why make this recipe
Chocolate Lava Cake is a delicious treat that brings joy to any occasion. It has a rich, gooey center that melts in your mouth, making it a favorite for chocolate lovers. The best part? It is surprisingly easy to make! Whether you are celebrating a special day or just want to indulge yourself, this cake will not disappoint.
how to make Chocolate Lava Cake
Ingredients :
- 1 cup dark chocolate
- 1/2 cup unsalted butter
- 1 cup powdered sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- Pinch of salt
Directions :
- Preheat the oven to 425°F (220°C). Grease and flour ramekins.
- Melt chocolate and butter together in a double boiler or microwave.
- Stir in powdered sugar until well combined.
- Add in eggs and egg yolks, whisk until smooth.
- Mix in vanilla extract, followed by flour and a pinch of salt.
- Pour the batter into prepared ramekins.
- Bake for 12-14 minutes until the edges are firm but the center is soft.
- Let cool for 1 minute, then invert onto plates and serve immediately.
how to serve Chocolate Lava Cake
To serve Chocolate Lava Cake, simply invert the ramekins onto dessert plates. You can dust the top with powdered sugar or add a scoop of vanilla ice cream for extra delight. Drizzle with chocolate sauce or fresh berries for a beautiful presentation and a burst of flavor.
how to store Chocolate Lava Cake
If you have leftover Chocolate Lava Cake, store it in an airtight container in the refrigerator for up to 2 days. Reheat individual cakes in the microwave for 10-15 seconds before serving to revive the gooey center.
tips to make Chocolate Lava Cake
- Use high-quality dark chocolate for the best flavor.
- Be careful not to overbake the cakes; they should be slightly soft in the center.
- Grease the ramekins well to ensure the cakes release easily after baking.
variation
For a different twist, you can add a dollop of peanut butter or caramel to the center of the cake before baking. You can also try different types of chocolate, like milk chocolate or white chocolate, for a unique flavor.
FAQs
Can I use a different type of chocolate?
Yes, you can use milk chocolate or semi-sweet chocolate instead of dark chocolate, but it may change the flavor and sweetness of the cake.
Can I make this recipe ahead of time?
Yes, you can prepare the batter in advance and store it in the refrigerator. Just pour it into the ramekins and bake when you are ready to serve.
How do I know when the cakes are done?
The edges should be firm, while the center should look slightly soft and unset. If you see the sides pull away from the ramekin slightly, it’s a good sign that they are ready!
