Chocolate lava cake
Chocolate lava cakeJump to Recipe
Chocolate lava cake / Molten chocolate cake / Chocolate fondant
Intensely chocolate little cake with warm and gooey flowing center of melted chocolate. The preparation is super simple and quick. It will be ready in about 20 minutes! Perfect for a special occasion or when you have a chocolate craving!
Give it a try, it’s a simple yet decadent dessert. It‘s, in my opinion, one of the most delicious chocolate desserts!
For chocolate lovers I also have these decadent chocolate desserts:
Chocolate fondant is very simple to make, but it‘s good to pay attention to a couple of things. Below the recipe, you‘ll find step by step photos.
How to make a perfect chocolate fondant:
– The baking time is very important, just 1-2 minutes make the difference. For us, the ideal baking time is 11 minutes, which yields medium amount of chocolate lava. If you want a very runny center, bake the fondant for about 9 minutes. However, the runnier the center, the harder transfering the cake to a plate is. In many restaurants a chocolate fondant is served directly in the ramekin. Under a thin chocolate cake lid you‘ll most likely find a lot of runny chocolate (it would be imposible to transfer such chocolate fondant to a plate). Everything depends on your preferences. The longer the baking time, the less chocolate lava you‘ll have. Longer baked chocolate lava cake won‘t have a runny center at all and will be just a regular chocolate cake, but it still will be very delicious! Please, have also in mind that each oven bakes differently.
– The ramekins must be thoroughly greased with butter and sprinkled with cocoa powder, otherwise, the dessert can stick to the baking dish. If this happens, you can just eat the chocolate lava cake with a spoon.
A few words about the ingredients. To make a chocolate lava cake you‘ll need:
– Chocolate – this is the most important ingredient of this dessert, so it must be of good quality. It‘s best to use dark chocolate. I made a chocolate fondant with milk chocolate once, as I didn‘t have dark chocolate on hand that day and the chocolate craving was striking. I added only a tablespoon of sugar (instead of three) and the same amount of chocolate as in the recipe. The cake turned out ok, but it was too sweet. You can balance the sweetness with unsweetened whipped cream and orange segments. The bitter chocolate version is much better though!
– Eggs – some of the recipes call for adding yolks. I have also tried this version. It tastes indeed better, but it‘s not a big difference. One additional yolk can be added to the recipe below, but I would add it only if you have some leftover yolks in the fridge. The cake will rise slightly more.
– Sugar – I used light brown sugar, because I like its caramel taste, but of course you can use cane or white sugar.
– Vanilla extract – improves the taste of almost everything. Use the real extract, not the aroma. If you don‘t have that on hand, you can use vanilla sugar (also, preferably with real vanilla beans). Instead of a vanilla flavor, you can add a teaspoon of grated orange zest.
– Butter – delicious, real butter with a minimum 82% fat content, use european-style, unsalted butter.
– Salt – always add a pinch to sweet bakes, it complements sweet taste of the dessert.
– Flour – its important not to add too much flour (I added just 1 tbsp). Chocolate lava in the center of the dessert is actually underbaked chocolate cake, so too much flour will cause it tasting floury.
Chocolate lava cake
chocolate lava cake:
- 80 g dark chocolate 2.8 oz, should be of good quality
- 50 g butter 1.8 oz
- 1 large egg
- 3 tablespoons light brown sugar or cane / white sugar, 35g
- 1 teaspoon vanilla extract not aroma, or 1 teaspoon vanilla sugar
- pinch of salt
- 1 tablespoon flour 10g
- 1 teaspoon butter
- 1 tablespoon cocoa powder unsweetened
- whipped cream: ¼ cup heavy whipping cream + 1 tablespoon sugar
- fresh strawberries raspberries, blueberries or other favorite fruits
Preheat the oven to 220 °C / 450 ° F / Gas Mark 8.
Prepare 2 small ramekins (mine have a diameter of 7.5 cm / 3 inch, measured at the bottom), grease them generously with butter, then coat the sides with the cocoa powder (important). Dump out any excess cocoa.
In a small pot, melt the butter, when hot (but not boiling), take off the heat. Add the broken into small pieces chocolate. Stir until the chocolate is completely melted. Set aside.
In a medium bowl, using a mixer, whisk the egg, sugar, vanilla extract and salt. Mix for about 1-2 minutes, until lightly frothy (you don‘t have to mix it so long as for a pound cake).
Add the melted chocolate to the egg-sugar mixture, whisk until just combined.
Add the sifted flour and gently fold to combine.
Divide the batter evenly between the two ramekins (fill it up to approx. ¾ of its height, cakes will rise only slightly). Lightly tap the ramekins, put them in the oven and bake for about 11 minutes.
Remove from the oven, set aside for a minute, separate the cakes from the ramekins using a small knife (important). Cover the ramekin with a small plate, flip upside-down, lift the ramekin using a sprinkled with water kitchen towel, leaving the cake on the plate.
Serve warm, preferably with whipped cream and fresh strawberries.
Whipped cream: using a mixer, beat the cold heavy whipping cream with sugar for a few minutes until you get stiff peaks.
– The baking time is very important, one minute more or less results in different amount of chocolate lava. Every oven bakes a little different. Adjust the baking time to your preferences. Bake the dessert for 9 minutes if you want a lot of chocolate lava. 11 minutes, as in the recipe, yields a medium amount of molten chocolate filling.
– The ramekins must be thoroughly greased and sprinkled with cocoa, otherwise, the dessert can stick to the baking dish.
– You can add an extra egg yolk if you have one on hand (the cake will rise slightly more).
Did you make this recipe? Let me know how you liked it in the comments below!
Chocolate lava cake – step by step:
This post was first published in February 2018 and updated in February 2019.