Tuesday February 28th 2017
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Chocolate Lava Cake

My hubby is out of town this weekend, so I decided to curl up on the sofa tonight, watch Love Actually, and enjoy a delicious chocolaty treat… CHOCOLATE LAVA CAKE!  Lava Cake recipes seem to be popping up everywhere I look.  I can certainly understand why… who doesn’t love ooey, gooey chocolate filling oozing out of a pretty and delicious chocolate cake? I have tried several lava cake recipes and tweaked a few to find my favorite, easy recipe (which just happens to call for ingredients I always have in my pantry).  This is what you will need to make 4-6 lava cakes (depending on the size pan you use)…

Ingredients:

  • 6 oz. (1/2 avg bag) Semi-Sweet Baking Chocolate -I have also used Lindt Dark chocolate bars (70% cocoa) and that worked great too!
  • 6 oz. Butter (cut into small sections and brought to room temperature)
  • 3 Whole Large Eggs
  • 1/2 cup sugar (granulated)
  • 1/3 cup flour
  • Either Baker’s Joy spray or butter to grease your pan or ramekins
Preparation:
  1. Preheat your oven to 350°F
  2. Melt your chocolate.  This can be done by using a double boiler or the microwave.  I microwaved my chocolate in a microwave safe bowl at a power level of 3 for 2 1/2 minutes.  However, each microwave is different and it is very important that you do not burn your chocolate.   Keep a very close eye on the chocolate as it is warming and stop it every 20 seconds or so to stir.  It may look like your chocolate is not melting and is holding chip form, but then you will stir it and realize it is completely melted and ready to use.
  3. Once your chocolate is melted enough to stir smooth, stir in the butter until the entire mixture is melted and blended.
  4. In a separate, medium sized bowl, beat the eggs and sugar together until the mixture begins to turn white.
  5. Add the melted chocolate mixture to your egg/sugar mixture and stir.
  6. Stir in the flower.
  7. Thoroughly spray or butter the muffin pan or ramekins you will be cooking your lava cakes in.  I used two different pans as examples this evening and to test cooking times.  This is what they looked like:
  8.  Pour the batter into the pan.
  9. Cook for 10 1/2 minutes.  This should give you a cake top that is cooked through but a center that is gooey.
  10. Hold a plate or serving dish upside down on top of the cooked lava cakes in the pan and flip the pan and plate over together.  Your lava cakes should slide right out of the pan and onto the plate.

Your chocolate lava cakes are ready to eat! They are delicious just as is; however, if you would like to add something to them, I love vanilla ice cream, whip topping, powdered sugar, a chocolate drizzle, raspberries… or ALL OF THESE!  🙂

Now a few side notes.  The amount of time you leave your lava cakes in the oven dictates how gooey they will turn out.  This is what my 10 1/2 minute lava cake looked like:

As you can see, when I cut into it, chocolate came ooooooozing out.
Now, if you would like your cake a little more firm (or even solid but moist in the center) leave it in for a minute or two longer.  I left the cakes in the larger pan in for 11 1/2 minutes.  I wanted them to be solid chocolate cake cups sturdy enough to hold raspberries (and I would have loved some vanilla ice cream but was out!):
11 1/2 minutes gave my cakes solid structure but still left the bottom center gooey.
Lava cakes really are best when served right out of the oven.  They can be warmed in the microwave for a few seconds to get their gooey center back, but they are never as good as they were right out of the oven.  If you are having guests over and are pressed for time, I recommend making your full mix a few hours before dinner, covering it, and refrigerating it until 10 minutes before you are ready to bake.  Pull the mix out, let it sit for 10 minutes while your oven preheats, and bake as instructed above!
I have shared this recipe at these sites.

And Crazy For Crust

Two Maids a Milking

 

Everyday Sisters

 

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