Chocolate lava cake is such a lovely chocolate dessert! And I was totally oblivious by the fact that is is actually very easy to make. It looks far more complicated than it is though. Do give it a try, you will be over the moon!
Oh let me tell you first that I am not really a baker, or a dessert maker.
Especially when it comes to chocolate.
But sometimes I feel like I should give it another try and overcome my baking fears. And that’s what I did for this chocolate lava cake!
However I got some help from outside.
That also made things a little easier for me. Because credits for this chocolate lava cake go to my oldest sister. She assured me that this was such an easy dessert to make. And that’s also because she has this great trick up here sleeve.
She told me that you need to chill the chocolate batter overnight first in the ramekins. And then the next day place those cold ramekins in the hot oven… It sounded so easy!
And I had every reason to believe her. Because I tasted these lava cakes at her place one evening and I just had to see it for myself. And guess what happened the very first time that I prepared these lava cakes?
Well they turned out just perfect.
Easy Chocolate Lava Cake (Moelleux)
I’m not much of a sweet tooth.
But I do love a good old classic moelleux. That’s how you call these lava cakes in France, moelleux au chocolat.
So key element in this recipe: chill the chocolate batter overnight and place the cold ramekins in the hot oven. That’s how you end up with a set cake on the outside and a runny chocolate filling in the center.
Do you love chocolate treats?
Then also check out my homemade chocolate pudding!
Easy Chocolate Lava Cake Recipe
Chocolate lava cake, a lovely chocolate dessert! Chill the chocolate batter overnight and place the cold ramekins in the hot oven... Easy!
- 4,5 oz unsalted butter (125 g), diced
- 4,5 oz semi-sweet chocolate (125 g), chopped
- 2,5 oz caster sugar (70 g)
- 1 oz plain flour (28 g)
- 1 egg yolk at room temperature
- 2 eggs at room temperature
Add the eggs, egg yolk and sugar to a large bowl
Beat until the mixture is smooth and creamy. This will take about 8 minutes by hand, 5 minutes if you use a stand mixer or an electric hand mixer.
Then put the eggs aside until later. Add the diced butter and chopped chocolate to a heat-resistant bowl.
Place this over a pan with boiling water (double boiler) until the butter and chocolate have melted fully. Then take the bowl off the heat (watch out, it’s hot) and let the chocolate cool for a few minutes. Then pour in half of the beaten egg mixture in a steady stream.
Quickly beat the eggs and chocolate so that the eggs don’t scramble. Then pour this mixture back into the bowl with the remaining egg and sugar mixture.
Stir very well. Then add the flour.
Stir the chocolate batter well. Butter 4 ceramic ramekins with extra butter and divide the batter evenly over them. Fill the ramekins for about 3/4, not to the brim. The batter will rise while baking.
Then place the ramekins in the fridge and let them chill overnight. Next day, place the ice cold chocolate ramekins in a preheated oven at 356°F (180°C) and bake the cakes for about 10 minutes. Once baked, remove them from the hot oven. Run a sharp knife around the edge of the cakes. Then carefully place them upside down on a plate and remove the ramekin. Serve hot.