Lava Cake Recipe | Molten Chocolate Lava Cake Recipe
Molten Chocolate Lava Cake Recipe with Step by Step Pictures. Delicious and gooey molten cake which is easy to make.
Ingredients
- 180 grams Semi Sweet Chocolate (180 grams chopped)
- 50 grams Butter + more for greasing moulds
- 1 Egg
- 1 Egg Yolk
- ⅛ teaspoon Salt
- ¼ cup Sugar (50 grams)
- 2 tablespoon All Purpose Flour | Maida (15 grams)
- Cocoa Powder for dusting moulds
Instructions
- Take chocolate and butter in a microwave safe bowl and pop it in microwave for 20 sec. Stir to melt. If it is not melted, pop it again for 10 sec and melt it. If you don't have microwave, You can melt it over double boiler. Place the bowl over a sauce pan of simmering water and mix until completely melted. Once the chocolate is melted set aside.
- Now take small ramekins. I used 240 ml ramekins. Grease it well with butter, dust with some cocoa powder and coat it on all sides. Set aside.
- Preheat oven to 220 degree C.
- Take egg, egg yolk, salt in bowl. Use an electric beater to whisk till frothy. Add sugar slowly and mix till frothy.
- Add in the melted chocolate, flour and gently mix to combine.
- Now divide the batter between the two ramekins.
- Now place the ramekins in oven and cook for 12 to 13 mins. Remove it and let it cool for 1 mins in the ramekin. Use a butter knife to gently release the cake from the mould. Invert it into plate and serve warm with a scoop of vanilla ice cream.
Video
Notes
(For a 240 ml ramekin size)
1) 12 mins - very very molten in the middle.
2) 14mins - molten in the middle, has a little thick crust outside.
4) 15 mins - Gooey cake alone no molten lava part.
2) 14mins - molten in the middle, has a little thick crust outside.
4) 15 mins - Gooey cake alone no molten lava part.
Pro Tips for Perfect Lava Cake
- Measurement is key. Make sure you measure everything in proper weighing scale to be precise.
- Don't add too much flour, else it may turn cakey.
- Using good quality chocolate is important for taste of the lava cake.
- Use room temperature eggs for even baking.
- Keep a very close eye on the chocolate lava cakes in the oven as you do not want them to over bake. The center should still be jiggy.
- Make sure the oven is preheated before adding the ramekins inside. The high temperature helps the exterior of the cake bake faster than the inside which results in perfect gooey center.
Make Ahead & Storage
You can make the batter in advance and store in fridge. Make sure the batter comes to room temperature before baking. Lava cakes taste best when served immediately. Baked cakes doesn't store better.Nutrition
Nutrition Facts
Lava Cake Recipe | Molten Chocolate Lava Cake Recipe
Serving Size
1 servings
Amount per Serving
Calories
884
% Daily Value*
Fat
59
g
91
%
Saturated Fat
34
g
213
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
17
g
Cholesterol
238
mg
79
%
Sodium
351
mg
15
%
Potassium
565
mg
16
%
Carbohydrates
78
g
26
%
Fiber
7
g
29
%
Sugar
58
g
64
%
Protein
11
g
22
%
Vitamin A
918
IU
18
%
Calcium
87
mg
9
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.