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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.

                                           

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216 Responses to “Chocolate Lava Cake”

  1. Mrs Ergül — January 21, 2010 @ 12:18 pm

    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.

    Reply

  2. Mrs Ergül — January 21, 2010 @ 12:19 pm

    And I have those ramekins from Daiso too. There is a pink version too. I bet you have that too! We Daiso freaks!

    Reply

    • wiffy replied: — January 21st, 2010 @ 10:19 pm

      yes, of course I have the pink one! I am a Daiso freak and proud of it hahaha

      Reply

      • The Sudden Cook replied: — January 22nd, 2010 @ 10:24 am

        You guys make me wanna go Daiso!

  3. Bob — January 22, 2010 @ 12:50 am

    These are definitely one of my favorite things. I haven’t made them in ages, but I need to. Soon. Great pictures too!

    Reply

  4. Art and Appetite — January 22, 2010 @ 2:01 am

    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.

    Reply

  5. Trissa — January 22, 2010 @ 3:23 pm

    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!

    Reply

  6. tracieMoo — January 22, 2010 @ 7:09 pm

    owh YUM! I love molten chocolate lava. this is absolutely lovely!

    Reply

  7. zy — January 23, 2010 @ 12:08 am

    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

    Reply

    • wiffy replied: — January 23rd, 2010 @ 8:39 am

      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.

      Reply

      • zy replied: — January 24th, 2010 @ 1:41 am

        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.

        • wiffy replied: — January 24th, 2010 @ 11:01 am

          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 :)

          • zy replied: — January 25th, 2010 @ 4:59 pm

            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.

          • Mel replied: — September 1st, 2012 @ 6:06 pm

            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 :)

  8. Ching — January 23, 2010 @ 1:13 am

    Thanks for sharing the recipe, this is one cake that I want to try to bake!

    Reply

    • wiffy replied: — January 23rd, 2010 @ 8:49 am

      U r so pro at baking, this should be really easy or should I say ‘piece of cake’ to you lol :P

      Reply

  9. sherlyn — January 23, 2010 @ 1:53 am

    The pictures are so well taken … and of cos the cake looks so nice ….. yummy.

    Reply

  10. Laura — January 23, 2010 @ 5:41 pm

    Just baked this…. but my lava cake become brownies instead. the inside is not runny.

    Reply

    • wiffy replied: — January 23rd, 2010 @ 7:45 pm

      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.

      Reply

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