Choklad lava cake
Whisk: Whisk together egg yolks, eggs and sugar till light and creamy. Add vanilla: Add the chocolate mixture and vanilla extract and mix well. Divide: Divide the mixture into the four ramekins and refrigerate for 30 minutes and up to two hours. Preheat oven: When ready to bake, preheat the oven to F. Could there be anything more beautiful than molten chocolate oozing out of a decadent chocolate cake? Hannah Zimmerman is a self-taught home cook and lover of all things food.
Chocolate Lava Cake Recipe
She founded Bite Sized Studio in , a creative agency specializing in food photography and recipe development. Her work has been featured in publications including Forbes, Eater, and Simply Recipes. Chocolate Lava Cake is a small, individual-sized cake. The center is slightly undercooked, on purpose, resulting in a gooey, melty, and decadent treat that oozes out when you cut into it. The molten lava cakes are baked in six-ounce ramekins.
Also, reduce the cook time to 9 minutes. If you bake the lava cakes in a muffin tin, you can invert them all at once onto a large cutting board once baked. Use an offset spatula or butter knife to lift and transfer each cake from the cutting board onto dessert plates. I recommend baking the lava cakes for 11 to 12 minutes. Since every oven is different, start checking 9 to 10 minutes in. When done, the edges are firm and the centers are still soft and jiggly.
Gently poke the center of a cake with your finger to test. Over-baked your lava cakes? Next time, reduce the bake time by 1 to 2 minutes. I love this recipe because it is very customizable. Here are some delicious ideas:. Chocolate Lava Cakes do not store well once they are baked. The center will begin to harden as it cools. I do not recommend baking them ahead of time. To plan ahead: Make the batter, spoon it into greased ramekins, cover the ramekins in plastic wrap, and place them in the refrigerator for up to two days.
Just add one minute to the bake time. Leftover lava cakes can be stored in the refrigerator for up to three days, wrapped individually with plastic wrap. Reheat them in the microwave for 30 seconds before serving. Preheat the oven to °F. Use your hands to lightly grease the inside of four 6-ounce ramekins with butter.
Chocolate Lava Cake
Fill a medium pot with about 2 inches of water. Set it over medium-high heat to bring the water to a gentle boil. Place a medium heat-proof bowl on top of the pot. The boiling water should not touch the bottom of the bowl.
This is called a double boiler. Add the chocolate chips and butter to the bowl and use a rubber spatula to mix until melted. Set it aside to cool for 5 to 10 minutes. In a separate medium bowl, whisk together the sugar, eggs, egg yolks, vanilla, and salt. When the chocolate mixture feels cool to the touch, scrape it into the egg mixture. Stir to combine. Whisk in the flour until just combined.
The batter will be thick, so you can switch to a rubber spatula if needed. Divide the batter evenly into the prepared ramekins and place the ramekins on a baking sheet. Bake for 11 to 12 minutes, until the edges are firm and the centers are still soft. Carefully and gently poke the center of a lava cake with a finger. It should be jiggly, not fully set. Let the lava cakes cool for 3 minutes before serving. To invert the lava cake: Cover a ramekin with an inverted dessert plate.