Anyone who knows me knows that I am a chocoholic. I love chocolate in all its forms, colours and sizes – dark, white, fudge, ice cream, cake, you name it. So when I saw a recipe for this luscious lava cake, I couldn’t resist. The best part is it was so incredibly easy and quick to make! It came out perfect – a rich chocolate cake oozing with warm, gooey chocolate.
The trick is not to overcook the cake; if you do, you won’t get the fudgy centre. Chocolate makes me happy and it doesn’t get more chocolate-y than this. While eating this, I have whisked away to Chocolateland for 5 mins of pure bliss.
Ahh… Already looking forward to the next time I’ll be able to enjoy these again…
Lava Cake (Chocolate fondant) Recipe
Ingredients:
- 100g of Dark Chocolate
- 3 tablespoons unsalted butter, cut into cubes, plus more for the ramekin
- 3 tablespoons granulated sugar, plus more for the ramekin
- 2 whole Eggs
- 2 whole Egg Yolks
- 2/3 cups Flour
- 1 tbsp Liquor Per Ramekin (optional) I used coffee liquor because I think coffee brings out the chocolate’s taste even more.
Method:
Prep the baking ramekins first. Use your fingers, or a pastry brush or even butter wrappers to coat the ramekins with butter. I like to use softened butter because that way I can get a generous coating of butter on the ramekins. This helps the cakes slide right off when they are done baking.
Preheat oven to 425 degrees.
Instead of messing around with a double boiler you can use a microwave to melt the chocolate and butter. Do it using a microwave-safe bowl in 30-second increments. If you think the chocolate is hot, let it cool down or else you’ll get scrambled eggs instead of a cake batter!
Stir in sugar until well blended. Note: Add the sugar and eggs straight into the melted chocolate. You don’t have to whisk egg whites and yolks separately using another bowl.
Next stir in the flour. We add flour to give the chocolate fondant cakes some structure as they bake. Add liquor.
Divide between ramekins and then these decadent chocolate molten cakes are ready to be baked!
Bake 13-14 minutes until sides are firm and centre is soft.
Take it out of the oven and let it stand for a minute.
Serving suggestions for chocolate lava cakes
These chocolate cakes are perfect just as is! But if you’d like to dress them up some more, here are a few simple options.
- Dust them with icing sugar.
- A dollop of whipped cream or clotted cream.
- Serve with some fresh strawberries, blueberries or raspberries (my favourite arrangement).
- A scoop of ice cream (classic).
- A drizzle of chocolate sauce, berry sauce or peanut butter sauce.
Enjoy.
Note: Butter adds a lot of flavour to this chocolate molten lava cake recipe. You can substitute it with dairy-free butter, or margarine or coconut oil (which will have an impact on the flavour). Also, make sure that the chocolate you’re using is dairy-free as well.
Easy, delicious and impressive chocolate desserts that can be made ahead of time and frozen for later too. With gluten-free, dairy-free and sugar-free options.
- 100 g of Dark Chocolate
- 3 tablespoons unsalted butter cut into cubes, plus more for the ramekin
- 3 tablespoons granulated sugar plus more for the ramekin
- 2 whole Eggs
- 2 whole Egg Yolks
- 1 tbsp vanilla extract
- 2/3 cups Flour
- 1 tbsp Liquor Per Ramekin (optionaI used coffee liquor because I think coffee brings out the chocolate’s taste even more.
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Preheat oven to 425 degrees.
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Generously butter ramekins, and set aside until needed.
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Place the butter, chocolate and salt in a large microwave-safe bowl.
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Melt the ingredients in the microwave in 30-second increments.
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Stir the sugar and vanilla into the warm butter-chocolate mixture.
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Add the eggs and yolks and whisk them in well. The end result should be a “gloopy” chocolate batter.
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Stir in the flour.
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Pour the batter into the prepared ramekins. Make sure they are no more than ¾ of the way full since they will rise as they bake.
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Bake 13-14 minutes until sides are firm and centre is soft.
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When the cakes are done, remove them from the oven, and let them rest for about 30 seconds (no more than a minute).
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Using a towel or a cloth napkin, turn the cakes out onto serving plates. Note: be very careful, as the ramekins will be very hot! Tap the top of the ramekin with a spoon to loosen the cake, and gently remove the ramekin to reveal the cake underneath. Serve immediately while the cakes are still warm.
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Enjoy with coffee or a glass of champagne.
DAIRY FREE – use coconut oil, vegan butter or a dairy free margarine instead of butter.
GLUTEN FREE – replace the 2 tbsp flour with 1 tbsp cornstarch OR 2 tbsp gluten free flour (1:1 gluten free flour substitute).
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