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chocolate lava cake recipe

Chocolate Lava Cake

Steven Pennington
Elegant Dessert Designed To Impress
Print Recipe
Prep Time 12 minutes
Cook Time 13 minutes
Total Time 25 minutes
Course Dessert
Cuisine French
Servings 4 Servings
Calories 518 kcal

Suggested Equipment

Ingredients
  

  • ½ cup All Purpose Flour
  • 2 oz Semi-Sweet Chocolate ¼ cup
  • 2 oz Bitter-Sweet Chocolate ¼ cup
  • 2 Whole Eggs
  • 3 Egg Yolks
  • 1 stick Butter
  • 1 teaspoon Vanilla
  • 1 teaspoon Sea Salt
  • ¼ teaspoon Cinnamon
  • 1 Tablespoon Honey
  • 1 teaspoon Ground Coffee

Instructions
 

  • Combined Ingredients: Start by melting the butter and chocolate.
    To melt the chocolate, use a double boiler, a pot filled with water halfway, then a temperature-safe bowl sits on top. The idea is the water never comes in contact with the bottom of the bowl. Use medium heat.
    Start by melting the butter, in the photo below you can see the butter just begins to melt before adding the chocolates. Melt until smooth.
    melting butter with sweet and semi bitter chocolate over double boiler
  • Next, add the powder sugar, then add in all the eggs. Adding the sugar first will make sure the chocolate isn't too hot, scrambling the eggs.
    Suggest cracking the eggs in a separate bowl to avoid any shells.
    mix in powder sugar
  • Next comes the all-purpose flour. One thing very cool about this recipe is the low amount of flour required.
    Add the flour in 3 stages to avoid lumps. Sifting the flour beforehand is suggested.
    adding all purpose flour in 3 stages to avoid lumps
  • The first of 3 ingredients that makes our chocolate lava cake recipe the best, fresh cinnamon, dry cinnamon works well too.
    The magic of the cinnamon is the soft flavor notes it offers. It is like a backup singer, a very important role, but isn't loud yet improves the recipe.
    whole cinnamon stick
  • Special ingredient number two is local raw honey. Use what you enjoy!
    the B sisters wildflower honey bottle
  • We are baking, so often vanilla is welcomed to the party.
    adams extract pure vanilla extract bottle
  • Prepping the Ramekins or Small Bowls: Using either the butter wrapper or using cooking spray, cover the inside of the baking dishes.
    repurposed stick of butter wrapper used to grease ramekins
  • Pour chocolate into ramekins making sure to not overfill. The lava cake batter will expand in the oven due to the eggs. If you overfill, the lava cakes will pop over the tops of your bakeware. Fill ⅔ the way up the sides.
    ramekin filled two thirds the way up the side of the ramekin

Baking

  • Preheat over to 425 - Bake for 13 minutes. Timing can vary from oven to oven. When they are ready to come out of the oven they will look similar. You can see the molten chocolate trying to poke its head out of the cake.
    freshly out of the oven chocolate lava cake still in ramekin

Plating

  • Take a small knife and run it around the outside of the ramekins.
  • Invert the ramekin over a small plate and the lava cake will come straight out.
  • Cover with powder sugar for a nice garnish and presentation
    chocolate lava cake cut in half with fork with the ooey-gooey chocolate in the middle

Notes

Do not overfill the ramekins.
Under-baking is better than over-baking to ensure the molten chocolate experience.
Crack the eggs over a second bowl to make sure of zero eggshells before adding to the mix.
For presentation, add powder sugar to the top and cover.
Keyword Chocolate Lava Cake