and molten. Use a digital thermometer to ensure the internal temperature reaches between 165°F and 175°F (74°C to 79°C).
6. Cool and Unmold: Allow the cakes to cool on the baking sheet for 5 minutes. Then cover each ramekin with a small plate and carefully invert to release the cakes onto the plates.
7. Garnish and Serve: Dust the tops with additional confectioners’ sugar, top each cake with 1 tablespoon of macapuno strings, a dollop of whipped cream, and a maraschino cherry. Serve immediately while the cakes are still warm to enjoy the molten center.

Notes

• Ensure eggs and egg yolks are at room temperature for best incorporation and texture.
• Use a digital thermometer to check doneness precisely to avoid overbaking.
• Ube halaya jam and ube extract contribute the distinct purple yam flavor—substituting these will alter the taste significantly.
• Serve immediately after garnishing for the best molten lava effect.
• Greasing ramekins well will facilitate easy unmolding without damaging the delicate cakes.

• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Filipino

Keywords: Ube lava cake, molten chocolate cake, Filipino dessert, macapuno, ube halaya, molten lava cake recipe, purple yam dessert