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!
Rekha
I tried this recipe ...it came out quite well....but how long can I keep it? Should it be stored in refrigerator?
nags
one day at room temperature. refrigerate if you want to keep longer
Rita Bose
Hi Nags! This molten chocolate lava cake looks delicious! Will try it out!
Anonymous
Oh ok so u use 100ml of butter izzit?
Nagalakshmi V
not sure how you will measure softened butter in ml but i guess that's a close enough estimate, yes.
Anonymous
Sorry,typo mistake. 1/2 cup butter - 113gm?coz i had seen in a site abt measurement whr it says 1 cup butter - 226gm whereas 1 cup flour - 130gm.is dis rite n r urs measurement also follow d same?plz advice.
Nagalakshmi V
hi, my cup measure is 200ml and i am not sure how much it is in grams. i always measure my ingredients in cups
Anonymous
Hi is ur 1/2cup butter is 133gm?
Anonymous
Hi may i knw how many grm is equal to 1 cup?i.e.flour.
PureVeg
Hi Nags.
This looks delicious. Is it possible to get a similar result without using eggs?
Nagalakshmi V
i don't think so but maybe using silken tofu may work
MAYURI
hey nags..
M big Chocolate lover and wants 2 try this..
Bt the problem is I don't have Oven Only BASIC MICROWAVE..
So plz tell me can it b prepared in the same??
I really wants to try this.....
Nagalakshmi V
you need an oven to bake these molten chocolate lava cakes
arpitha
Wow...am drooling looking at the yummy cake.. amazing job..love your blog 🙂