Making homemade chocolate cakes is such a regular occurrence in my household that they just won’t cut it for a special occasion. That’s when I bring out my signature dish- chocolate lava cake!
Although lava cakes are dressed like regular cakes, they hide a delicious surprise inside—a warm, gooey, chocolatey center that spills out with every bite! While traditional cakes have a soft and spongy base, lava cakes are made purely of pure chocolate in the center. With a crisp outer layer and an inside flowing with rich, chocolaty goodness, these lava cakes are the ultimate treat for dessert lovers.
And you know what else makes the chocolate lava cake recipe extra special?
Instead of a big, whopping cake cut into slices, lava cakes are baked in individual ramekins. This gives you a personal-sized treat and ensures a molten center every time. I don’t know about you, but I love the idea of fixed servings—it stops me from overindulging and binge-eating half the cake in one sitting!
Troubleshooting Common Issues
Even the easiest recipes may have some hiccups along the way! Here’s how to solve some of the common challenges you may face while baking chocolate lava cakes:
Center Not Gooey Enough!
Chocolate Lava Cake
Cause:
Gooey and Soft Center is the signature style of lava cakes that must be perfected for the ultimate chocolate experience. However, you run the risk of having a firm center if the baking time is too long or there’s less batter in the ramekins for it to rise.
Fix:
Make sure to keep an eye on the baking time and fill the ramekins at least ¾ to ensure a molten center.
Overcooked Edges
Cause:
When the lava cake is baked at a higher temperature, the edges may set very quickly while the center remains still undercooked.
Fix:
To bake the cakes evenly, make sure to bake at 450 degrees Fahrenheit and position the ramekins in the center of the oven. You may also use an oven thermometer to ensure your oven’s temperature accuracy.
Collapsed Cakes
Cause:
This is something I dread so much, as it happens to me so often. Once I remove the cake from the mold, it all falls apart at the last moment! The reason for this happening is that the cake may not have been set properly when I tried to remove it from the ramekins.
Fix:
Allow the cake to cool for a minute before carefully flipping it out of the ramekins. Also, make sure the batter you have prepared has the right consistency- not too thick or too runny for a soft center and firm outer layer.
Serving Ideas For Chocolate Lava Cakes
Ice Cream
I love pairing ice cream with lava cakes to complement its gooeyness! Vanilla, salted caramel, chocolate, hazelnut, and strawberry-flavored ice creams go well with this dessert recipe.
Whipped Cream
If you are looking for a soft and fluffy addition to your chocolate dessert, whipped cream is the way to go! It helps cut through the richness of the chocolate and elevate the overall experience.
Nuts
For a crunchy addition, consider sprinkling crushed pecans, hazelnuts, almonds, and walnuts on top of the lava cakes.
Mint Leaves
Want a refreshing element in your chocolate treat? Grab a few mint leaves and garnish the cake with a cool and minty contrast! You can also add mint extract to the cake batter for a unique taste.
Caramel Drizzle
There’s nothing better than a warm caramel sauce drizzled on top of your chocolate lava cake when it’s piping hot from the oven! The rich, buttery flavor of the caramel sauce gives a sweet touch to the molten chocolate center and makes it taste even more delicious!
Chocolate Lava Cake Recipe
Ingredients
- 1 cup / 175 g semi-sweet Chocolate (Chopped)
- ½ cup / 115 g Butter (Unsalted)
- 2 large Eggs
- 2 large Egg Yolks
- ⅓ cup / 65 g Granulated Sugar
- ¼ tsp / 2 g Salt
- 2 tbsp / 15 g All-Purpose Flour
- 1 tsp / 5 ml Vanilla Essence
For Greasing and Garnishing
- Butter (For Greasing)
- 1 tbsp / 1 tbsp Flour (For Coating)
- Powdered Sugar (For Garnishing)
- Fresh Strawberries (Optional)
Instructions
Prepare The Ramekins
- Preheat your oven to 450 degrees Fahrenheit to 230 degrees Celcius.
- Grab 6 ramekins that are 4-5 ounces each and butter them lightly. Make sure you butter every corner for a smooth release.
- Add 2 tsp of flour to each ramekin. Give the ramekins a good shake to cover all the edges. Use a spoon to tap on the back of the ramekins to shake off any excess flour.
- Then, set aside the ramekins for later use.
Melt Chocolate and Butter
- Take a cooking pot, fill it up with about 1½ inches of water, and put it on the stove over medium heat.
- Grab 6 oz of bittersweet chocolate and chop them into small, uniform pieces.
- Transfer the chopped chocolate pieces into a glass bowl.
- Add ½ cup of unsalted butter to the chocolate.
- Reduce the pot’s heat to keep the water simmering, not boiling.
- Place the glass bowl over the pot, ensuring it doesn’t touch the water(it’s called double boiler method). Stir occasionally until the mixture is fully melted.
- Once the chocolate and butter have melted, remove the bowl from the heat and set it aside to cool.
Prepare The Cake Batter
- Take a large mixing bowl and crack 2 large room-temperature eggs into it.
- Add 2 large egg yolks for added richness.
- Pour 1/3 cup of granulated sugar and 1/4 tsp of salt over the eggs.
- Use a hand mixer to beat the mixture on medium speed until it becomes thicker and pale yellow in color.
- Pour the chocolate butter mixture you prepared earlier into the mixing bowl.
- Place a small sieve over the mixing bowl and sift 2 tbsp of all-purpose flour into the cake batter. Stir continuously as you sift the flour to make sure there’s no lump.
Bake The Lava Cakes
- Grab the ramekins you prepared earlier and distribute the cake batter evenly among them. Be careful not to spill the batter while distributing.
- Bake the lava cakes in the oven at 230 degrees Celcius (450 degrees Fahrenheit) for 6-8 minutes.
Garnish, Serve and Enjoy!
- Once baked, let the ramekins cool for 1 minute.
- Take a dessert plate, place it over the top of a ramekin, and invert it to release the lava cake.
- Sprinkle powdered sugar on top of the cakes and serve warm with a side of fresh strawberries.
- Enjoy delicious chocolate lava cakes with your favorite toppings!
Ready to indulge in this yummy chocolate treat that’s warm, gooey and just waiting for you to take the first bite?
Well, you gotta make it first to enjoy it! The best part is chocolate lava cake is incredibly easy to make, as there are no complicated steps or fancy techniques involved. I like to call this recipe my ‘Choco Fix In A Rush’ as it fixes my chocolate cravings even when I am in a rush with its warm, gooey molten center and quick prep time. More than just a cake, lava cakes are an experience of enjoying the delicious combination of texture and flavor exploding in your mouth in every spoonful!
Recipe FAQs
How Does The Center Of The Lava Cake Stay Molten?
Lava cakes are usually baked for a shorter time than regular cakes- around 8 minutes for today’s recipe. This helps keep the center soft and runny while the edges are crispy.
Can I Prepare The Lava Cake Batter Ahead Of Time?
Yes, that’s a good idea! You can prepare the batter up to 24 hours prior to baking. Store the batter in the refrigerator and allow it to come to room temperature before you are ready to bake.
What Can I Use Instead Of Ramekins?
You can bake the lava cakes in muffin pans, coffee mugs, or small oven-safe bowls. Just make sure to grease and flour the containers to prevent the lava cakes from sticking.
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