I had been meaning to make some lava cakes for a while, simply to see how well I can get the shape and inner molten centers right. For a first attempt, this turned out fabulous even if I say so myself 🙂
I baked this decadence over the weekend. It rose beautifully and the crust was cracked and heavenly. Be very careful not to burn your tongue on this. I speak from experience, like I almost always do. Learn from my mistakes, ok? The chocolate inside is burning hot when the cakes come out of the oven and they take a while to cool down which is probably the toughest thing to handle when making molten chocolate lava cakes.
Since neither TH nor I like very runny centres for our molten chocolate cakes, I increased baking time but made sure that the centre is still gooey and fudgy. This consistency was perfect for us.
Molten Chocolate Lava Cake
Fills 4 medium-sized ramekins
Recipe source - showmethecurry.com
Ingredients:
Semi-Sweet Baking Chocolate – 4 oz (113g)
Butter – ½ cup + to grease ramekins
Eggs – 2
Sugar – ⅓ cup (75 g)
All-purpose Flour – ¼ cup (40g)
Instructions:
1. In a double boiler, melt chocolate. Once melted and shiny, remove pan from heat and add in butter. Mix until the butter melts fully. Set aside to cool.
2. In a medium mixing bowl, beat the eggs and sugar until light and fluffy (about 3 mins by electric mixer, 5 mins by hand)
3. Add chocolate-butter mixture into the eggs, add all-purpose flour and mix until well incorporated.
4. Butter bottom and sides of ramekins (small glass/porcelain bowls) and pour in mixture until ¾ way full.
5. Bake in a pre-heated oven at 350 degrees Fahrenheit (180 C) for 10 – 15 minutes. Shorter for gooey (molten) inside, longer for stiff inside. I baked for about 13-15 mins.
6. Serve warm with ice-cream, fruits or whipped cream.
Yep, I had to push out some of the centre with my spoon to demo that 😉 Now, one thing to remember is, you have to serve molten chocolate lava cakes with some fruits, whipped cream, or ice cream to balance out the dense chocolate flavour - its really overpowering. True death by chocolate!
Anonymous
HI... dont have remkins..socan i usenormal cake baking tray instead
Anonymous
What is a double mixer?
Nags
absolutely! a friend of mine actually did that and said it came out very nice for her 🙂
Anonymous
Hey there,
OMG they look to die for!!! I'm really hungry now! Anyways, I don't have ramekins can I use a cupcake tray instead?
Anshu
Well no not Dairy Milk, I don't get them here. I usually go for Nestle chocolate chips or Hershey's. They're easier to melt and are meant for baking.
Nags
go for it anshu! molten chocolate lava cakes is primarily just chocolate so use the best you can lay your hands on 🙂 hope the molten centres come out well for you, keep me posted once you try the recipe!
Nags
let me know how this recipe turned out with no eggs and i will update the notes section for other eggless bakers to try as well. regarding using regular chocolate, do you mean like Dairy Milk? Not sure how that'd turn out...
Anshu
Nags,
I am going to try and make this eggless because my boyfriend doesn't eat eggs - at all. So I will let you know how it turns out. My substitution for egg is 1/4 unsweetened apple sauce for each egg in a recipe. I have tried numerous other egg substitutes because I love baking and this it the one that worked out best. Also, would it be a big difference if I use a normal chocolate bar as against baking chocolate? Just curious.
--
Anshu
Nags
I have a few eggless bakes in the site already, do a search on the right left side search bar 🙂
Anonymous
hey i am from india and half an hour ago only i tried the recipe with only one egg taking half the amount of all the ingredients and since i couldnt find any ramekins in the market i simply used luminarc bowls and i am so happy with the results!!!it was delicious n so soft n gooey from the inside and a little bit crisp on the outside !!!loved it ....can u please upload some more desserts but the eggless way if possible ???