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Chocolate Lava Cake

   

Chocolate Lava Cake Recipe

Chocolate Lava Cake Recipe

If you are preparing the batter in advance, do not keep it in the fridge as the mixture may hardened and the time for baking it will be quite different. Prepare just a few hours in advance and keep at room temperature.

Serves: three 6-oz ramekin cakes

Prep Time: 20 mins

Cook Time: 10 minutes

Ingredients

  • 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 flour

To decorate (optional)

  • icing sugar and small sieve
  • berries
  • vanilla ice cream

Additional tools needed

  • spatula
  • electric whisk (hand-held)
  • oven safe ramekins (6-8 oz)

Directions

  1. Melt dark chocolate and butter using either the microwave, 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 180°C (356°F) 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.
                                           

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207 Responses to “Chocolate Lava Cake”

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  2. Cathie — January 28, 2014 @ 8:52 am

    Hi! I stumbled upon this really delicious chocolate lava cake recipe and I would love to try it! However, I live in Japan and I can’t find self-raising flour; the only flour available here is bread flour and pastry flour. How would I replace the self-raising flour with the flours I have available? Would really appreciate your help, thanks!

    Reply

    • wiffy replied: — February 6th, 2014 @ 1:38 pm

      Hi, check out this page about self-raising flour substitution: http://www.nigella.com/kitchen-queries/view/Self-Rising-Flour-Substitution/2827 I have not tried it but it might work!

      Reply

      • Cathie replied: — February 8th, 2014 @ 11:00 pm

        Thanks! Would you happen to know if the self rising flour you are using already has salt or if I should add some in? :)

        • wiffy replied: — February 10th, 2014 @ 4:26 pm

          No I use unsalted flour (and butter). I don’t add salt to this recipe, but you can add a tiny pinch of salt if you like to.

  3. Vanessa B — February 13, 2014 @ 8:28 pm

    Thanks, I love this recipe and use it all the time!

    Reply

  4. iamxy — March 26, 2014 @ 4:48 pm

    Hi I’ve tried the lava cake. However I found that there are a lot of butter oil on top. Is it correct?

    Reply

  5. luqmanafiq — March 28, 2014 @ 6:23 pm

    Do we really need to use self raising flour?? cause i read previous comments stating that some o them don’t use self raising flour….

    Reply

  6. silverbell — April 30, 2014 @ 9:04 pm

    Love the recipe. Was just wondering if you are waiting for guests to arrive, do we stop at Step 3 and leave it on the counter-top at room temp? What is the max time we can safely leave it outside. From your experience, how many hours in advance to prepare the batter? tks

    Reply

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