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Love is in my Tummy

Plant-based flavor

October 31, 2012 By Tina Dawson 10 Comments

Molten Chocolate Lava Cake

If you’ve never tasted this Molten Chocolate Lava Cake, then you are truly missing out on a unique Chocoholic experience. But beware! This is NOT suitable for the faint-hearted. 
Molten Chocolate Lava Cake

Ever since Dominos Pizza put lava cakes on their menus, I’ve been wanting to make them. I always assumed that it was a basic chocolate cupcake recipe with a chocolate bar placed in the center before baking. I’ve learned now that that’s just a variant of the original recipe. The original recipe is far more exciting and so much more decadent! No store-bought kind would ever hold a candle to this homemade version!

I am a huge fan of the Big Bang Theory and in one episode, Raj (a character in the series) bakes these lava cakes for a girl his parents matched him up with. And since the day I saw it, I haven’t been able to take my mind off these babies!

Soufflé Sucess everytime!

Anyone who’s made a soufflé in their lives would know how finicky and unpredictable they can be. The Lava cake is essentially just that: an incredibly special soufflé! But fear not, this is a tried-and-tested recipe that will give you consistent results if followed to the letter! Here are somethings you need to remember while making this Molten Chocolate Lava Cake:

  1. The best quality chocolate yields the most delicious lava cake. I use Ghirardelli (60% cacao) bittersweet chocolate chips. You will also need these 4oz ceramic ramekins.
  2. To prevent the tops of your baked soufflé from sinking once it comes out of the oven, use a manual whisk instead of an electric one.
  3. Fill the ramekins to only 3/4th of it’s capacity.
  4. Butter and dust the ramekins with sugar, if you plan to turn the soufflés out of the ramekins before serving. They’ll pop out without any difficulty.
  5. Since there’s no leavening agent (baking powder/soda) in this recipe, you can make the batter ahead of time, and bake them as lunch/dinner is being served. If you are baking a refrigerated batch of batter, either bring the batter to room temperature or increase the baking time proportionately.
  6. The cake, even though it may look underdone when it’s time, will continue to cook as it cools. So take it out at the prescribed time for that perfect lava center.
  7. The classic under-done gooey center can be regulated by adjusting the baking time.
    • For a very, very liquid center that’s almost hot-chocolate like, 8 minutes.
    • For the perfect lava center, that’s just gooey and will pour out when cut into, 10 minutes
    • For a gooey center that does not flow out, rather feels custard-like, 12 minutes.

Watch you guests’ eyes pop out when they take a slice and the Molten Chocolate Lava pours out. Stand proud and give a nonchalant shrug of the shoulder and say, ‘It was nothing!’ Truth be told, it really was nothing, but they don’t need to know that! Live your Master Chef moment, every time!

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.

Molten Chocolate Lava Cake

Created by Tina Dawson on October 24, 2016

Molten Chocolate Lava Cake

  • Prep Time:20m
  • Cook Time:10m
  • Total Time:30m
  • Serves: 6
  • Yield: 6 lava cakes

Ingredients

  • 4 tbsp. cold butter, chopped
  • 240 g (8.5 oz) bittersweet chocolate (60% cacao), chopped
  • 3 large eggs at room temperature
  • 1/2 c granulated sugar
  • 1/3 c all-purpose flour
  • 1 tsp. vanilla extract (or 1/4 tsp vanilla bean paste)
  • 1/4 tsp. salt
  • 1 tsp. instant coffee powder (optional)
  • Cold Butter, for greasing the ramekins
  • 4 -6 tsp granulated sugar, for dusting the ramekins
  • Icing sugar, for dusting the ramekins (optional)

Instructions

  1. Preheat the oven to 400°F/200°C. Grease 6 (4 oz) ramekins with butter, dust with granulated sugar on all sides and set aside.
  2. In a small bowl, combine chopped chocolate and butter and melt it, either in a microwave or on a double boiler. Stir and let cool completely.
  3. In a medium bowl, whisk eggs and sugar until frothy. To it, add the melted chocolate, flour, instant coffee powder, salt and vanilla. Fold until completely combined.
  4. Divide batter into the prepared ramekins, smoothing the tops. Transfer ramekins to a small baking tray.
  5. Bake in the preheated oven at 400°F/200°C for 8 minutes (for a very liquid-y center) | 10 minutes (for perfectly gooey center) | 12 minutes (for minimal gooey-ness).
  6. Transfer ramekins to a wire rack and let cool until warm to the touch. The cakes will continue to cook as they cool and reach their perfect level of lava consistency.
  7. Serve the warm lava cakes topped with berries, nuts, ice-cream or just a sprinkle of icing sugar. Dig in and enjoy!
Source: Adapted from Martha Stewart
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Filed Under: All Recipes, American, Chocoholics Anonymous, Chocolate, Cuisines, Desserts Tagged With: Cakes, Dessert, Egg

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Reader Interactions

Comments

  1. Andrea @ Cooking with Mamma C says

    November 11, 2016 at 1:26 pm

    We love Big Bang Theory! I’ve had molten chocolate lava cakes on my bucket list for so long. Thanks for all of your tips!

    Reply
    • Tina Dawson says

      November 11, 2016 at 1:46 pm

      Wooo hooo! Another BBT fan! I was in Warner Bros. Studios recently and got to see the current BBT set, for reals! Good luck with the lava cake! 🙂

      Reply
  2. Linda @ Your Daily Food Choices says

    November 11, 2016 at 12:19 pm

    These lava cakes look divine! Love the raspberries on top.

    Reply
    • Tina Dawson says

      November 11, 2016 at 1:47 pm

      Thanks so much Linda!

      Reply
  3. Taylor says

    November 11, 2016 at 11:27 am

    OMG is this real life?! These look SO delicious…and I’m with you on the Domino’s ones. So good.

    Reply
    • Tina Dawson says

      November 11, 2016 at 12:19 pm

      It’s as real as it gets! Have at it girl! It’s so much better than the store-bought ones!

      Reply
  4. Evi says

    November 11, 2016 at 11:16 am

    this looks amazing! so chocolaty!

    Reply
    • Tina Dawson says

      November 11, 2016 at 11:21 am

      Thanks Evi!

      Reply
  5. Fiona Saluk says

    November 11, 2016 at 11:11 am

    omg this looks so good!! I’ll have to figure out a way to sneak a hidden veggie in there but this is for sure on my winter baking list! Love the video 🙂

    Reply
    • Tina Dawson says

      November 11, 2016 at 11:21 am

      Oooo zucchini must be perfect to ‘hide’ in there! Good luck Fiona!

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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