With its decadent molten chocolate centre, this Chocolate Lava Cake recipe is sure to win your heart. With a preparation time of less than half an hour, this rich dessert is ideal for celebrations big and small. In a flash, you can whip up this decadent chocolate dessert with only a few basic ingredients.
Homemade molten chocolate lava cakes are surprisingly simple to create. These bite-sized treats are ideal for treating yourself since they are artfully underdone just enough to have a chocolate centre that melts and flows out upon cutting.
These easy-to-make molten chocolate cakes are great for celebrations like Mother’s Day or Valentine’s Day, or just because you want something sweet on a weekend. They are ideal for a last-minute dessert because you just need a few common cupboard items. To satisfy your sweet need, try my chocolate souffle, chocolate bundt cake, or brownie bites recipes.
The Ingredients Necessary to Prepare This Dish
- For the lava cakes to avoid being too salty, use unsalted butter.
- If you’re looking for a milder chocolate flavour, semi-sweet chocolate would do; however, I personally like using dark chocolate, such as bittersweet chocolate. If you want perfectly smooth and melty centres, skip the chocolate chips and use a high-quality baking chocolate bar like Ghirardelli.
- What you need are two eggs and two egg yolks for this lava cake recipe. The lava becomes richer and creamier with the addition of the additional yolks. A flawlessly soft and cakey exterior is baked up with the aid of the entire egg. My meringue biscuits and Eton mess recipes both need for egg whites, so be sure to set aside any extras.
- The lava cakes do not call for a mountain of flour. While flour does add structure, be careful not to overdo it or the molten centres will be compromised.
A Chocolate Lava Cake Recipe
- In a double boiler, melt the chopped chocolate and butter over low heat, stirring constantly, until smooth. Another option is to melt the chocolate and butter in a microwave-safe dish, stirring every 30 seconds while cooking on high.
2. Beat the eggs and yolks with the sugar and salt in a large basin. To make a thick, pale yellow batter, beat on medium speed.
- Combine the flour and melted chocolate with the egg mixture.
- Combine the ingredients by folding them together.
- Spoon the batter into the ramekins that have been preheated. After 6 to 8 minutes in the oven, you should see some jiggly middles and hard set edges on top of the cakes. The cakes should be allowed to cool for one minute in the ramekins.
- Carefully invert the ramekins onto a small dessert plate, then place each one on top. This will turn the chocolate lava cake upside down. After 10 seconds, take out the ramekin and carefully remove the cakes from the mould. If you’d like, you may sprinkle powdered sugar on top and top it off with some berries. Serve right away.
HELP ME MAKE THIS RECIPE
When measuring flour, do not press down too firmly. Before adding it to the tablespoons, whisk the flour or use a scale to measure it. If you want a lava cake with a firm centre, don’t add too much flour to the mixture.
Before placing the ramekins in the oven, ensure that it is completely hot. Because of the high temperature, the cake’s outside bakes more quickly than its inside. The result is an exterior that is precisely cooked and a gooey chocolate lava filling.
To avoid whisking the eggs into the batter too much, make sure to use eggs that are at room temperature. If your eggs are chilly, reheat them in a basin of water from the faucet.
To avoid overbaking, keep a careful check on the chocolate lava cakes while they are in the oven. Even now, the middle ought to be jiggy.
Questions that are asked often
DO YOU HAVE ANY IDEA FOR SERVING?
Warm these chocolate cakes in a pan and serve with vanilla ice cream, hot fudge sauce, or plenty of whipped cream on top. You may also top it up with some fresh berries or sprinkles. Caramel is another topping that I enjoy spreading over cakes.
Is it possible to make this in advance?
The batter for the molten lava cake can be made in advance. If the cakes are prepared too much in advance, the centre will start to harden up as they set, thus the characteristic lava centres might not be there. After you’ve made the batter, place the filled ramekins in the refrigerator and cover securely. They should keep for at least two days. Before baking, let the ramekins cool to room temperature.
Is it possible to freeze lava cakes?
Yeah, you totally can! After the lava cakes have cooled entirely, freeze them in an airtight container; they will keep for up to three months. Reheating in the microwave will warm it all the way through.
Why are RAMEKINS necessary?
The cakes may be baked in muffin pans instead of ramekins if you don’t have any on hand. Due to the muffin pan’s narrower profile compared to a ramekin, they will cook in less time. If you want your chocolate molten lava cakes to come out gooey, start checking on them after 5 minutes.
Give these a go if you enjoyed this recipe!
Tempting Chocolate Lava Cake
A few basic ingredients are all that’s needed to whip up this mouth-watering Chocolate Lava Cake. It’s decadent and chocolaty, perfect for special occasions but equally at home as a weeknight treat.
Equipment
- The Ramekins
- Baking Pan
- Using a double boiler
- Handheld or electric mixer
- Whisk Dispensers
What You Need:
- 113g, or half a cup, of unsalted butter
- 6 oz (168 g) of chopped bittersweet chocolate
- two big eggs
- two big yolks from eggs
- half a cup of granulated sugar, which is 50 grammes
- 3/8 teaspoon of salt
- 2-Tbsp. of regular flour
Instructions
- Turn the oven heat up to 450 degrees Fahrenheit. On a baking sheet, coat six 4- to 5-ounce ramekins with butter and dust with flour.
- While swirling constantly, melt the chocolate and butter in a double boiler over low heat. The alternative is to melt the chocolate and butter in a microwave-safe dish over high heat, stirring after 30 seconds. Mix on high speed until combined.
- Whisk together the eggs, yolks, sugar, and salt in a large mixing basin. To make a thick, pale yellow batter, beat on medium speed. Combine the flour and chocolate mixture with the egg mixture by folding it in. Spoon batter into each of the ramekins that have been preheated.
- Cakes should be baked for 6 to 8 minutes, or until edges are hard and set and middle is still somewhat jiggly. The cakes should be allowed to cool for one minute in the ramekins.
- To flip the cake onto a tiny dessert plate, place one ramekin on top of each and carefully turn it over. After 10 seconds, take out the ramekin and carefully remove the cakes from the mould. If you’d like, you may sprinkle powdered sugar on top and top it off with some berries. Serve right away.
Notes
- When measuring flour, do not press down too firmly. Before sprinkling the flour into the tablespoons, give it a good stir. If you want a lava cake with a firm centre, don’t add too much flour to the mixture.
- Before placing the ramekins in the oven, ensure that it is completely hot. Because of the high temperature, the cake’s outside bakes more quickly than its inside. The result is an exterior that is precisely cooked and a gooey chocolate lava filling.
- To avoid whisking the eggs into the batter too much, make sure to use eggs that are at room temperature. If your eggs are chilly, reheat them in a basin of water from the faucet.
- Do not let the lava cakes bake for too long; keeping a careful watch on them is essential. Even now, the middle ought to be jiggy.