Chocolate Lava Cake is a dessert made of a soft and gooey chocolate center surrounded by a crispy cake exterior. It is typically made by baking a mixture of chocolate, butter, sugar, eggs, and flour in a ramekin until the edges are set but the center remains soft and liquid. When served, the cake is inverted onto a plate, revealing the melted chocolate center that "flows" like lava. It's frequently served warm with a scoop of ice cream or whipped cream.
WHAT ARE SOME SERVING IDEAS?
With a scoop of vanilla or chocolate ice cream
Fresh berries such as raspberries, strawberries, or blackberries
With whipped cream or whipped topping
With a drizzle of caramel or hot fudge sauce
With a dusting of cocoa greasepaint or pulverized sugar
With a side of vanilla or chocolate custard or creme anglaise.
CAN I MAKE THIS AHEAD OF TIME
Yes, chocolate lava cake can be made ahead of time. You can bake the cakes, let them cool to room temperature, wrap them well in plastic wrap or aluminum foil, and store them in the refrigerator for up to 3 days. Reheat the cakes in a preheated 350°F oven for about 10 minutes before serving. Alternatively, you can freeze the baked cakes for up to 2 months. Thaw the cakes overnight in the refrigerator before reheating.
CAN I FREEZE THESE LAVA CAKES?
Yes, you can freeze chocolate lava cakes. After baking and cooling the cakes, wrap them well in plastic wrap or aluminum foil and place them in a freezer-safe container. Freeze the cakes for up to 2 months. Thaw the cakes overnight in the refrigerator before reheating them in a preheated 350°F oven for about 10 minutes. Note that the texture of the cake may change after freezing and reheating, but the flavor should remain the same.
WHAT IF I DON’T HAVE RAMEKINS?
If you don't have ramekins, you can use alternative containers such as oven-safe coffee cups, custard cups, or even muffin tins. Make sure to adjust the cooking time and temperature as necessary. It's also important to ensure that the substitute container is safe for use in the oven.
Ingredients:
- 4 oz semisweet chocolate, chopped
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 3 large eggs
- 3 large egg yolks
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
Instructions:
Preheat the oven to 425°F. Grease 4 ramekins and dust them with cocoa powder.
In a heatproof bowl set over a saucepan of simmering water, melt together the chocolate and butter until smooth. Remove from heat.
In a separate bowl, beat together the sugar, eggs, egg yolks, and vanilla extract until light and fluffy.
Gradually mix the melted chocolate mixture into the egg mixture.
Stir in the flour until just combined.
Divide the batter evenly among the prepared ramekins.
Bake for 12-15 minutes or until the edges are set and the centers are still slightly jiggly.
Let the cakes cool for 2 minutes, then carefully turn them out onto serving plates. Serve it on the table warm with vanilla ice cream.
Enjoy your delicious, gooey chocolate lava cake!