Chocolate Lave Cake

Chocolaty, delicious, magical, and unbelievably flavorful. 

Chocolate lave cake has this unbelievable chocolate flavor that I have not been able to duplicate. Everyone says, chocolate melts in your mouth, but this lava cake is just such a delicate chocolate taste and literally melts in your mouth. 

Makes about: 8 servings with 3.5 ounce ramekins or 4 servings with 6 ounce ramekins

Takes about: 40 minutes 

Difficulty: 2 out of 5 

Prep:

Butter and flour - very very well - 8 ramekins that are 3.5 ounces or 4 ramekins that are 6 ounces

Preheat the oven to to 450 degrees F.

Ingredients: 

Lava Cake:

1/4 cup unsalted butter - plus some for buttering the ramekins

6 ounce bittersweet or semi-sweet chocolate - chopped 

2 tablespoons heavy whipping cream

2 tablespoons powder sugar

2 eggs

2 egg yolks - the 2 egg whites will not be used 

1/4 cup sugar

1 teaspoon vanilla extract 

A pinch of salt

2 tablespoons flour

Whip Cream: 

1 cup heavy whipping cream  

2-4 tablespoons powder sugar - add more if more sweetness is desired 

Instructions:

- Step 1 - Melt the Chocolate

In a double boiler, melt the 1/4 cup of butter, the 6 ounces of chopped chocolate, the 2 tablespoons of heavy whipping cream, and the 2 tablespoons of powder sugar until well combined. 

Once melted, pull off the double boiler and let sit until needed. 

- Step 2 - Whisk Remaining Ingredients Except Flour

In a medium bowl, add the 2 eggs plus the 2 egg yolks, the 1/4 cup of sugar, 1 teaspoons of vanilla extract, and a pinch of salt. 

Whisk ingredients until  the mixture has thickened and ribbons form.

This can take 3-10 minutes. It will seem like these ribbons will never happen, but just keep mixing.

- Step 3 - Fold in Flour

Once ribbons have formed, sift the flour into the egg mixture and fold it in carefully. 

- Step 4 - Fold in Chocolate Mixture

This step is the hardest part because the chocolate mixture is still warm and the goal is to not cook the eggs and turn the batter into chocolate scrambled eggs. 

I, unfortunately, did not get pictures as this time because I was pouring and mixing and did not have a third hand to take pictures; however, if you work quickly, it will turn out perfect. 

So, temper the mixture, pour 1/4 of the chocolate mixture into the egg mixture while mixing constantly until the mixture is completely mixed.

Once mixed, add the remaining chocolate mixture into the egg mixture and fold until everything is one consistency . 

- Step 5 - Fill the Ramekins

Fill each ramekin equally - about 2/3 to 3/4 of the way full. 

I found using an ice cream scoop that has the trigger (the little lever that pushes the ice cream out of the scoop) works perfectly for this because it is about the same size scoop in each ramekin - just keep scooping until all the batter is gone 

- Step 6 - Bake the Cakes

Place the ramekins on a baking tray or cookie sheet and bake for about 8-12 minutes.

The tops will be soft, but not firm. 

This is the one cake that it is okay if the cake giggles a little when you move it. 

- Step 7- Cool and Serve!

Let the cakes sit in the ramekins for about 2 minutes and then turn upside down on a plate and serve with berries and fresh made whip cream.

Recipe was adapted from Food Networks "Molten Chocolate Cakes with Raspberries and Cream." 

This recipe was given to me by a friends mother. She had loved this recipe so much that she has it printed out and spots of chocolate stuck to it. Hope you enjoy just as much as we have. 

Recipe for Whip Cream:

In a large bowl, beat 1 cup of whip cream on high speed until soft peaks form, then slowly add sugar until the desired sweetness is achieved.