Indulge in the ultimate dessert experience with our chocolate lava cake. It’s rich, gooey, and perfectly melts in your mouth. If you’re a chocolate lover, this recipe is a must-try! Once you slice into its soft, delicately baked exterior, a luxurious flow of chocolate awaits.
Ingredients
- 200g dark chocolate
- 100g unsalted butter
- 150g sugar
- 2 eggs
- 2 egg yolks
- 50g all-purpose flour
- 1 tsp vanilla extract
- Pinch of salt
Equipments
- Oven
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Muffin tin or ramekins
How to Make Decadent Chocolate Lava Cake – Step By Step
Step 1: Preheat your oven to 200°C (390°F). Grease the insides of your ramekins or muffin tin with a bit of butter to ensure easy removal of the cakes later.
Step 2: Melt together the chocolate and butter. Do this over a double boiler or gently in a microwave in 20-second intervals, stirring in between until smooth.
Step 3: In another mixing bowl, whisk together sugar, eggs, and egg yolks until the mixture becomes pale and thick. This takes about 3-5 minutes of vigorous whisking.
Step 4: Gradually fold the melted chocolate mixture into the egg mixture, keeping the integration gentle to maintain airiness.
Step 5: Sift flour into the batter, adding a pinch of salt and vanilla extract. Blend these ingredients carefully until just incorporated to avoid deflating the mixture.
Step 6: Divide the batter evenly among the prepared ramekins, filling them about three-quarters full. Place them on a baking tray.
Step 7: Bake them in the preheated oven for 10-12 minutes. The cakes should have firm edges but the centers should be soft.
Step 8: Allow the cakes to cool for a few minutes before gently running a knife around the edges and tipping them onto plates to serve.
How to Serve Decadent Chocolate Lava Cake
A chocolate lava cake is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream. You can also dust them with powdered sugar or cocoa powder for an elegant finish.
Recipe Success Tips & Suggestions
To attain the perfect oozy center, be cautious not to overbake. It’s all about the balance between a firm outer shell and a molten center. Use high-quality chocolate for the richest flavor. Feel free to infuse the batter with a touch of espresso or a splash of liqueur for an intriguing twist.
High-Protein Chocolate Lava Sensation
Looking to pump up the protein in this dessert? Swap some or all of the flour with almond flour or protein powder. Incorporating a protein-rich ingredient like Greek yogurt in place of butter not only enhances the nutritional value but adds moisture to the cake for that extra gooey touch.
With these modifications, your chocolate lava cake remains a delightful indulgence—perfect for those conscious of macronutrients but unwilling to sacrifice flavor.
Low Carb Chocolate Lava Cake For Keto Fans
Switch out traditional sugar for a low-carb sweetener such as erythritol or stevia, and use almond or coconut flour for a keto-friendly version. Add a touch of unsweetened cocoa powder for a more intense chocolate experience without the carbs.
Light, satisfying, and low-carb, this version ensures that chocolate enthusiasts on a keto diet won’t miss out on the indulgence of a classic lava cake.
Storage Instructions
If you have any leftovers, which is rare with this decadent dessert, store them in an airtight container in the refrigerator for up to three days. To reheat, place them in the oven or microwave until just warm—they should regain their molten center.
FAQs
- Can I make the batter in advance? Yes, prepare the batter and store it in the fridge for up to a day. Let it sit at room temperature before baking.
- What if my lava cake is too runny? It likely needed a bit more bake time. Remember, oven times can vary, so monitor them closely.
- Can I substitute the dark chocolate? Absolutely, you can use milk chocolate, but it will result in a sweeter cake.
- How can I tell when the cakes are done? The edges should be set, and the center will jiggle slightly. The tops will look soft.
- Can I freeze the chocolate lava cakes? Yes, you can freeze the baked cakes and reheat them from frozen, but they’re best enjoyed fresh for the ooey-gooey center.
Delight in Every Bite: Share Your Chocolate Lava Cake Experience!
We hope you enjoy this ultimate chocolate indulgence! Whether you’re serving it for special occasions or a simple weeknight treat, the chocolate lava cake is a sure way to please any crowd. Try the variations, share your experience, and let us know how it turned out. Your feedback helps others and lets us know what you think, so do comment below and share the love. Bon appétit!
Decadent Chocolate Lava Cake
Ingredients
Main Ingredients
- dark chocolate
- unsalted butter
- sugar
- eggs
- egg yolks
- all-purpose flour
- vanilla extract
- salt
Instructions
Steps
- Preheat your oven to 200°C (390°F). Grease the insides of your ramekins or muffin tin with a bit of butter to ensure easy removal of the cakes later.
- Melt together the chocolate and butter. Do this over a double boiler or gently in a microwave in 20-second intervals, stirring in between until smooth.
- In another mixing bowl, whisk together sugar, eggs, and egg yolks until the mixture becomes pale and thick. This takes about 3-5 minutes of vigorous whisking.
- Gradually fold the melted chocolate mixture into the egg mixture, keeping the integration gentle to maintain airiness.
- Sift flour into the batter, adding a pinch of salt and vanilla extract. Blend these ingredients carefully until just incorporated to avoid deflating the mixture.
- Divide the batter evenly among the prepared ramekins, filling them about three-quarters full. Place them on a baking tray.
- Bake them in the preheated oven for 10-12 minutes. The cakes should have firm edges but the centers should be soft.
- Allow the cakes to cool for a few minutes before gently running a knife around the edges and tipping them onto plates to serve.