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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 and butter (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.

Leave a Comment





225 Responses to “Chocolate Lava Cake”

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  1. Poh Lin — September 11, 2014 @ 8:18 pm

    Sorry I forget to ask other than ramekin what other can we use to bake?

    Reply

    • wiffy replied: — September 12th, 2014 @ 11:32 am

      any oven-safe bowl or small dish

      Reply

  2. Chef from norway — October 5, 2014 @ 7:45 pm

    this is called Chocolate Fondant, not lava cake. Lava cake is something totally different.

    Reply

  3. Resham — December 16, 2014 @ 1:16 am

    Is there is a substitude for egg?
    as we donot have it?

    Reply

  4. Sky — March 18, 2016 @ 10:52 am

    Hi, could i know if the 100g of butter is all use for melting with chocolate or some is use so as to be used for greasing the ramekins?

    Reply

    • wiffy replied: — March 18th, 2016 @ 11:45 am

      It’s for the main recipe batter, and you can use a bit of it for greasing the ramekins.

      Reply

      • Sky replied: — March 18th, 2016 @ 12:12 pm

        Btw, what is the temperature of the oven when melting the chocolate and butter?

        • wiffy replied: — March 23rd, 2016 @ 12:24 pm

          see my reply above ^^

  5. Cookcake — March 18, 2016 @ 3:18 pm

    What is the temperature of the oven when melting the chocolate and butter?

    Reply

    • wiffy replied: — March 23rd, 2016 @ 12:23 pm

      Use microwave setting “low” or “medium low” so as not to burn them.

      Reply

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