Chocolate Lava Cake
Chocolate Lava Cake … warm chocolate oozing out decadence
My buddy Anemone showed me this yummy looking Chocolate Lava Cake recipe and we made a date to come over my place to make it. It was really fun for friends to cook together! I don’t normally have a sweet tooth, and I wasn’t really acquainted with this French dessert (see cooking note 1), but my friend convinced me that I will like it. She was right – it was really good! Not too sweet like most desserts are, and just the right amount of chocolatey-ness. Not just any chocolate, but warm & oozing runny chocolate goodness (hence the names chocolate lava cake/molten chocolate cake/chocolate fondant pudding).
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Usually served with ice cream on the side, and some berries.
Both my friend and I agreed that it is a very simple recipe and we succeeded in making it to the right consistency on the first attempt (chocolate oozing out when cut in the middle). I think this is an excellent dessert to serve when entertaining guests – simply prepare everything in advance (see cooking note 2 below), and after your guests have finished their main course, just pop the ramekins into the oven for 10 minutes. Your guests will really be impressed with how effortless you whip up a warm and delicious dessert with no sweat and in no time at all – never mind the messy behind-the-scenes, you would have washed up before they arrived
Ingredients
(makes three 6-oz ramekin cakes)
- 100g dark chocolate (example, Cadbury Old Gold 70% cocoa), cut to small cubes
- 100g unsalted butter, cut to small cubes
- 2 eggs
- 50g caster sugar
- 20g self-raising flourTo decorate (optional)
- icing sugar and small sieve
- berries
- vanilla ice creamAdditional tools needed
- spatula
- electric whisk (hand-held)
- oven safe ramekins (6-8 oz)Directions
1. Melt dark chocolate and butter using either the microwave (see cooking note 3), a hot water bath or a double boiler (note: do not use direct stove heat or the ingredients will burn).
2. In a large bowl, use an electric whisk (you can whisk by hand too but it’s more tedious) to beat the eggs and sugar till the mixture turns pale and frothy. This will take a few minutes.
3. Pour melted chocolate/butter you prepared in step 1, into the egg mixture prepared in step 2. Stir in the flour. Use a spatula to mix everything evenly.
4. Grease your ramekins with some melted butter (so that the cake will come off cleanly when it is baked). Fill the ramekin almost 3/4 full with the chocolate mixture and bake in a preheated oven of 180C (356F) for about 10 minutes. Mine took exactly 11 minutes. The cake is deliberately slightly undercooked so as to achieve its ideal consistency which is runny in the middle (hence the name fondant/molten/chocolate lava) but if you over-bake it, you will get a super moist chocolate cake which is yummy too.
5. When it is baked, remove ramekin from oven and let cool for 1-2 minutes. Use a spoon to gently loosen the edges. Carefully invert the cake onto serving plate.
6. Serving suggestion: Use a sieve to dust icing sugar over the cake. Serve a scoop of vanilla ice cream and some berries at the side.
Cooking Notes
1. The origins of this dessert is French though a US chef claimed to have discovered it in his New York kitchen when he under-baked the dessert (source: wiki).
2. If you are preparing the batter in advance, do not keep it in the fridge as the mixture will hardened and the time for baking it will be quite different. Prepare just a few hours in advance and keep at room temperature.
3. Check out my detailed step-by-step tutorials for melting chocolate and butter using a microwave oven:
- How to Melt Chocolate Using a Microwave Oven
- How to Melt Butter Using a Microwave Oven
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{ 174 comments… read them below or add one }
OMG! This chocolate lava cake with ice cream is perfect!! Absolutely ‘die die must have’ and I love the blue pastel theme for these pictures :up:
OH YUMMMMM one of my favorite chocolate desserts! :D
AHHHH! I’m throwing a fit here! I just *HAD* to see this at 10:30 pm, right before bed. :XO: :XO: Sounds delectable, and I also love the pastel color palette you used!
haha sorry ;) no viewing my blog after 10pm for you hehe
I keep waiting for this post the moment I saw the photos. Definitely have to try this one day! But I don’t have ramekins at home. You think I can substitute with muffin pans. :)
Yes u can! Like the original blogger suggested, if you use muffin tray reduce baking time to 8 mins or less. Hope you like it :)
Oh don’t tempt me with such delicious sweets when I’m on a diet, that’s another 30 minutes jog :)
Btw your blog was mentioned by a Malaysian blogger in his interview by Sin Chew Jit Poh :)
Isn’t it difficult to keep a food blog and diet all at the same time? ;)
Thanks for telling me about the article, was thrilled to read it :halo:
OMG! This is insanely rich chocolate dessert! Great clicks!
Help me! I’m dying …..need lava cakes pronto! Save me! Save me!
Wow…that sure looks very delicious, especially with the ice cream.
I don’t have a sweet tooth too but I’ll say yes to chocolate lava cake definitely, anytime. Whenever I order it from cafes here, I have to pre-order it in advance (giving them at least 20-30minutes) so that the dessert can be ready after the meal. I hate to have a waiting gap between main course and dessert. :O
haha I’m opposite. I like to eat slowly so I don’t mind the wait. It seems like chocolate lava cake is a dessert which those with no sweet tooth can accept :)
Oh lordy, that is sooooo sexy!!!
perfect perfect perfect!!
this has definitely gotta be one of my fav desserts, apart frm tiramisu, matcha anything and souffles! :) beautiful.
that’s a lot of favourites you have hehe
Hi, your choc lava cake looks awesome. There is an award for you to grab from my blog, hop over to get it, will you? ;)
Thank you very much for the award :)
Oh yeah.
NC, Molten Lava Cake is always the dessert that comes to mind whenever a chocolate craving hits, which is practically every day.
The warm chocolate ‘ooze’ always gets me.
This dessert is actually very easy to make, the timing is the most impt part I find. i like using valhrona choco. I haven’t blogged this as I find it very difficult to have a good picture.
Hope you get a good photo soon. I would love to see your version. Valhrona choc sounds nice & exotic!
LOVE it…..stunning presentation too!
Choc lava cake is a better name than molten cake or whatever, yours does more than justice to the name!
The oozing chocolate looks so tempting! And, the ice cream on the side is delicious.
How heavenly delicious! A chocoholic dream. :XO:
wow my imagination runs wild . . . . . . I can see those melting lava chocolate dripping into my mouth! awesome! :)
I would eat this when I dine out but if I were to bake this myself, the notion of underbaked baked goods will always be imprinted in my mind and I wont even dare to try it! But I might think differently now.
And I have those ramekins from Daiso too. There is a pink version too. I bet you have that too! We Daiso freaks!
yes, of course I have the pink one! I am a Daiso freak and proud of it hahaha
You guys make me wanna go Daiso!
These are definitely one of my favorite things. I haven’t made them in ages, but I need to. Soon. Great pictures too!
I’ve never had chocolate lava cake before. I’ve always been intimidated because it seems so difficult to make. Now, I’m dying to try it.
Thanks for sharing the recipe. The photography looks PERFECT as well.
Not only does it looks delicious with the chocolate oozing out of the center – but also love the idea that you can make it ahead of time!
owh YUM! I love molten chocolate lava. this is absolutely lovely!
hi wiffy
very delicious looking lava cake u have there. makes ppl hungry…
made these before and the recipe i used was a chocolate coffee version. the author specified chilling of the batter so that the center stays deliciously gooey. yummy~ I used chocolate either from carrefour(house brand) or phoon huat (belgian choc) cos they are rather economical and decent in taste.
i saw those ramekins from daiso. they are kind of small to me. i thought of buying but wasnt sure if they were oven safe
chocolate coffee! a bit like tiramisu? sounds good really. I must try it one day, maybe can add some coffee liquor too hehe
Oooo I dunno why, but if I chill the batter, it will hardened (resembles truffles coating) and it’ll take some time to bake the cake. No matter how I bake it, can’t seem to get the gooey effect anymore :p
yes the ramekins are roughly 6 oz. The “standard size” should be 8oz? Oven-save ramekins are pretty hard to come by at Daiso. They had a sticker at the bottom of it which specified it was oven-safe. I bought non-oven safe ramekin from Daiso before (not for baking but for other uses) and it was 8 oz. I guess oven-safe stuff are more expensive so they made the ramekins smaller.
The Old Gold chocolate I used was on sale at shing sheong – $4.80 per bar. Quite reasonable.
its mocha flavour to be exact. used instant coffee mix powder. ya sure can add kahlua to it if u like.
my recipe uses more egg yolks and i chill only for 30mins. then i bake for like 12 mins, take out from oven and wait for it to set for a while then bake it for extra 1 to 2 mins then the exterior is set perfectly and the interior is still gooey.
choc wise carrefour house brand prices are as follows:
1) 400g – $5.00 ( dark chocolate with a certain cocoa %)
2) 300g – $4.50 ( dark chocolate with a certain cocoa %, different from 1. )
and many others u can find. the prices are like 50% cheaper than cadbury. quality is comparable and its made in france if im not wrong. can check the label behind.
phoon huat’s belgian choc (ard 73% cocoa) costs like like 12 bucks plus per kg. good to use in the long run when trying out recipes or when baking requires lots of choc.
i never thought of buying better brands like valrhona or callebaut cos they are far too expensive! ghiradelli and lindt are also on the ex side. what you pay is what u get basically when it comes to chocolate.
oh my, the cadbury old gold is only 200g. :x The price you stated are much cheaper. made in france somemore. Thanks for letting me know! You really know a lot about baking stuff. Will try the carrefour chocs when my current stash runs out (I bought like 4 bars recently :P) Thx for sharing!
Could u share your coffee lava cake recipe if it’s convenient? no hurry. I’m planning to buy kahlua in end Feb from DFS to make tiramisu so with the leftover kahlua, I can make coffee lava cake hehe :)
hi wiffy,
I do alot of shopping for ingredients at various places. As a result, I am rather price sensitive now. As for baking, I wont say i know a lot. But I do readings on the internet or check up books to find out more. The library is a good place to find resources regarding baking and stuff.
No prob I can share the recipe. Great choice buying kahlua from DFS. Its cost only like 30 bucks or so. I have yet to use my 1 litre bottle.
HOW MUCH for Cadbury? Are you kidding me or is chocolate actually cheap in NZ? Cadbury is about NZ$3.00 per bar here, and on special usually about $2.50. Have to say though, I’ve gone off them lately and am now a firm Whittaker’s fan.
And now I must make these lava cakes, they look so delicious and tempting! Thanks for the recipe :)
Thanks for sharing the recipe, this is one cake that I want to try to bake!
U r so pro at baking, this should be really easy or should I say ‘piece of cake’ to you lol :P
The pictures are so well taken … and of cos the cake looks so nice ….. yummy.
Just baked this…. but my lava cake become brownies instead. the inside is not runny.
Did you bake it at the correct temperature? It’s 180C (356F). If the inside is not runny, then you may have over-baked it. Try to reduce the baking time next time.
Definitively a gorgeous, decadent and colorful cake with the strawberries :)
Have a great weekend,
Gera
I have to try this! Sounds really simple! and looks amazing.
Wiffy, when did u get the oven safe ramekins in daiso? They still have it? the IMM branch?
I got it a few months ago, at the Daiso rivervale mall outlet. It’s a pretty new outlet and quite “ulu” so I managed to find them. When my friend tried to look for them recently (about a month ago), she couldn’t find them anymore.
Have you been to Sia Huat at Temple Street? They sell a lot of oven-safe white ramekins. My friend got them for around S$2 too.
I’ve shortlisted the same recipe but yet to give it a try, simply too many recipes on my to-do list! Your cake looks yummy!
been such an avid follower of your website and you always make the recipes sound so easy!! made this tonight and it was yummmmmy!
Glad to hear it was yummy! Thanks for your note :)
I have been dying to try out yr recipe since the day i saw it. finally tried it today(1st time baking) with the help of my cousin. They looked ok when i took it out of the oven, being undercooked in e middle… =)
now waiting for my nieces to come be my guinea pig…lol
undercooked in middle sounds perfect for lava cake :) Hope your nieces like them :)
Hi, I just tried it. I have trouble getting the cake out of the ramekin. The sides have no problem but the bottom got stuck. Is it becos there’s not enough butter at the bottom?
Also the top of the cake came out like an exploded volcano, why is that so? Does it has to do with the temperature?
Hope you can help and thanks for providing this simple but delicious recipe!
Hi zonexo, sorry for the late reply, I missed this.
Yes I think you should butter the bottom with more butter.
I’m not really sure why it exploded because I am not an experienced baker. Could it be over-baked (either temperature or duration).
Hey zonexo,
My attempt was the same like yours. I have tried making it 5times and i still could not succeed. My friend whom make it succeeded. So i suspect its my oven and I am going to try using his oven to see if its works, if it does. The problem lies with our oven.
But then keeping the batter in the fridge do works.
I flopped big time in this…my lava cake sinked in the middle, and it tasted undercooked. The difference between the recipe and mine is im using muffin tray, so i reduced cooking time to 8mins as mentioned in earlier post. I have also reduced the temperature by 10degress as im using fan forced oven. Im wondering if i have beat too long for step 2? Or is the temperature still too high? Any idea?
Is the taste still good despite it sinking? If it’s undercooked that means it couldn’t be temperature too high? I’m no expert on baking but you can try to increase the baking time, say to 10 minutes. For my first lava cake attempt, I bake a single one in the oven first so that I know the timing to bake the rest based on my oven.
6 oz ramekin – what is the dimension?
Maybe I am not clear… I would like to ask the diameter and height of the ramekin. :)
So sorry for my late reply, I missed your message. Diameter about 7cm, height about 4cm :)
hehe… many thanks!! :)
Nice recipe!!!! Many greetings from Greece!!!(we are friends at we rule game!!!)
omg, first time I had a werule friend come visit ;) Thanks for your compliment :)
I just tried it… finished so easy, so quick, so yummy
first i thought its not properly baked yet so i put two in oven longer while the first one exactly 10 minutes…
the first one ended up being the right one hehehe very chocolaty compare to the other two which had been overbaked but it was nice still
thank you for the recipe and the step by step
love your site :) greetings from down under sydney :)
hi p00pie, glad they are successful! :)
yes, they are still reasonably good if you accidentally over bake them. but of course nothing beats the oozing chocolaty deliciousness of perfectly baked lava cakes :)
-has died and gone to heaven- so good!!
Oh, this is awesome! Here in Brazil we call this dessert “petit gateau” (literally, french for little cake) , but I doubt that’s the original french name. I’m dying to try this recipe.
what if would use plain flour instead of self-raising flour?
I think self-raising flour has baking powder in it too. You can try plain flour with more baking powder to see if it works, though I’ve not tried substituting the flour myself.
I WAS suppose to do the ikan billis powder… must be computer error, came to this page instead. :P So i followed the in the instructions and it was YUM!!! Wat happened to the ikan billis? I threw all into the pot… picked them out slowly after that.
how bizarre… coz both recipes are so different! but glad the cake came out well ;)
i’m super keen to try this recipe but i dun hv an oven at home. i only hv a toaster oven.. will it work the same with a toaster oven?
I don’t own a toaster oven so I’m not sure. I think you can try if your toaster oven can select temperature.
Greetings from Belgium! Just made it, was super delicious! Thank you for the recipe!
Thanks Jai, glad it turned out yummy :)
Hi!
If I am to bake the cakes in the morning and take them out for dinner, will the lava inside solidify? Cos I’m intending to bring them to a friend’s potluck and will not have time to bake them when I’m at her house. :)
Hi there!
I just made it!
I taste good but I over-baked it and got chocolate cake. But one thing strange is that once I took it out of the oven, a pool of oil was on the surface of the hot cake.
I immediately poured it away and it was oil from the butter I think.
Why do you think happened?
Oh, I used dark chocolate but less than 70% cacao as the store did not carry them.
Thanks!
hi! i tried the recipe accordingly as mentioned above, but didn’t get the runny chocolate consistency :( And i only baked for 8 mins! Any ideas how to improve it? Could the ‘melted chocolate’ consistency be one of a reason?
Hello! Choco lava cakes are soo good. and i’m planning to make some soon :)
but i have some questions :D can i substitute caster sugar to plain sugar?
and as well as self-raisng flour to a plain/all-purpose flour? thanks so much
those pictures makes me drool :D i want some now! haha Great recipe by the way
Wiffy, we have the same blue ramekin. But I don’t have the white one. Mine is blue and green. Anyway, I want to lick the monitor. I wish this is real in front of me LOL
This is gonna be in my menu next week! Well done! Me gonna get those ramekins.
Thank u so so soooooooooooo muh for d recipe. i made it and ate it and it was soooooooooooooooooooooooooooooo yummy! (hehehe) i loooved it! it tasted amazing!!!!!! now i make it every day for desert n all my frnds have eaten my cake n dey loved it n told me i was a SUPER cook!!!!!!! thank u sooooooooooo much for dis YUMMMMMMMMMMMMMY choco lava cake!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Need an answer quickly. Can you bake the lava cakes in advance of serving them (like a few hours before).
Thanks
Sorry for my late reply. I have not tried baking them in advance, but I would think they are best served warm because of the runny chocolate.
its easy to make but i dont hav da temperature control in my oven or may be it is there
but i m not understanding.i dont no how to do it.
thanks a lot for the recipe! i did it just as you stated, and the chocolate came flowing out beautifully! (and my sister who is usually very critical about food loved it too!)
Hi,
I’m in Sg now, my good friend Margaret took me to have lava cake at the old bldg opp NUS ? near Bukit Timah/Botanic Garden. It was delicious. My USA friend Cathy once baked me a lava cake, huge one and I saved half in the fridge & microwaved the next day & it was still good, so it should be ok to bake in advance but warm it in the microwave before eating, proven and tasted. SK from Newington, NH USA
Hi,
I can use oven toaster to bake this? Please advice.
Hi, do you have temperature control setting for the toaster? I baked these cakes at 180 Celsius.
if i use oven toaster widout temperature settings..can i stil bake a cake like tis? how long do i nid to bake for? thx
hi qwerty, does your toaster oven comes with temperature setting control? If so, set it to the temperature indicated. If not, just bake one and see what the cake becomes, and adjust the heat (I suppose it comes with low, med, high at the very least) or duration from there.
yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
This cake tasted like Chocolate Indulgence fro secret Recipe
Thanks for the recipe !! My family and friends love it alot !
I have shared this recipe to my friends ! :D
Oh , And i need to ask , Can Molten Lava cake overnight ? In the room temperature?? Please reply me when you see this . thank you (:
thanks for your feedback and sharing. I’m not sure about keeping it overnight sorry, as they are always gone quite quickly ;)
Thankyou (: I’m going to bake this tomorrow ! Hope its turn out well :p
hey!this cake looks gorgeous Masha Allah.Will it effect da cake if da butter is used in a less amount?it contains a lot of fat;)
I’ve not tried reducing the butter before, sorry.
Its simply delicious!! I did mine using muffin pan and it popped out great.. My family love e taste.. Thanks for the recipe.. I’ve been trying to find a simple yet easy chocolate cake recipe and i found u!! Gonna stick to this recipe for future baking.. Thanks sooo much!!!
Actuali I Find 20g of Flour Make The Cake Abit Too Soft…Will 50g B Safe? Cos It Took 15min for My Cake To Take Shape….But After All..It Was Delicious…Great Recipe!!! (^_^)
wow, i would like to try this one
It’s tooooooo goooooood man
i am faaan of it
I luved it:))))))))))
i wanted to ask that can we use aluminium baking cups instead of using ramekins
HMMMM REALLY YUMMMY
i love ur recipe. thanks!
Hi Could you please advise if I should be using the whole egg ie. egg white and yoke, or just one or the other. Thanks
whole eggs :)
THIS IS AMAZING.
Hi! Hope your own V-day is going well! Love your site, will be very handy when I am able to start trying things out in the kitchen! :) :)
thanks, Justina, happy V Day to you too and hope you get a chance to try out the recipe one day.
Hi Hi… I tried out your wonderful chocolate lava cake recipe last night.
**Thumbs Up** Super Yummy! My family loves it so much.
Thank you for sharing all your recipes. : D
thanks Carmen :)
Hi,
Just made this on 2 attempts. Second time was successful as i baked it for exactly 10mins compared to the first which i left it in there longer. Oh ya, I stored the leftover batter in fridge, left it to room temp before baking the second time. So keeping in fridge overnight works :)
I got 2 questions:
1) I realise that the texture is very much like brownies. In that case, do you think it is advisable to add in chopped walnuts? I am just wondering whether chopped walnuts will affect the baking time, or how the lava flows. I got a big packet of walnuts waiting to be used but I can’t seem to find any nice recipes other than walnut cakes and brownies.
2) I read on the Internet that we could bake in advance, keep in fridge then reheat them in microwave for 15-30 secs and the lava will still flow. Has anyone tried? My friend asked me to bake for her house gathering and i am wondering if can bake in advance.
Thanks!
thanks for sharing the tip about keeping in fridge overnight. I think you can definitely add walnuts to it, sounds good, especially if you intend to enjoy it like a cake without the lava. If I bake this again, I will try the reheating with microwave method and update.
Thank you soooooo much for sharing, my daug and I did it for the first time, it was great success!! Simply love it <3 <3 <3
Hi, may I ask isn’t possible to use chocolate powder eg.valhorna or hershey to make the lava cake? How should we mix the powder? Thanks
Hi Lena, I’m not sure how to make lava cake using chocolate powder. Sorry.
Can i replace self-raising flour with plain flour?
Hi Wiffy, first attempt in baking this lovely chocolate lava cake..thumbs up! yummy!! Thumbs up!! Tq for sharing, u r too kind :-)
just two additional tweeks, make a salted caramel, cool then use an icing bag to pipe into the middle of the lava cake before cooking
also grease the ramekins then put a teaspoon of cocoa powder in each, turn them one by one onto their sides and roll the cocoa round so the ramekins are entirely coated. After cooking the cake slides our easily and with that fresh orangey sheen of the cocoa.
And yes – lol – there’s a severe tendency for americans to lay claim to all sorts of inventions, cookery or otherwise, like most of the others, this one’s wrong too – definitely a french recipe from way before the U.S. was borne :-)
Hi, i just tried to bake the lava cake following your method but it turn out too wet n over cooked. Do you know why? If i add more can solve the problem? Pls resuce as i still have some mixture left. Thx
Can you elaborate how is it wet and over cooked at the same time? over cooked should be dry. How long did you bake and at what temperature? You used an oven? Thanks.
i use a convection oven. i bake it at 180C for 10min. It is very moist/soft but is over cooked b’cos it don’t have the lava effect. but i beat the eggs and sugar for about 30min b’cos is still yellowish not white.
Hi Js, wow beating the eggs and sugar for 30 mins … that sounds tedious! Are you doing so manually? I used an electric whisk and it’s done in about 3 minutes. You try to reduce the baking time to 8 mins and see if there is any lava this time round. Hope you succeed.
I did reduced the timing but the top feel very moist (soft/wet) and it is uncooked even the top.
When you use the electric whisk does the eggs & sugar really become white and not yellowish?
After adding all the ingredients the mixture should have what type of texture?
Thanks.
it’s a pale yellow colour. The batter is smooth, semi-thick and velvety.
utter nonesense it is…do you want ppl to eat undercook cake and get that weird smell out of it..
Where do u buy ramekins in singapore? :)
Hi Anne, I bought them from Daiso … look out for those with oven-safe stickers :)
hii…. can i store the batter for 24 hrs or more
Hi, I have not tried that before…
hi this is good
yh it is!
i have made it tons of times and never got bored of the taste!
i recommend other peeps to try it
hmmm!
I have tried the recipe, it was marvellous! My family enjoy it soooo much.
I was wondering if I can pre-made the mixture so that I can bake it after my guess have their main course. Can someone advise me. thk u!
OMG! It is like soooooo nice!
My girlfriend made it and i loved it so much we made another!
i am making one now and i have chocolate on the computer!
loved it.delecious
OMG, everyone loved those cakes they were mindblowing.
Tried this recipe today. Used the muffin tray and followed the 8 mins bake-time advise. Turned out great and got the thumbs-up from my family members. Thanks, wiffy!
I must try this out! But one question..
Can you make the mix in advance and bake it later?
i <3 it
the recipe is very easy
and i'm sure i'll make it
but got to take permission from mom
cuz i'm only 11 years
i <3 it
the recipe is very easy
and i'm sure i'll make it
but got to take permission from mom
cuz i'm only 11 years
i’m overboardddddddddddddddd
i <3 this recipe
i'm in LOVEEEEEEEEEEEEEEE
WiTh ThIs ReCiPe
Ha HA Ha
I AM A FAIRY
FROM another world and i want to taste this world's food
by my magic i will hav every ingrediants
byeeeeeeeeeee
I have to throw away my old recipe and replace this one!!! It is shockingly more chocolate leaking out compare to the old recipe I had. I did the batter last night and put in the chiller. The next day, I just preheat & put in the microwave 180 degC for 12mins. It’s so successful, I have to say that we enjoyed our belated 8th anniversary breakfast cake…. hehe.
My hubby only worried that whether the eggs r cooked. I think with the batter bubbling inside, it should be. U know what I would love to try next? I would love to try with Kahlua. I have a bottle in my fridge, but it has been siting for years. Last year, in order to use some Kahlua liquor, I have to end up making tiramisu. But it is too pricey as Mascapone Cheese itself is already expensive, not to mention the time & effort used.
Right now, I have to digest the sinfully rich chocolate & rest for quite sometime before I think abt making this chocolate lava cake again.
Oh! One more thing to mention is that…… I didn’t use an electric whisk. It wasn’t so hard & tire. It’s also for ppl who never buy electric whisk or like me….. scared turning ON electric whisk will wake up the sleepy children. Just whisk it while u are watching ur favourite TV shows, u will find how fast it froth.
Hi,
I jus wanna ask if I can add raisins in the chocolate batter
when baking should i put in the top/bottom/middle rack? And should i on the top/bottom/both flame when baking?
Hi, I usually place mine in the middle rack.
what about the coil thing? the one that makes the oven hot not really sure whats the actual name for it. but do i on only the top? the bottom? or both?
i tried baking the cakes using the muffin tray, however it was too cooked.. still moist, still lovely but without the flowing lava.
cheated a little by sticking in a little piece of chocolate to the middle of the cake and baked it a little longer, just enough for the chocolate to melt.
conclusion: cheating works! now i have a tray of moist chocolate cake with flowing middles.!
This is simply amazing!!!!!!!!!!!!!!! It tastes like heaven.
God bless the inventor!!!!
MAMA MIA!!
Hi,
Just checking; after putting the ramekins on the baking tray, do I need to fill it with water before putting the tray into the oven?
Hi Pauline, no need to fill baking tray with water.
Hi Wiffy,
Thanks! Will try baking it soon!
oh my G!…that’s a must try recipe..i’ll make one this weekend
made my mouth water….
looks delicious
and also love the designs variations
I jus made one and it came out perfect… It’s a beauty. Thanks for the recipe
I chanced upon yout website and am loving it. I will try this chocolate lava cake recipe at one of my gatherings with friends. How many lava cakes will this recipe make?
Thanks
beelay
Hi, this recipe makes approximately three 6-oz ramekin cakes.
Thanks for the recipe! Its pretty easy to follow and received good reviews! However, as I do not have ramekins, I tried it on those bendable silicon muffins tray and when i flipped it over the choc began oozing out! Perhaps should try to bake it for 12 min or longer. Thanks again!
Lovely recipe with BEAUTIFUL pics!!
are you sure its just 20g self raising flour or is it 200g becuse I have all the ingredints ready and I going to make it today and my mother said 20g is like really less .
Thanks for the recipe! I made it this morning using muffin case (Diameter 5cm, those sturdy ones for cupcakes). I baked it for 10mins but it was perhaps too long for this size so the chocolate did not flow out. Will reduce the baking time to 9mins the next time. I can’t believe how easy it is to put this together. Thanks for sharing! :)
Thanks for great recipe with very little flour :)
I baked it as cupcakes and it came out very yummy :)
Hey Wiffy,
I have tried your recipe numerous times and I have to say its absolutely amazing! Everyone loves it!! But lately the grocery stores don’t have 70% dark chocolate. I bought 85% dark chocolate. Would that change the taste. Should I add a lil more sugar to the recipe?
Thanks.
I think the higher the % the more bitter it is. After making the batter, you can use your finger to dab a small bit to taste test, and adjust to taste accordingly.
Hi there!
Do u know how to store left over of these super yummy cake? I can’t seem to find a way to store it and reheat it without cooking it through:(
Hi Wiffy,
Can I use salted butter for this chocolate lava cake?
Hi wiffy
thanks for sharing this fabulous recipe! I made this and I have a problem removing the chocolate cake from the rameskin. For the first one, I removed it after 2-3 minutes. When I turned it around, the lava layer oozed out and so I got a lava cake with the already oozed out effect without even cutting it open. For the second one, I waited for about 7minutes and only the lava part came out.Meaning I was left with a hole in the centre in the rameskin (lava part on the plate) and the rest ofthe cake still in the rameskin!
I already buttered the rameskin. Any other reasons for what I have encountered? Or suggestions to solve this. Thanks!