These chocolate lava cakes are an indulgent treat! Perfect for any special occasion or make it as your regular treat for everyday. Its so easy to make and delicious that you cant stop with one. Make it on the spot or a day ahead, this recipe will never fail.
This decadent Chocolate lava cake is easy to make and will melt in your plate as well as in your mouth. Seven simple everyday ingredients come together in a snap to make a wonderful dessert.
- Course: Dessert
- Cuisine: American
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 6 cakes
- Author: Karan Chopra
INGREDIENTS
| Dark Chocolate | 135 gm |
| Salt | A Pinch |
| Unsalted Butter | 95 gm |
| Icing Sugar | 100 gm |
| Whole Eggs | 2 |
| Egg Yolks | 2 |
| Vanilla Essence | 1/2 tsp |
| Refined Flour | 35 gm |
METHOD
- Generously butter muffin cup/ ramekins and place them over baking tray.
- Add butter and chopped chocolate into a bowl and melt it in double boiler or microwave.
- Let it cool to room temperature.
- Add eggs and egg yolks in a separate bowl and whisk them to break up and combine well. do not make them frothy.
- Add icing sugar to eggs mixture and whisk them until pale yellow.
- Add vanilla essence and beat again.
- Add chocolate butter mixture into eggs sugar mixture and whisk until well combined.
- Add the refined flour and mix until well combined.
- Refrigerate for 10 minutes, meanwhile preheat the oven at 220*C.
- Pour the batter into prepared cups. bake in preheated oven for 9-10 minutes. The sides of the cake will be set well, while the center will be wobbly and soft to touch. Do not bake for more time otherwise you will lose your lava.
- Remove from oven and cool on wire rack for 2-3 minutes.
- Carefully demould the cake, dust with icing sugar and serve warm.
PRO TIPS FOR MAKING CHOCOLATE LAVA CAKE
- Use a high quality chocolate. This is the main flavor and you will taste the difference when using a better ingredient. Avoid using compound chocolate.
- The bake time will change based on the size of your ramekins and your oven’s idiosyncrasies so it’s a good idea to do a test batch before you serve these at a dinner party.
- Try adding a flavor you enjoy like orange zest, raspberry reduction or a hit of caramel.
- You can freeze the baked lava cakes for up to 3 months. Allow them to cool completely before freezing. Re-heat in the microwave.
- To reheat cooked molten lava cake from the refrigerator: Place on microwave-safe dish. Cover with damp paper towel. Heat on medium power for about 40 seconds, or until the center is soft. Enjoy!
- To make ahead, prepare batter as directed; pour into prepared ramekins or custard cups. Cover and refrigerate for up to 24 hours. Let stand at room temperature 1 hour before baking as directed.
If you’ve tried this chocolate lava cake then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Happy Baking
Karan’s Bake House
Karan's Bake House 