Chocolate Lava Cake: the easy recipe for the yummiest dessert
This chocolate lava cake is a single portion, impressive dessert with a melting, creamy, piping hot dark chocolate filling. The uniqueness of this delicious treat lies in its texture: it is soft and spongy outside, irresistible and creamy inside. Easy and quick to make, the secret to a flawless lava cake is cooking it at a high temperature for a very short time.
You can serve it as an afternoon snack or an after-dinner dessert, giving your meal that final, elegant touch. Its dark chocolate taste is intense but not too sweet and makes the treat perfect for special occasions or parties. Sprinkle it with icing sugar or cocoa powder and the job is done: just make sure to serve it straight after baking it (you better calculate the timings to avoid serving it cold).
You can prepare it in advance and bake it last minute, or even freeze it and then bake it just before serving. For best results, you should grease the molds and sprinkle with dark cocoa powder.
How to store Chocolate Lava Cake
These tasty lava cake can be prepared 1 day in advance and stored in the refrigerator until jut before baking them. Once baked, you can store them in the refrigerator for up to 2 days, wrapping them in cling film. Before serving, heat them up. They can also be frozen before being baked.
How to make Chocolate Lava Cake
Ground the dark chocolate finely.
Ground the dark chocolate finely.
Transfer the chocolate flakes in a pot and add the cubed butter.
Transfer the chocolate flakes in a pot and add the cubed butter.
Melt the chocolate and the butter in a bain-marie, stirring every now and again. Once melted, let cool at room temperature.
Melt the chocolate and the butter in a bain-marie, stirring every now and again. Once melted, let cool at room temperature.
Break the eggs in a large bowl and add the sugar.
Break the eggs in a large bowl and add the sugar.
Blend with a hand mixer until fluffy and light.
Blend with a hand mixer until fluffy and light.
Fold in the cooled melted chocolate and mix thoroughly with a spatula or with a hand mixer.
Fold in the cooled melted chocolate and mix thoroughly with a spatula or with a hand mixer.
Sieve the flour and cocoa powder into the bowl.
Sieve the flour and cocoa powder into the bowl.
Mix gently with a spatula to incorporate the flour and cocoa powder.
Mix gently with a spatula to incorporate the flour and cocoa powder.
Grease the cupcake molds.
Grease the cupcake molds.
Dust with the cocoa powder.
Dust with the cocoa powder.
With a spoon, fill the molds leaving 1cm before the edge. Bake in a static oven at 190°C / 375°F for about 15 minutes. Be sure to respect timing if you want a creamy inside.
With a spoon, fill the molds leaving 1cm before the edge. Bake in a static oven at 190°C / 375°F for about 15 minutes. Be sure to respect timing if you want a creamy inside.
Flip the molds directly on each serving plate and dust with icing sugar and dark cocoa powder. Serve immediately with whipped cream. Enjoy!
Flip the molds directly on each serving plate and dust with icing sugar and dark cocoa powder. Serve immediately with whipped cream. Enjoy!
