Molten Chocolate Lava Cakes Recipe.

Molten Chocolate Lava Cakes Recipe

Molten Chocolate Lava Cakes Recipe.

Molten Chocolate Lava Cakes
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4.88 from 8 votes

Lava Cakes made of melted chocolate

The characteristic core of molten chocolate lava cake is melted chocolate. It's incredibly simple to make homemade lava cakes, and they taste even better! served with berries, vanilla ice cream, and powdered sugar.
Course Dessert
Cuisine American
Keyword chocolate lava cake
Prep Time 18 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings 4 people
Calories 579kcal
Author Claudia Martinez
Cost $6-$8

Ingredients

  • three tablespoons of all-purpose flour + more for the ramekins
  • a single vanilla bean
  • 14 teaspoon of salt
  • Sugar, 1/4 cup
  • two sizable egg yolks
  • two huge eggs (whole eggs)
  • Semisweet chocolate chips, 6 ounces
  • 8 tablespoons of sliced, unsalted butter plus more butter

Instructions

  • As you would a cake pan, grease four 8-ounce ramekins* and then sprinkle them with flour, brushing off any excess.
  • Over a medium saucepan filled with approximately a cup of water, place a mixing bowl (the bowl should not be touching the water). Sliced butter and 6 ounces of semisweet chocolate should be combined in a bowl. Once the chocolate and butter are melted and thoroughly combined, bring the water to a boil and whisk it with a spoon until they are. Carefully remove from the heat and leave aside while you prepare the egg combination.
  • Using an electric mixer on high speed for 5 minutes (with the egg beater or whisk attachment), combine 2 eggs, 2 yolks, 1/4 cup sugar, and 1/4 teaspoon salt. Whisk until the mixture is thick and light yellow.
  • Add the heated chocolate mixture and a teaspoon of vanilla essence to the egg mixture. Once it's largely blended, fold it in. 3 tablespoons all-purpose flour should be added and thoroughly mixed in.
  • As soon as the cores are sensitive with the tiniest jolt in the centre and the exteriors are solid and dry, divide the batter among 4 molds and bake for 10–12 minutes at 450°C (in a very hot oven).
  • After one minute of cooling, carefully loosen cakes with a little knife (if necessary). Turn plates over right away to avoid labeling. Add some powdered sugar and serve right away.

Notes

6 smaller cakes may be made using a non-stick muffin pan or 4 ounces for tiny pans (bake 6-8 minutes). 4 cakes (bakes 12 minutes) or 5 cakes may be made from 6 ounces of ramekins (bakes 8-10 minutes)

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Claudia Martinez

Written by Claudia Martinez

I am Claudia Martinez, the creator behind the food blog FoodFourYou.com where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and my children. We invite you to join us on our blogging journey!

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9 Comments

  1. 5 stars
    Has anyone tried this recipe at high altitude? Or does anyone know how to adjust the recipe for successful high altitude baking? I SO want to make these and I live at 6000 ft above sea level. Any help will be greatly appreciated! Thank you.

  2. 5 stars
    I made these cakes today. They tasted delicious with a scoop of vanilla ice cream but I was hoping for more lava. I think I overbaked by a few minutes. Next time I will pay more attention to the notes at the end of recipe!

  3. 4 stars
    Bought the good chocolate. Recipe is simple and quick. Will watch my baking time next time as there was not much lava after 12 minutes. My mistake was also putting the ramekins on a pan that was already in the oven causing them to bake very quickly from the bottom. Next time Ill no better…. but good recipe and easy to make. Just needs some small details corrected on my part.

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