Okay so since Valentine’s day is just around the corner, I decided to go out on a limb and create something entirely different. No, there’s no chocolate or strawberries but this might be even better: Thai tea molten lava cake! The original chocolate molten lava cake is a little too indulgent for my tastebuds so I decided to swap the flavors, using Thai influences. What I ended up with was a coconut cake oozing with Thai tea custard. Don’t get me wrong, this dessert is still sweet. But since it has Thai tea custard, I’m willing to overlook it.
**Helpful tips and common mistakes
Chocolate molten lava cakes are really easy to make. You just make the cake batter, put it in ramekins, and bake until the outside is done but the inside is still gooey. This Thai tea molten lava cake requires a couple of extra steps since we have two different flavors, coconut, and Thai tea.
First, make the Thai tea custard. Infuse the milk with Thai tea leaves by simmering the milk on low with the leaves for 5 minutes. You don’t want the milk to be boiling, in fact, it should barely be bubbling. Let the mixture sit for another 10 minutes off the heat, then strain and discard the leaves.
Finish the custard by whisking the infused milk with sugar, egg yolks, a pinch of salt, and cornstarch. Bring the mixture back to a simmer over low heat, cooking until the custard begins to thicken. Keep whisking the custard while it’s cooking so that the eggs don’t curdle. Once the custard is done, let it cool completely. Continue to chill the custard in the fridge until it’s firm. You can also make the custard the day before.
Now let’s move on to the coconut cake. To impart as much coconut flavor into the cake, we’re going to add coconut oil, coconut milk, and shredded sweetened coconut to the batter.
Cream the butter and coconut oil with the sugar until it’s light and fluffy. If your coconut oil is hard, pop it in the microwave for 10 seconds or so until it begins to soften up. Add the eggs, then the vanilla, the dry ingredients, and coconut milk. Make sure not to overmix the cake batter or the cakes can end up tough. Fold in the shredded coconut and the batter is ready to go.
Now it’s time to assemble. Fill the greased and floured ramekins about 1/4 full with the cake batter. Then, put 2 tbsp of the Thai tea custard right in the center. Cover the custard completely with more cake batter, filling the ramekin about 3/4 full.
Bake the Thai molten lava cakes in the oven at 375 for 15-17 minutes or until the edges have set but the center is slightly jiggly. Usually, molten lava cakes bake at a high temperature for a short period of time so that the center stays gooey. However, since we filled the center with custard, we want most of the cake to be baked, hence the lower oven temperature.
Once the cakes are ready, immediately invert it onto a plate and pop out the lava cake. Sprinkle toasted coconut and powdered sugar on top and dig right in. The Thai tea custard should ooze right out of the warm cake. You might even get a little runny coconut cake which is completely fine!
I’m a big fan of Thai tea so you can guess that I thoroughly enjoyed this Thai tea molten lava cake. Something a little different, sure, but still so delicious!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.