Molten Chocolate Lava Cakes, heavenly rich and gooey, and so chocolaty. Spoil your senses with these little beauties, it's time for a treat! These molten lava cakes are quick and easy to make, perfect for every celebration.
Chocolate! The world would be a sad place without it!I had in my mind for quite a while to make these molten lava cakes, but somehow never got to do it. And l am glad l did, they are simply beautiful.
They are rich and chocolaty, but what makes them special is the oozing molten centre. They are like little volcanoes that erupt, incredibly tasty ones.
Making these mini chocolate cakes can be a bit tricky, in the sense that some crucial observations have to be made, and I learnt it the hard way, by completely ruining the very first cakes.
Luckily, there was enough batter for 6 cakes, so I had my second chance and I am now able to share my experience and provide detailed instructions on how to make these divine chocolate cakes. You live and learn!
Once you get how to make them, you actually realise it is so easy, just a piece of cake. And it does not take long at all. But, oven temperature and time in the oven are crucial.
HOW TO MAKE MOLTEN CHOCOLATE LAVA CAKES
You do not want to bake them for too long, otherwise the centre won't be gooey anymore. Not that they are not yummy even if they don't have the gooey centre, but they won't be as good. And they won't be lava cakes.
- in an oven-proof bowl, add the butter and chocolate and set it over a pan of simmering water so that they melt, then remove from the heat and leave to cool
- in a separate bowl, sift the icing sugar, add the cocoa powder, baking powder and flour, and mix well
- beat the eggs well, and add them to the cooled melted chocolate
- mix the dry ingredients with the wet ingredients so that you get a smooth paste
- butter 6 ramekins, then dust with cocoa powder
- divide the mixture evenly between the ramekins, and bake for 10 minutes until the top is firm, but the centre is gooey
- to remove from the ramekins, run a shark knife along the edges, then place a small plate on top of the ramekin, and turn the cake upside down
After a few trials, I concluded that 10 minutes in the oven is the perfect baking time. Do not remove them earlier, otherwise they will collapse is you turn them upside down.
WHAT TO SERVE WITH MINI CHOCOLATE CAKES
These chocolate lava cakes are absolutely delicious on their own, but, if you want to take them to the very next level, and make the plate a bit more interesting, serve them with fresh fruit, like raspberries or strawberries, or any other berries of your choice.
Ice cream is always a great addition to any chocolate dessert, especially vanilla ice cream, but any other ice cream will do.
The combo hot chocolate dessert and ice cream is always one of a kind. Or, why not, some chocolate sauce for some extra chocolate goodness.
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Molten Chocolate Lava Cakes
- 100 g dark chocolate
- 100 g butter plus 1 tablespoon extra for greasing
- 2 tablespoon cocoa powder
- 50 g plain flour
- 80 g icing sugar
- ½ teaspoon baking powder
- 2 eggs
- 1 egg yolk
- Break the chocolate into small pieces and cut the butter into small cubes.
- Place them in a heatproof bowl and set them over a pan of boiling water to melt, then remove from the heat and allow the mixture to cool.
- In a separate bowl, sift together the flour, icing sugar, cocoa powder and baking powder.
- Mix the eggs and the egg yolk with an electric mixer for about 1 minute until foamy, then add the melted chocolate and butter and mix well.
- Fold in the dry ingredients.
- Butter 6 ramekins and dust well with cocoa powder, then turn them upside-down and tap to remove the excess cocoa powder.
- Divide the mixture between the 6 ramekins. Be careful not to fill the ramekins, ideally you want them only about half to 3 quarters full, otherwise they will rise too much and overflow.
- Bake in the preheated oven at 200 degrees C (390 Fahrenheit) for 10 minutes or until firm on the outside but gooey on the inside.
- Carefully remove from the oven, then run a knife around to ease up the edges. The top will be firm, but the middle nice and gooey.
- Place a small plate on top of the ramekin and quickly turn it onto a plate.
- Sprinkle some icing sugar on top and decorate with raspberries and mint.
- Serve warm.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- Don't bake them for longer than 10 minutes, otherwise the centre won't be gooey anymore.