Ube Macapuno Molten Lava Cakes
Ube Macapuno Molten Lava Cakes

Ube Macapuno Molten Lava Cakes

Recipe by Abi Balingit
Not Yet Reviewed

This recipe, adapted from Abi Balingit’s book Mayumu, channels the flavors of a classic Filipino ube macapuno cake (ube chiffon, buttercream, and syrupy coconut strands) into a different form: oozy lava cake. The distinctive flavor of ube comes both from ube extract and ube halaya, which get mixed with white chocolate to form the sweet, molten interiors. To achieve those ooey-gooey centers, be sure to avoid overbaking.

Prep
10 mins
Bake
18 to 20 mins
Total
30 mins
Yield
two 6" lava cakes
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Ube Macapuno Molten Lava Cakes - select to zoom
Ube Macapuno Molten Lava Cakes - select to zoom
Small molten lava cakes flavored with ube and topped with whipped cream - select to zoom

Instructions

Prevent your screen from going dark as you follow along.

  1. Preheat the oven to 425°F with a rack in the center. Lightly grease two 6-ounce ramekins.  

  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. Add in the ube halaya, confectioners’ sugar, ube extract, egg, and egg yolk; whisk until shiny and homogeneous. Stir in the flour and salt, mixing until no visible streaks of flour remain.  

  4. Divide the batter evenly between the prepared ramekins (about 3/4 cup or 200g each) and place the ramekins on a baking sheet.  

  5. 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. 

  6. 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. 

  7. 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. 

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