By This Chocolate Lava Cake Recipe balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Chocolate Lava Cake Recipe captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Chocolate Lava Cake Recipe becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
448 g chocolate, chopped
448 g unsalted butter
224 g granulated sugar
75 g all-purpose flour
16 oz chocolate
2 cups unsalted butter
1 cup granulated sugar
PREPARATION STEPS
Prepare the Moulds:
Brush your moulds with softened butter to prevent sticking.
Dust them with flour, shaking off any excess. Set aside.
Melt the Chocolate and Butter:
Using a double boiler, melt the chopped chocolate and unsalted butter, whisking occasionally until fully melted.
Set aside, ensuring the mixture remains warm but not hot.
Whisk the Eggs and Sugar:
In a stand mixer fitted with the whisk attachment, beat the eggs, egg yolks, and granulated sugar on high speed.
Continue whisking until the mixture doubles in volume and becomes pale, light, and airy.
Combine the Mixtures:
Gradually pour the melted chocolate and butter into the egg and sugar mixture, whisking continuously to incorporate.
Sift in the all-purpose flour and whisk on high speed for about 20 seconds until the batter is smooth.
Portion the Batter:
Divide the prepared batter evenly into the prepped moulds.
Bake the Lava Cakes:
Preheat the oven to 177°C (350°F).
Bake the cakes on a high fan setting for 7 minutes, or until the sides are firm but the centres remain soft and gooey.
Serve:
Allow the cakes to cool for a minute or two, then gently invert them onto plates.
Serve warm with a dusting of powdered sugar, a scoop of vanilla ice cream, or fresh berries.
Tips for Success:
Mould Preparation: Ensure every mould is evenly buttered and floured for easy release.
Doneness: Check for firm edges and a slightly jiggly centre to achieve that perfect molten core.
Make-Ahead Option: You can prepare the batter in advance, refrigerate, and bake just before serving.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
