RECIPE: Chocolate Lava Cake

Hello! The quarantine got me cooking like never before, and I had a huge craving for chocolate. Today, I’m back to share the recipe for my favorite dessert, the chocolate lava cake!

With this recipe, you’ll make 4 lava cakes. Keep in mind that you need an appropriate mold! You don’t have to bake them all at once; you can freeze the batter in the molds, so they’re ready to bake later.

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Ingredients:

• 140g of chocolate (I recommend using semi-dark or dark chocolate)

• 2 eggs

• 110g of butter

• 50g of sugar (I prefer using brown sugar)

• 3 tablespoons of cream (45 ml)

• 1 tablespoon of flour (15g)
  

Toppings (opcional)

Ice cream! I love pairing it with pistachio, vanilla, or mascarpone. You can also add some fruits; blackberries, blueberries, raspberries, or strawberries are amazing for example.

Preparation:

Start by melting the chocolate (cut or break it into pieces) in a double boiler, along with the butter and cream. You can also do it in the microwave, just make sure to use a microwave-safe bowl.

Whisk the eggs with the sugar until you get a pale and creamy mixture. Then, add the melted chocolate and, finally, the flour (sifted to avoid lumps, this is key).

Preheat the oven to high heat, about 220°C (428°F), for about 8 minutes.

Transfer the mixture into molds previously sprayed with oil or non-stick spray, place them on a tray, and bake them in the preheated oven at the same high temperature for about 7-8 minutes.

In the end, decorate with ice cream and fruits if you like… and enjoy! ♥

Tip:

The baking time depends on each oven. Set the timer for 7 minutes and check to make sure the cakes are firm enough not to break easily, but be careful! Don’t overbake them or you won’t get much chocolate sauce inside.

Once you make them for the first time, you’ll know exactly how long they need in your oven. It’s an easy recipe, and if they break the first time, don’t get discouraged! The key is the timing and being gentle when flipping and removing the mold. You can wait a minute or two before removing them from the mold, although I don’t wait and serve them right away. Letting them cool slightly makes them less likely to break when flipped.

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I hope you liked it ♥

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