You’ll be transported to chocolate heaven with this blog post on Chocolate Lava Cake! If you love rich, molten chocolate hidden beneath a delectable cake exterior, this recipe is for you.
What is lava cake?
A lava cake, also called a molten chocolate cake, is a decadent dessert known for its gooey center of warm liquid chocolate. The contrast between the warm, liquid chocolate filling and the dessert’s outer cakelayer, which has a slightly firmer texture, makes this dessert unique.
How are chocolate lava cakes made?
Chocolate lava cakes are made by combining a batter of dark chocolate, butter, eggs, sugar, and flour. The foundation of the gooey center is a mixture of high-quality chocolate and butter. When heated, this mixture becomes smooth and liquid. The more chocolate you use in your batter, the more intense the molten center will be.
What’s the difference between a souffle and a lava cake?
The main difference between a soufflé and a lava cake is texture. A soufflé is light, airy, and often rises to an impressive height in the oven. The soufflé batter is whipped full of air which results in a delicate, fluffy interior. In contrast, a lava cake is dense with a gooey molten center. The outer layer of a lava cake is set while the interior remains liquid. While both desserts may contain chocolate, their compositions are different: Soufflés are made by folding beaten egg whites into a flavored base (like chocolate), creating an airy texture. Lava cakes have a basic batter where the ingredients are simply mixed together; they don’t rise like soufflés but rather maintain the same height throughout baking.
Which chocolate is best for lava cakes?
For the best results, use dark chocolate with a high cocoa content of 70% or more. The rich and intense flavor of dark chocolate complements the gooey, molten center of your lava cake nicely. However, you can also use semi-sweet chocolate if you prefer a slightly sweeter taste. It’s important to choose high-quality chocolate for excellent results.
Are chocolate lava cakes best eaten hot or cold?
Lava cakes are best eaten hot. The highlight of this dessert lies in the warm, molten center that flows out when you cut into it. The contrast between the hot, gooey interior and the firmer outer layer is what makes this dessert so indulgent and satisfying.
Chocolate lava cake recipe
- 4 ounces of 70% dark chocolate
- 1/2 cup of unsalted butter
- 1 cup of granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup of all-purpose flour
- A pinch of salt
- Preheat your oven to 425°F (220°C).
- Butter the inside of 6 small ramekins or soufflé dishes, then dust them with cocoa powder until they are fully coated.
- Melt the chocolate and butter together. Place them in a microwave-safe bowl and heat for 20-30 second intervals, stirring until smooth. Be careful not to overheat or burn the chocolate.
- In a separate bowl, whisk together the granulated sugar and eggs until well combined. Whisk in the egg yolks and vanilla extract.
- Add the melted chocolate mixture to the egg mixture and stir until well blended.
- Sift in the flour and add a pinch of salt. Gently fold these dry ingredients into the chocolate mixture, being careful not to overmix. The batter should be smooth and lump-free.
- Divide the batter evenly between the prepared ramekins.
- Place the lava cakes on a baking sheet and bake for 12 to 15 minutes. The lava cakes are done when the outer edges are set and firm, but the centers are still soft and slightly jiggly.
- Remove the lava cakes from the oven, and let them cool for several minutes.
- Use a butter knife to loosen the edges of each cake, then invert onto a serving plate.
- You can garnish the lava cakes with powdered sugar, cocoa powder or a scoop of your favorite ice cream.
- Serve immediately and enjoy the warm, gooey chocolate heaven!
We hope you enjoyed this recipe. For more great recipes, check out the rest of our CocoTerra blog.