Equipment
- Oven
Ingredients
- 180 g Dark cooking chocolate Chopped
- 250 g Butter Unsalted
- 4 eggs
- 88 g Sugar White
- 33 g All-purpose flour
To coat the moulds
- 50 g Melted butter
- 50 g Cocoa powder
Instructions
How to prepare the ramekins
- Melt butter in the microwave until melted
- Apply the melted butter in upward strokes around the ramekins and on the sides using a brush
- Before the butter dries out dust cocoa powder to the ramekins until well coated. Leave in the fridge until needed
How to prepare the lava cake batter
- Preheat the oven to 200C
- Place the chocolate and butter into a heatproof bowl
- Heat quarter cup of water in a saucepan on medium fire (Double boiler)
- Place the bowl with chocolate and butter on top of the boiling waterto melt the chocolate mixture
- Once melted leave aside to cool down slightly
- In a separate bowl whisk eggs, sugar until fluffy and lighter in colour (Use a stand mix or a handheld mixer)
- Once its well whisked add in the melted chocolate and butter mix gradually while whisking
- Lower the speed of the mixer fold in the flour
- If you are baking right away, then freeze for 1 hour, before baking, if not cover them and refrigerate until needed.
Cooking the lava cakes
- Bake the Chocolate lava cake for 16-18 minutes (the time will depend on the size of the ramekins) Run a test lava cake first before attempting to bake all at once. a smaller ramekin will take approx 12-15 minutes.
- When it comes off the oven, before it cools down, runs a small knife around just to detach it, then turn the cakes out on to a plate (ramekins will be hot, so use a kitchen towel to turn the cakes out)
- Serve it warm with cold vanilla ice cream
Video
Did you make this recipe?
I love hearing how you went with my recipes! Tag me on Instagram at @food_voyageur.