Chocolate Lava Cake

Name: Chocolate Lava Cake
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: International
Ingredients: 120 g of dark chocolate; 80 g of butter; 3 eggs; 100 g of sugar; 40 g of flour; powdered sugar; mixed berries ((for decoration))

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The lava cake is an individual molten chocolate cake with a liquid center. 🍫 Baking time must be precise (8-10 min). Serve warm.

Total time: 25 min
Prep: 15 min
Cook: 10 min
Difficulty: Easy
Per person: €1.13

By the CookinBreak team

Ingredients 7

servings

Estimated cost €4.50

Equipment

Whisk
Spatula
Bowl
Oven
Ramekins
Sieve

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat the oven to 400 °F.

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Melt the chocolate and butter in a double boiler, stirring gently until smooth and uniform.

Beat the eggs and sugar in a bowl until the mixture turns pale and foamy.

Add the melted chocolate to the egg and sugar mixture and mix well.

Sift in the flour, then fold gently with a spatula to avoid lumps.

Butter and flour the ramekins, then pour the batter into each one, filling them 3/4 full.

Bake for , until the edges are set but the center stays molten.

Gently unmold the cakes onto plates. Dust with powdered sugar and add a few red berries to decorate.

Serve immediately and enjoy the gooey center!

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Goes well with

🎅 Christmas: all recipes

As a starter

Baked Camembert with Honey and Walnuts

20 minEasy

As a main

Homemade Beef Wellington

1 h 30Hard

To drink

Classic Martini

5 minEasy

Nutrition facts

per serving · estimate

320kcal

Protein6 g8%
Carbs32 g41%
Fat18 g52%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even more gooey center, place a small square of chocolate in the middle of the batter before baking! 🍫✨ It guarantees an explosion of chocolate with the very first bite!

Freezing : Can you freeze this recipe?

Yes

The raw batter freezes very well in individual molds wrapped in plastic, for up to 2 months. Bake straight from the freezer at 180°C for 15-20 min.

Storage : How long does it keep?

Not recommended once baked. The molten center is lost and the partially raw eggs limit storage to 24 hours maximum.

Making ahead : Can you make it the day before?

Yes

The batter can be made the day before and stored in the refrigerator in an airtight container. Bake just before serving for the molten effect.

Reheating : How do you reheat it?

Reheating an already baked lava cake is not recommended. The microwave or oven would cook the center further, ruining the molten effect.

Variations

Slip a square of white chocolate or a spoonful of chocolate hazelnut spread into the center.
Serve with a scoop of vanilla ice cream.
Decorate with red berries and powdered sugar.

Mistakes to avoid

Baking too long: 8 to 10 minutes is enough, the center should stay molten.
Forgetting to butter and flour the ramekins: the cake will be hard to unmold.
Waiting to serve: unmold gently and serve immediately, while the center is still gooey.

Frequently asked questions

How do you make a chocolate lava cake?

Melt the chocolate and butter, mix them into the beaten eggs with the sugar, add the sifted flour, pour into buttered and floured ramekins filled three-quarters full, then bake for 8 to 10 minutes at 200°C.

How long should you bake a lava cake?

Allow 8 to 10 minutes at 200°C: the edges should be set and the center should stay molten. Baking time must be precise, and the lava cake is served warm, straight out of the oven.

How do you unmold a lava cake?

Butter and flour the ramekins before filling them. When they come out of the oven, gently unmold the cakes onto plates, dust with powdered sugar and add a few red berries.

How do you get a molten center?

The secret is a short baking time: bake for just 8 to 10 minutes, until the edges are set but the center stays molten. Serve immediately.