Chocolate Lava Cakes never failed to please anybody! They are so decadent, chocolatey, delicious and elegant. I cannot pass the opportunity of having this as part of my blog, and so I am sharing with you this fabulous recipe that I found and tweaked.
Do not get intimidated, I have to admit I was intimidated before until I tried it. It is not difficult at all, it’s just like making a brownie batter, but very less flour, more chocolate and less baking time. The most crucial part that you have to watch out is the baking time.
I am a self-confessed chocoholic, and this Chocolate Lava Cake is truly a treat to me. The lava like flowing center is always the center of attention, let’s say the main attraction of this desert. You have to serve it will still warm so that you can actually see the center flowing like a lava. afterall, what is a Chocolate Lava Cake without a lava like center flowing?
It taste so dangerously delicious. I made this twice today because I was trying to tweak it and adjust it to my preference. The second time I made it, I told myself I will just take a photograph and will save it for tomorrow. I guess you know what happened, I cannot resist it. I ended up eating it, all of it. The smell made it difficult for me to resist it. It smelled so chocolately and the lava center is so inviting. So, I gave in, but no regrets at all. Good thing I have another unbaked one in the fridge, so I got myself covered for tomorrow. Let me show you how easy to make it so that you can enjoy it too. Let’s get started!
- 1 cup (240 ml) Semi-Sweet Chocolate Chips OR Dark Chocolate (50% only. There is no sugar in this recipe, using more than 50% will make the cake taste bitter already)
- 5 tbsp (75g) butter
- 1 tsp (5 ml) vanilla
- 2 full eggs (room temperature)
- 2 egg yolks (room temperature)
- ¼(1.25 ml) tsp salt
- ¼ cup (30 g) of flour
- 1 1/2 tsp milk or brewed coffee
- Cooking Spray (preferably the baking spray variety)
- 2 tbsp (13 g) Confectioner’s sugar
- Vanilla Ice Cream – optional
- Fresh Fruits – optional
Note: For a smaller batch of 2, just divide the recipe into half. I had done it and it works fine.
The ramekins I used have a top diameter of 4-inch, bottom diameter 2.5-inch and width of 2-inch.
- Baking time is crucial to this recipe, start checking the cake 2 minutes before the recommended minimum time. Oven can vary from one another.
- The size of ramekins or bowl you used will affect the baking time. The bigger and more batter you put, the longer time you need to bake. The smaller the ramekins and less batter, less baking time. Adjust as needed. The sign that you are in the right track is if the sides are puffed up and baked, while the center is still soft and hollow.
- Preheat oven to 450F/232C
- Spay 4 6-0z ramekins with cooking spray and set aside. If you don’t have this size, use something close and adjust the baking time as needed.
- Melt chocolate chips and butter in a microwave in 30 sec increments until melted and smooth. If you are using block chocolates, chop it into small pieces. The chocolate will be smooth after 1-2 minutes (that means 4 intervals of 30 seconds).
- Add coffee, vanilla and salt.
- Add in eggs and egg yolks.
- Stir in flour. Fill each ramekins 2/3 of the way full.
- NOTE: At this point you can cover each ramekins with foil and refrigerate until ready to bake and serve, 2-3 days only since this contain eggs.
- Place ramekins on a cookie sheet and bake for 10 – 11 minutes. Centers will still be concave and soft. This is a sign that you will get the center flowing like a lava when you cut it.
- Allow to cool just until cool enough to handle. Place plate on top and flip ramekins over. Dust with powdered sugar and top with a fresh fruits or serve with a scoop of vanilla ice cream or just have it plain.
Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking.♥