Chocolate Lava Cakes

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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2 Comments

  1. Brenddaooi December 3, 2022 at 10:04 am

    Nice and most. But maybe shorten baking time to 10mins then will lava…
    I always can’t get it right for whipping cream..
    Can I use it for chiffon cake or any other uses?

    Tqvm

    Reply
    1. admin December 3, 2022 at 11:31 am

      Yea, need to adjust the baking time according to your oven =)
      Try a few more time, you will sure make it. it can be used in many ways

      Reply

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