Lava cake (Molten Chocolate)
Intense molten chocolate is a dessert made in individual portions. It is easier to prepare this dessert at home than you might think. While the first attempt does not always turn out to be a success, because you have to test the baking time of your oven, each subsequent attempt is more successful. This dessert is characterized by a gooey, thick and liquid center after baking, as well as a baked bottom and sides. This molten chocolate is perfect for Valentine’s Day, special occasions or as a weekend dessert. The ingredients from which lava cake is made can probably be found in most home pantries, because the batter for this dessert is made with eggs, chocolate, flour, sugar and butter. You also add a bit of vanilla, a pinch of salt, grease the molds with butter and sprinkle with cocoa. I encourage you to check out the recipe for lava cake (molten chocolate) below. Enjoy!
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Ingredients for lava cake (molten chocolate).
- 30 g all-purpose flour
- 100 g butter
- 60 g powdered sugar
- 2 large eggs
- 2 large egg yolks
- a pinch of salt
- 140 g dark chocolate
- a few drops of vanilla extract
Additionally:
- soft butter for greasing the tins
- cocoa for dusting the tins
- powdered sugar for sprinkling the fondant
How to make lava cake (molten chocolate).
Each tin in which fondant is baked should be greased with soft butter and sprinkled with cocoa.
Put the chocolate broken into pieces into a small bowl, add soft butter and put the whole thing in the microwave for a minute. Next, remove it and mix for a while until the ingredients combine to form something like a thick chocolate icing. Cool it down.
Place the eggs and yolks in a larger bowl, add salt, vanilla and powdered sugar sifted through a sieve. Whisk for about 5 minutes, preferably using a mixer. Then pour in the liquid but cool butter and chocolate, mix for a moment with a spoon, then add the flour sifted through a sieve. Continue mixing gently, trying to incorporate as much air into the dough as possible.
Place the tins greased with butter and sprinkled with cocoa on a baking tray, fill each with liquid batter, and place it in the oven preheated to 200 degrees Celsius. Bake for 9-11 minutes or until the cake is liquid inside. Remove the baked individual desserts from the oven, set aside for 2-3 minutes and when they have cooled slightly, run a knife around the tin. Place the lava cake on a plate, sprinkle with powdered sugar and serve hot or warm.
Good to know when making lava cake (molten chocolate).
I bake the molten chocolate in metal tins with the following dimensions: height 5.5 centimetres, width 8.5 centimetres at the top (the molds expand slightly towards the top). The given amounts of ingredients make 4 pieces of dessert. The baking time depends on the tins you use (size and type) and your oven. I baked this dessert in these specific molds for 9 minutes.
Instead of using a microwave, you can melt the chocolate and butter in a water bath. In such a case, put the chocolate and butter broken into pieces in a glass bowl, place the bowl over a pot of boiling water and stir constantly until the ingredients become liquid. The water in the pot should be boiling over a low heat and the bowl should not touch the water.
Eggs and yolks used to prepare lava cake should be at room temperature.
The lava cake can be served decorated with fresh fruit such as raspberries, blueberries or strawberries. Another tasty addition that is often served with this dessert is a scoop of ice cream, e.g. vanilla or cream.
Do you like cakes with chocolate? If so, try our recipe for Chocolate cake with truffle cream and orange.
