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Chocolate lava cakes are a gorgeous creation. Cakes with a spongy outer layer and an oozing chocolate-y inner side – what’s not to love. These lava cakes tend to be quite intense so breaking the chocolate with fruit or ice cream is a great idea. I know, that’s a lot of chocolate discussion on this site over this week but when it comes to chocolate, there’s never too much of it. Agreed? There you go!
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 🙂
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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.
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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.
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Molten Chocolate Lava Cake
Fills 4 medium-sized ramekins
Recipe source – showmethecurry.com
Ingredients:
Semi-Sweet Baking Chocolate – 4 oz (113g)
Butter – 1/2 cup + to grease ramekins
Eggs – 2
Sugar – 1/3 cup (75 g)
All-purpose Flour – 1/4 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 3/4 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.
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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!
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Reader Interactions
Comments
Rekha
I tried this recipe …it came out quite well….but how long can I keep it? Should it be stored in refrigerator?
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nags
one day at room temperature. refrigerate if you want to keep longer
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Hi Nags! This molten chocolate lava cake looks delicious! Will try it out!
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Anonymous
Oh ok so u use 100ml of butter izzit?
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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.
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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
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Anonymous
Hi is ur 1/2cup butter is 133gm?
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Anonymous
Hi may i knw how many grm is equal to 1 cup?i.e.flour.
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PureVeg
Hi Nags.
This looks delicious. Is it possible to get a similar result without using eggs?
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Nagalakshmi V
i don't think so but maybe using silken tofu may work
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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…..Reply
Nagalakshmi V
you need an oven to bake these molten chocolate lava cakes
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Wow…am drooling looking at the yummy cake.. amazing job..love your blog 🙂
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