Chocolate Molten Lava Cake
After a long day you’ll be forgiven for thinking you deserve something nice for dessert and If you’re a fan of chocolate, you’re in for a real treat. I’ve been on a diet for the past 4 months now and I have to warn you that this is not a diet friendly addition to your meal!
This recipe is a personal favourite of mine. If you’ve ever been to ours for dinner, you’re pretty much going to be given one of these. It’s super easy, ridiculously delicious and is definitely one of my “go to” puddings.
The recipe for these chocolate molten lava cakes makes 4 portions, and to be honest it’s more than enough. These gooey, rich cakes are one of those desserts where if you have too much, you’ll know it. These puddings pack the perfect kick of luxurious dark chocolate with just enough sweetness to make it to most people’s tastes. Perfectly paired with my vanilla bean ice cream recipe!
I want to learn how to put a different filling in the middle. I thought about adding a frozen ball of salted caramel in the mixture before it goes into the oven. Or maybe a white chocolate cake with a raspberry centre? Will have a go with this next time but I’m salivating just thinking about it. Thank goodness today was a cheat day!
Go on, give them a go!
Chocolate Molten Lava Cake
- 200 g Unsalted Butter cut into cubes + Extra to grease
- 100 g dark chocolate the darker the better I think, broken into squares
- 2 eggs
- 20 grams of plain flour
- 100 g caster sugar
Turn the oven on to 200 degrees.
Take four ramekins or fondant moulds. Grease them with some of the excess butter and line the sides with caster sugar. I just pour the caster sugar in and mix the ramekin around at an angle until the sides are evenly coated, discarding any excess. Doing this should help the batter to not stick to the sides.
Place the unsalted butter into a microwaveable bowl and microwave for 2 minutes, stopping at one minute to give a good mix.
Once the butter has completely melted, add the chocolate, and stir until incorporated. If the butter has cooled down too much, add back to the microwave for another 30 seconds. You'll end up with a beautifully glossy chocolate liquid. It will look divine but trust me, don't taste it yet. Allow the mixture to cool.
In a separate bowl add the eggs, flour and sugar. Using an electric hand whisk, mix well until the you're left with a light and fluffy mixture that has doubled in size.
Take the cooled chocolate/butter mixture and begin to fold it into the eggs, flour and sugar. Best way is to pour maybe a fifth of the chocolate mixture in and just drag a spatula down the center, repeating until all combined. This way you're not mixing the air out of the eggs mixture. You'll be left with a gorgeously dark batter.
Pour the batter evenly between the four ramekins and place in the center of the oven on a tray. Keep them close together so they all cook evenly.
Leave them in the oven for our about 12-15 minutes. When you get to 15 minutes if the tops look too liquidy, leave them in. They'll be ready when there is only the slightest hint of a wobble.
When you're happy that they're done, take them out of the oven. The ramekins will be RED HOT at this point so be careful. I like to let them sit for a few minutes before turning them out. In theory the sides are still cooking from the heat of the ramekins, adding some extra structure to the cake.
To turn out the cakes, take a knife and run it around the edges. Place a plate on top and, using a tea towel around the ramekin, lift the plate and ramekin and turn them upside down. Remove the ramekin and voila! Serve with ice cream.... or any cream for that matter. YUM!