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Chocolate Lava Cake
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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).
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.
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 :)
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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.