Chocolate Lava Cake
Updated: Sep 11
Chocolate Lava cake is a chocolate sponge cake that ooze decadent chocolate from the center that melts in your mouth. You can top this cake with whip cream, strawberry compote, powder sugar, or ice-cream. Whatever you choose your mouth and tummy will be dancing to the beat of the flavor gods.
It will shock your mind how easy and simple this delicious molten lava cake is to bake. A few simple ingredients can set the stage for the ending of a romantic dinner for two at Valentines, Christmas, Birthday, or any special occasion.
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Did You Know
The lava cake was claimed to have been invented by a french pastry chef Jean-Georges in New York back in 1987. It is stated that he pulled the chocolate sponge cake out oven well before it was done. He found the center of the cake runny but it was still decadent and and a warm luxurious texture. On the other hand Chocolatier Jacques Torres states the lava cake has been available in France and invented the dish. Whomever created this decadent chocolate piece of heaven, we all thank you.
Ingredients Chocolate Lave Cake
Nonstick cooking spray
4 large eggs
1 cup of milk chocolate morsels or bittersweet
8 Tbsp unsalted butter
1/2 cup All purpose flour
1 tsp vanilla extract
1/8 tsp salt
1 1/2 cup powder sugar
Preheat the oven to 425°F
Spray ramiken with cooking spray and stiff cocoa powder so the cake will not stick when baking.
Add two eggs and two egg yolks to a small mixing bowl. Using a hand mixer, blend until light and airy. Mixture should be light yellow in color.
Add in powder sugar and vanilla extract using the hand mixer until blended well.
Fold in the flour to the mixture.
In a separate bowl melt the unsalted butter and milk chocolate in the microwave or over a double boiler.
Whisk the melted chocolate until silky smooth.
Pour the chocolate into the egg,sugar and flour mixture.
Using a spatular blend well and pour into the ramikens. Bake for 15-18 minutes.
Remove the cake from the oven let it rest for 2-3 minutes. Run a knife around the edge of the cake to ensure it does not stick to the ramiken.
Place a saucer over the top of the ramiken and flip it over.
Top with powder sugar or icecream.
Ready to serve!
Bon Appetit, ENJOY!