Chocolate Lava Cake with a Gooey Center
Category: Desserts
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Dark chocolate (70% cocoa) | 110g |
| Butter | 110g |
| Eggs | 120g |
| Sugar | 40g |
| All-purpose flour | 25g |
| Butter (for greasing) | as needed |
| Flour (for dusting) | as needed |
| Powdered sugar (for dusting) | as needed |
Instructions
Step 1: Melt the Chocolate and Butter
To begin crafting the perfect Chocolate Lava Cake, place your 110g of dark chocolate and 110g of butter into a heatproof bowl. Set the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water—this is known as a double boiler method. Stir the mixture constantly until the chocolate and butter are completely melted and blended together into a smooth, glossy consistency. Once melted, remove from the heat and let it cool down to approximately 30°C (86°F). If you don’t have a thermometer on hand, simply allow the mixture to cool at room temperature for 20-25 minutes.
Step 2: Prepare the Molds
While the chocolate-butter mixture is cooling, prepare four individual molds. Butter each mold thoroughly, ensuring every surface is covered. Then, lightly dust each mold with flour to prevent sticking, ensuring an easy release once the cakes are baked.
Step 3: Mix the Ingredients
Once the melted chocolate mixture has cooled to the desired temperature, transfer it into a blender or food processor fitted with a steel blade. Turn the machine on, and while it’s running, gradually add 40g of sugar. Let the mixture blend for a few seconds until smooth. Next, add the 120g of eggs (which is approximately 2 large eggs), and blend again until fully incorporated. Finally, add the 25g of all-purpose flour and pulse until just combined. The batter should be smooth and slightly thick.
Step 4: Fill the Molds
Using a spoon or a piping bag, carefully divide the batter evenly among the four prepared molds, filling each one with about 70g of batter. Take care not to overfill the molds; the batter should fill each one about halfway. Once all molds are filled, gently tap them on the counter to release any air bubbles trapped inside.
Step 5: Freeze the Cakes
Once the molds are filled, place them in the freezer to chill for a minimum of 6 hours. For best results, freeze them overnight. This freezing process ensures that the center of the lava cake stays gooey and molten while the exterior firms up during baking.
Step 6: Bake the Lava Cakes
Preheat your oven to 200°C (400°F). Once the cakes are thoroughly frozen, carefully place the molds in the preheated oven. Bake for 12-14 minutes, depending on your oven and how molten you prefer the center. The outer edges should be firm and slightly puffed, but the center will remain soft and gooey.
Step 7: Unmold and Serve
Once baked, carefully remove the molds from the oven. Allow them to cool for a minute or two, but not too long, or the cakes might become difficult to remove from the molds. To release the cakes, gently run a knife around the edges, then invert the mold onto a serving plate. The lava cakes should slide out effortlessly.
To finish, dust each cake generously with powdered sugar to add a delicate sweetness. Serve immediately while the centers are still warm and gooey.
Tips for Success:
- Ensure the cakes are fully frozen before baking. If you skip this step, the cakes may not have the signature molten center.
- If you prefer a slightly firmer center, reduce the baking time by 1-2 minutes.
- Customize your lava cakes by adding a small piece of chocolate or a spoonful of peanut butter inside each mold before freezing for an extra indulgent surprise.
Indulge in the decadent richness of this Chocolate Lava Cake with its signature gooey center, perfect for any occasion where you want to impress your guests or treat yourself to a comforting dessert. Enjoy the melt-in-your-mouth experience that combines the deep flavors of dark chocolate with the smoothness of butter and sugar, creating a symphony of textures that will leave everyone craving more.
