Chocolate Lava Cake

By • March 20, 2015 0 Comments

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Author Notes: Make this Chocolate Lava Cake only when you've got less than 10 minutes to serve and you are out of stock on most of the ingredients; and you are praying to God to rescue you. He's make his presence felt, in this sure shot winner of a Hot Chocolate Lava Cake :-) Shradha Agarwalla

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Serves 4

  • 50 grams Butter
  • 70 grams 53% Cocoa Callebaut Chocolate
  • 1 piece Egg (and 1 egg yolk)
  • 50 grams Sugar
  • 2 tablespoons Flour (and a pinch Cocoa & Flour for dusting)
  • 1 teaspoon Vanilla Essence
  1. Preheat Oven to 225 C/ 450 F
  2. Butter and lightly sprinkle Flour and Cocoa on two ramekins
  3. Melt Chocolate and Butter over a double boiler. Beat Egg, Yolk and Sugar with a whisk or an electric beater until pale yellow and thick
  4. Beat together the melted Chocolate and Butter, it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.
  5. Divide batter among the 2 ramekins (At this point, you can refrigerate the dessert for several hours until you are ready to eat; bring to room temperature before baking)
  6. Bake the moulds on a tray for 7-8 minutes. The center will be soft, but sides will be set. Do not over bake, it will take away gooeyness of the cake
  7. Invert each mould onto a plate and let it sit for 10 seconds. Un-mould by lifting one corner of the mould. Serve immediately.

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