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!
Neelam Mehta
hey... eggless version of this??
louella fernandes
Have a query.. the gooey part is the unbaked portion right. so it will taste just like uncooked part of the batter? Do let me know.. cause my son has a raw egg allergy and loves these cupcakes. Want to make them for him.
Nagalakshmi V
yes the molten part is only partially cooked so i wouldn't recommend lava cakes to people with raw egg allergies
Anonymous
Made this today! yum 🙂
Loren
Yummy! Great recipe Nags, my entire family loved it.
monamona
If I use cup cake tray which is metal, would I have to change the timing during baking? Also can I microwave the chocolate and butter instead of double briloer
Nagalakshmi V
yes you can mw the chocolate the butter. for metal cupcake tray, i am guessing the sizes are smaller than a ramekin so yes, you will need to adjust baking time.
monamona
If I use cup cake tray which is metal, would I have to change the timing during baking? Also can I microwave the chocolate and butter instead of double briloer
Komala
I tried this last week. I omitted the sugar as my chocolate was not the semi-sweet kind. I baked them for 15mins it was still quite molten-ish. Yummy! thanks for the recipe.
Gerhild
Oh, that looks so-o-o-o good and not that difficult to make. Your picture makes me want some right now!
aakriti
can you please give me a substitute for 1 egg which will apply to all the recepies of cakes.. thanks.
Nagalakshmi V
To replace 1 egg in a cake recipe, use 1 tbsp flax seed powder dissolved in 3 tbsp warm water.
Nagalakshmi V
Anon- if you mean double boiler, I have answered that question in a comment above. Please read through what to use as a substitute if you don't have a double boiler. I have also updated the post.
Anon - this will work better in small containers so try to use a cupcake tray if you don't have ramekins. Using a large cake tray won't work, you need to serve molten chocolate lava cakes in individual portions.