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 – 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.
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!
nonsense blog.
Oh my good god! Just the pictures have left me with a majorrrr sugar high 😀
On a side note, I love your style of writing…hilarious, to the point, awesome photos(doesn't count as writing style, no?)…nevertheless, keep up the good work 😀 Helps junkies like me!
Thank you so much krithika. molten chocolate lava cakes are surely a decadent dessert so i am not surprised you are on a sugar rush just by looking at the food pictures 😀 i am too!
Hi Nags,
This recipe was too good……..I jus loved it & it turned out to be just perfect but my entire cake turned out to be of same color, I mean i can see in your photos that you have got a lighter brown color outside & dark color inside, i kept it for 14 mins ….how do i get that light brown color?
only the crust turned a different colour for me, rest is all same. it may have to do with type of chocolate used.
you could leave it in the fridge but id recommend bringing the batter back to room temperature before baking. admittedly i haven't tried this before so not sure if it will affect the molten lava chocolate cakes in the end!
I was wondering if I could store the batter in the ramekins and put it in the fridge for a few hours before i bake them. do you think that would work? or should i just wrap them up and leave them on the counter? thank you.
so glad you liked them 🙂
I tried the recipe today, it came out well i tried it in 2 batches. One i took off in 13 minutes another left for around 20 minuetes. The first batch was perfect molten lava cake and the second batch resulted in gooey chocolate brownie kind of resemblence. Both of them tasted good though. Thanks for the receipe.
i honestly don't know how to make this an eggless chocolate lava cake. you could try egg substitutes that's readily available if you live in a place that sells it (aka the US). in this recipe, the egg is an important part. probably silken tofu may work as a substitue but try at your own risk 🙂