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Chocolate Lava Cake

Chocolate Lava Cake Recipe

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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!

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I don’t normally have a sweet tooth, and I wasn’t really acquainted with this French dessert, 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).

Chocolate Lava Cake Recipe

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, 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.

225 comments on “Chocolate Lava Cake”

  1. Thank you for posting the best lava cake recipe ever!!! I have been making it over and over again ever since I first came across your post in 2011. It is always a huge hit at dinner parties. The recipe is so simple that I now make it from memory. Again, thank you for this gem.

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  3. 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!

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

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

  6. 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….

  7. 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

  8. Pingback: Eggless Molten Lava Cake | Gayathri’s Cook SPot

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  10. In step 3, do I mix both butter and chocolate into the
    egg mixture or just one of them?

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