If you’re a chocolate lover, one dessert likely tops your bucket list—choco-lava cake! This indulgent treat features a moist cake exterior with a gooey, molten chocolate centre that oozes out when you cut into it. The best part? Making a choco-lava cake at home is easier than you think. Follow this simple recipe and enjoy a bakery-quality dessert in the comfort of your home.
Ingredients
Here’s what you’ll need:
- Dark chocolate: 100 grams (roughly chopped or in chips)
- Unsalted butter: 100 grams
- All-purpose flour: 50 grams (sifted)
- Powdered sugar: 100 grams
- Eggs: 2 whole eggs + 2 egg yolks
- Vanilla extract: 1 teaspoon
- Cocoa powder: For dusting
- Optional toppings: Ice cream, powdered sugar, or fresh berries
Step-by-Step Instructions
1. Prep Your Ingredients
Start by preheating your oven to 200°C (392°F). Grease your ramekins or muffin molds with butter and dust them lightly with cocoa powder. This ensures the cakes don’t stick to the mold and gives the outer crust a rich finish.
2. Melt the Chocolate and Butter
In a heatproof bowl, combine the chopped dark chocolate and butter. Melt them together using the double-boiler method (placing the bowl over a pot of simmering water) or in the microwave in 15-20 second bursts, stirring between intervals. Mix until smooth and set aside to cool slightly.
3. Whisk the Eggs and Sugar
In a separate bowl, whisk together the whole eggs, egg yolks, and powdered sugar until the mixture becomes pale and fluffy. This step incorporates air, which gives the cake its light texture.
4. Combine Wet and Dry Ingredients
Gradually add the melted chocolate mixture into the egg-sugar mixture, stirring gently to combine. Add the vanilla extract for an extra layer of flavor.
Sift the all-purpose flour over the wet ingredients and fold gently using a spatula. Be careful not to overmix; you want the batter to remain light and airy.
5. Pour and Bake
Divide the batter evenly into the prepared ramekins or molds, filling each about ¾ full. Place the molds on a baking tray and bake in the preheated oven for 10-12 minutes.
Keep a close eye on the cakes— the edges should be set, but the center should remain soft to ensure the molten lava effect.
6. Cool and Serve
Once baked, let the cakes cool for 1-2 minutes. Carefully invert each mold onto a serving plate and gently tap to release the cake.
For the ultimate indulgence, dust with powdered sugar and serve immediately with a scoop of vanilla ice cream or fresh berries.
Pro Tips for Perfect Choco-Lava Cakes
- Timing is Key: Slightly under-baking is essential for the gooey center. Err on the side of caution and check your cakes at the 10-minute mark.
- Use Quality Chocolate: The flavor of your lava cake depends heavily on the chocolate you use. Opt for good-quality dark chocolate with at least 60% cocoa.
- Prep Ahead: You can prepare the batter ahead of time and refrigerate it for up to 24 hours. Just bring it to room temperature before baking.
Final Thoughts
Choco-lava cake is the ultimate dessert for special occasions or when you simply want to treat yourself. Its rich, chocolatey goodness paired with the thrill of cutting into the molten center makes it a crowd-pleaser every time. With this recipe, you’ll have a decadent dessert ready to impress in no time.
So, grab your ingredients, preheat your oven, and let the magic of molten chocolate unfold. Happy baking!
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