You will love this chocolate lava cake with its molten
chocolate center! Ready in just 30 minutes, this timeless dessert will impress
and is perfect for any special occasion. All you need to make it is a handful
of simple ingredients.
You won't believe how easy it is to make melted chocolate
lava cake. These are the best individual desserts that are cooked a little
less, which makes them gooey and melted chocolate center. When you cut it, the
melted chocolate comes out.
This is a great recipe for special occasions like
Valentine's Day or Mother's Day or a regular weekend. All you need are some
pantry staples, which are added as a dessert at the last minute of preparation.
HISTORY OF CHOCOLATE LAVA CAKE.
Molten chocolate lava cake is a small cake that is deliberately
baked a little less to keep it liquid from the center. It is usually cooked in
a ramekin or small dish. Many chefs claim to have invented this recipe. The
most famous chef, Jean-Georges Vongerichten, says he liked it when he quickly
took a chocolate cake out of the oven in 1987 and liked its liquid center.
Vongerichten made it popular in the United States and soon
around the world.
20-minutes chocolate lava cake.
Prep time: 12-minutes
Cook time: 8-minutes
Total time: 20-minutes
Servings: 6 cakes
Course: dessert
Cuisine: American
EQUIPMENT.
·
Ramekins
·
Baking Sheet
·
Double boiler
·
Electric or stand
mixer
·
Mixing Bowls
INGREDIENTS.
·
8 tablespoons (113g) unsalted butter, plus
more for greasing the ramekins
·
1 cup (6 ounces) semi-sweet chocolate
chips
·
1/4 cup (50g) sugar
·
2 large eggs, at room temperature
·
2 large egg yolks, at room temperature
·
1/2 teaspoon vanilla extract
·
1/4 teaspoon salt
·
3 tablespoons (29g) of all-purpose flour
METHOD.
Preheat the oven:
Preheat the oven to 450 ° F. Grease the remnants with 4-6
ounces of butter by hand.
Melt the chocolate and butter:
Pour about 2 inches of water into a medium pot. Bring water
to a boil over medium-high heat. Place a heat-resistant bowl on top of the pot.
Boiling water should not touch the bottom of the bowl. Add the chocolate chips
and butter to the bowl and mix with a rubber spatula until melted. Now set
aside to cool for 5 to 10 minutes.
Combine the wet ingredients:
In a separate bowl, whisk together the sugar, eggs, egg
yolks, vanilla, and salt. When the chocolate feels cool in the mixture, add it
to the egg mixture and stir to combine.
Add the flour:
Now add it to the flour and stir until well combined. The
batter will be thicker, you can use a rubber spatula as needed.
Bake:
Now divide the batter evenly into the prepared remixes and
place the remixes on a baking sheet. Bake for 10 to 12 minutes, until the edges
are firm and soft in the middle. Gently press the middle of the cake with your
finger, it should be light. If it is still liquid (you may have a wet batter on
your finger), bake for another 1 to 2 minutes.
Serve:
Allow cooling for 5 minutes before serving.
To turn upside down: Cover a ramekin with a plate and
carefully turn it upside down and let it stand for a few seconds. I recommend
that you eat it hot immediately after taking it out of the oven. The molten
liquid in the center will begin to harden as it cools. It can be served with
vanilla ice cream, powdered sugar, or cocoa powder, or with fresh berries,
chopped nuts, and other toppings.
No Ramekin? No Problem!
It is cooked in six ounces of ramekins. If you do not have
remixes, you can cook them in muffin tins. Muffins are smaller and thinner than
tin remixes and take less time to cook.
TOPPINGS FOR CHOCOLATE LAVA CAKE.
Lots of toppings are amazingly used with these chocolate
lava cakes. Here are some of our favorites that you can also use:
·
Ice cream
·
Melted peanut butter
·
Salted caramel
·
Whipped cream
·
Fresh berries
·
Cocoa powder
·
Chopped nuts
·
Caramel sauce
TIPS FOR MAKING THIS RECIPE.
·
Fluff the flour and then measure it with a spoon
or scale. Do not put too much flour in the batter as it will strengthen the
center.
·
The oven must be fully heated before the remixes
can be put inside. Due to the high temperature, the outside and the inside of
the cake are baked faster. This makes your outer part cook faster while the
inner part stays as it is!
·
Before using the eggs, bring them to room
temperature so that they blend well without mixing too much. To bring the eggs
to room temperature, place your eggs in warm water for a while.
·
When baking, keep an eye on the oven and do not
bake too much.
·
Use high-quality chocolates such as Baker's,
Ghirardelli, Nestle, or Lindt instead of chocolate chips. They're all usually
found in 4-ounce bars, so you'll only need 1 and 1/2 bars.
FREQUENTLY ASKED QUESTIONS
WHAT ARE SOME SERVING IDEAS FOR LAVA CAKE?
Serve hot with a drizzle of vanilla ice cream and hot fudge
sauce or with whipped cream. Fresh berries are also used as an excellent
garnish.
CAN I MAKE THIS AHEAD OF TIME?
Yes, you can prepare the batter ahead of time and cover it
tightly. As soon as the cake is set, the center begins to strengthen. Stuffed
remixes can be refrigerated for up to 2 days. Bring the remixes to room
temperature before baking.
CAN I FREEZE THESE LAVA CAKES?
Yes, you can! You can store it in an airtight container and
freeze it in the freezer for up to 3 months. To reheat, first, bring the cake
to room temperature.
WHAT IF I DON’T HAVE RAMEKINS?
If you do not have remixes, you can use a muffin pan instead
of remixes. The muffin pan will take less time to cook as the muffin pan is
thinner than the remnant.
NUTRITION INFORMATION.
Calories: 383kcal, Carbohydrates: 25g, Protein: 5g,
Fat: 29g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated
Fat: 9g, Cholesterol: 166mg,
Trans Fat: 1g, Sodium: 80mg,
Potassium: 197mg, Fiber: 2g,
Sugar: 19g, Vitamin A: 659IU, Calcium: 39mg, Iron: 2mg
This nutrition information
is provided based on an online nutrition calculator only. Please consult a
nutritionist or doctor for corrective information on dietary restrictions and
concerns.
Conclusion.
All you need to make a chocolate lava cake is a few simple
ingredients that will easily fit into your kitchen. It is a rich chocolate
dessert that is very popular for any occasion and is as simple as a normal
dessert.