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Molten Chocolate Cakes
Recipe video above. The one thing that sets these Lava Cakes apart from the rest? The molten centre isn't just raw cake batter, it's melted chocolate. No more stress about overcooking the molten centre - because chocolate will always ooze. And chocolate trumps raw cake batter in the texture and taste test, always!Shortcut tip: Use a Lindt ball in place of the ganache. I'd use the dark chocolate balls (blue wrappers). Readers have tried and LOVE this!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●microwave
- ●oven
- ●whisk
📝 Preparation Steps
1
Molten chocolate ganache:
2
Place chocolate and cream in a microwave-proof bowl. Microwave on high for three 20-second bursts, stirring in between, until chocolate is melted and smooth.
cream (, heavy/thickened)4 tbspIce-cream or cream (highly recommended!)
3
Let cool on the counter for ⏱️ 10 minutes, then refrigerate for ⏱️ 3 hours or until firm enough to scoop into balls. (Note 3)
4
Cake:
5
Preheat oven to 200°C / 390°F (180°C fan).
6
Grease & dust moulds: Grease 4 x 170ml / 5.75oz dariole or pudding moulds with butter then dust insides with cocoa powder, tapping out excess. (Note 4)
7
Melt chocolate and butter: Place chocolate and butter in a bowl. Microwave in ⏱️ 30 second bursts, stirring in between. Stir well until smooth, then leave to cool for ⏱️ 5 minutes.
8
Whisk eggs and sugar: In a separate bowl, whisk together the eggs, egg yolks and sugar.
eggs (, at room temperature)2egg yolks (, at room temperature (Note 2))2
9
Combine with chocolate: Add the melted chocolate into the eggs, and mix until combined.
eggs (, at room temperature)2
10
Fold through flour: Add flour and fold through until just combined. Do not over-mix.
flour (, plain / all purpose)2 tbsp
11
Fill moulds: Pour or scoop the batter into prepared moulds until it reaches ⅓ of the way up.
12
Drop in ganache: Place one generously-heaped teaspoon of ganache into middle of batter. Top with more batter until it reaches 1.5cm / ⅗" from the top rim. Repeat for remaining moulds.
13
Bake ⏱️ 20 minutes: Place the moulds on an oven tray and bake for ⏱️ 20 minutes, or until the pudding tops spring back when gently touched.
14
Turn out: Stand for ⏱️ 2 minutes, then turn onto plate. Tap base then gently remove each mould.
15
Serve with ice-cream or cream, dusted with cocoa powder. Decorate with strawberries!
cream (, heavy/thickened)4 tbspIce-cream or cream (highly recommended!)Strawberries (, raspberries or edible flowers, optional decoration)
Nutrition Facts
calories
695 kcal
fat Content
48 g
serving Size
1 serving
fiber Content
5 g
sugar Content
46 g
sodium Content
46 mg
protein Content
8 g
trans Fat Content
1 g
cholesterol Content
244 mg
carbohydrate Content
58 g
saturated Fat Content
28 g
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