Chocolate Lava Cake perfect for a valentine dinner date or a simple Christmas celebration. This recipe with its rich molten chocolate in the center! The best thing is, it gets ready in less than 30 minutes, this decadent dessert is sure to impress your loved one and also perfect for any occasion. All you need are a handful of simple ingredients, and you’ll have this rich and fudgy chocolate treat in no time.

INGREDIENTS AND SUBSTITUTES

ingredient quantities please refer to the recipes card (Click here!)!

  • Dark Chocolate – you could substitute semisweet chocolate if you prefer. For this recipes I am using dark chocolate.
  • Vanilla Paste – you could skip this or substitute with an equal amount of vanilla extract.
  • Unsalted Butter – I always purchase unsalted butter so that I can control the amount of salt for my baby and any other recipes. But if you only have salted butter, then you can omit the salt in this recipe.
  • Sugar – Any sugar can be used in this recipes.

RECIPES TIPS

  • Use higher fat content of whipping cream. The higher the fat content the better it will whip up. Heavy whipping cream usually has a fat percentage of 35% which works best.
  • Use cold cream. Make sure you use the cold cream, do not leave the cream outside the fridge too long. Keep the cream in the fridge until needed. If you have difficulties getting the cream to stiffen up I recommend putting the Thermomix® mixing bowl in the freezer for about 15 minutes and AGAIN making sure that the cream is cold (2 – 3ºC). 
  • Temper chocolate. Temper chocolate could be a little bit tricky, but by using Thermomix® you can do it perfectly even it is your first time.
  • Preheat oven. Make sure the oven is fully heated before adding the ramekins inside. The high temperature helps the exterior of the cake bake faster than the inside. This leaves you with the exterior perfectly cooked while the chocolate lava filling stays gooey!
  • Use room temperature eggs. so they mix into the batter without over-mixing. Place your eggs in a bowl of warm tap water if they are cold.
  • Don’t over bake. The last thing you can is the fully cooked cake without the lave. so keep a very close eye on the chocolate lava cakes in the oven as you do not want them to overbake. The side should be firm and the center should still be jiggy.

MADE AHEAD INSTRUCTIONS

You can prepare the batter ahead of time, cover tightly, and refrigerate the filled ramekins and refrigerate for up to 2 days or freeze up to 1 month.

If you bake the cake ahead, the center will start firming up as the cakes set, so they may not have the iconic lava centers if baked too far in advance. So it is recommend to bake right before consuming.

STORAGE

You can! Freeze batter in the ramekin inside the freezer, and bake it straight from frozen for 14 mins 220ºC. Or you can freeze the baked and completely cooled lava cakes in an airtight freezer-safe container for up to 3 months. To reheat, bake it from frozen until warmed about 4 mins 190ºC.

WHAT IF I DON’T HAVE RAMEKINS?

If you don’t have ramekins, you can use a muffin pan for baking the cakes. They will take less time as the muffin pan is thinner than a ramekin, its about 5 – 8 minutes.

RECIPES VIDEO

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RECIPES CARD

Chocolate Lava Cakes

Category, , DifficultyIntermediate

Yields6 Servings

Chocolate Lava Cake perfect for a valentine dinner date or a simple Christmas celebration. This recipe with its rich molten chocolate in the center! The best thing is, it gets ready in less than 30 minutes, this decadent dessert is sure to impress your loved one and also perfect for any occasion. All you need are a handful of simple ingredients, and you’ll have this rich and fudgy chocolate treat in no time.

Prep Time25 minsCook Time10 minsTotal Time35 mins

 300 g whipping cream (35% fat)
 1 tbsp cocoa powder
 150 g dark chocolate coins, couverture
 120 g unsalted butter, cut in cubes (2 cm), plus extra for greasing
 55 g soft brown sugar
 1 pinch salt
 3 eggs
 3 egg yolks
 1 tsp vanilla paste
 10 g milk
 40 g plain flour
 10 g icing sugar
 100 g choice of berries

1

Grease 6 ramekins (6 cm) with a little melted butter. Divide cocoa powder between each ramekin (½ tsp each) and rotate to coat bottom and sides evenly. Set ramekins aside.

2

Insert butterfly whisk. Place whipping cream in mixing bowl, whisk 1 min 30 sec | speed 3.5, or until soft peaks form, watching carefully through hole in mixing bowl lid to avoid overwhipping.Remove butterfly whisk. Transfer the whipped cream into a piping bag and keep in the refrigerator.

3

Place dark chocolate in mixing bowl, grate 5 sec | speed 8. Scrape down sides of mixing bowl with spatula.

4

Add butter, sugar and salt, melt 4 min | 60°C | speed 2.

5

Insert butterfly whisk. Mix 2 min 30 sec | speed 4(turn the speed up gradually to avoid chocolate splashing up), slowly adding eggs and egg yolks through hole of mixing bowl lid one at a time until combined.

6

Add vanilla bean paste, milk and plain flour, mix 20 sec | speed 3.5. Scrape down sides of mixing bowl with spatula.

7

Mix another 5 sec | speed 4. Divide mixture between prepared ramekins, leaving a 3 - 5 mm space at the top. Place into freezer to chill for 15 minutes. Meanwhile, preheat oven to 200°C .

8

Place ramekins onto a baking tray and bake for 8 - 10 minutes (200°C), or until top is smooth and crusty and springs back when pressed gently and the edge of the cake should be slightly firm compared to the centre. Allow lava cakes to cool for a few minutes. Run a knife over the edge of the cake. Turn out lava cakes onto serving plates, tap the bottom of the ramekins with a spoon then gently remove the ramekin from the cake. Lastly, dust with icing sugar and serve with whipped cream and choice of berries.

Ingredients

 300 g whipping cream (35% fat)
 1 tbsp cocoa powder
 150 g dark chocolate coins, couverture
 120 g unsalted butter, cut in cubes (2 cm), plus extra for greasing
 55 g soft brown sugar
 1 pinch salt
 3 eggs
 3 egg yolks
 1 tsp vanilla paste
 10 g milk
 40 g plain flour
 10 g icing sugar
 100 g choice of berries

Directions

1

Grease 6 ramekins (6 cm) with a little melted butter. Divide cocoa powder between each ramekin (½ tsp each) and rotate to coat bottom and sides evenly. Set ramekins aside.

2

Insert butterfly whisk. Place whipping cream in mixing bowl, whisk 1 min 30 sec | speed 3.5, or until soft peaks form, watching carefully through hole in mixing bowl lid to avoid overwhipping.Remove butterfly whisk. Transfer the whipped cream into a piping bag and keep in the refrigerator.

3

Place dark chocolate in mixing bowl, grate 5 sec | speed 8. Scrape down sides of mixing bowl with spatula.

4

Add butter, sugar and salt, melt 4 min | 60°C | speed 2.

5

Insert butterfly whisk. Mix 2 min 30 sec | speed 4(turn the speed up gradually to avoid chocolate splashing up), slowly adding eggs and egg yolks through hole of mixing bowl lid one at a time until combined.

6

Add vanilla bean paste, milk and plain flour, mix 20 sec | speed 3.5. Scrape down sides of mixing bowl with spatula.

7

Mix another 5 sec | speed 4. Divide mixture between prepared ramekins, leaving a 3 - 5 mm space at the top. Place into freezer to chill for 15 minutes. Meanwhile, preheat oven to 200°C .

8

Place ramekins onto a baking tray and bake for 8 - 10 minutes (200°C), or until top is smooth and crusty and springs back when pressed gently and the edge of the cake should be slightly firm compared to the centre. Allow lava cakes to cool for a few minutes. Run a knife over the edge of the cake. Turn out lava cakes onto serving plates, tap the bottom of the ramekins with a spoon then gently remove the ramekin from the cake. Lastly, dust with icing sugar and serve with whipped cream and choice of berries.

Chocolate Lava Cakes
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