5 Ingredients or Fewer
Clementine Chocolate Lava Cakes
Popular on Food52
44 Reviews
Barbara M.
December 24, 2021
I started making this dessert in the beginning of the pandemic and I have not stopped yet. Sometimes I add espresso powder, sometimes grande marnier. I have doubled it and added two extra eggs for a total of six. Then I bake it as brownies and serve with ice cream. I am making it now as a torte for Christmas because one of the guests does not eat diary. I will serve it with a brandy cherry compote and vanilla ice cream. I don't have a cardiologist but I like to think that if I did, he or she would encourage me to eat this relatively healthy dessert.
Heidi R.
February 28, 2021
Even without the citrus, these are just . . . YUMMMMMM!
This makes 4, but as a single person, they keep in the frig, are good out of the frig, and they microwave well back to almost lava-ish if you need to reheat. Love 'em with creme fraiche, mascarpone, or yogurt, as they are super sweet.
@EricKim is, hands down, the best at recipes for one or two people.
@EricKim
This makes 4, but as a single person, they keep in the frig, are good out of the frig, and they microwave well back to almost lava-ish if you need to reheat. Love 'em with creme fraiche, mascarpone, or yogurt, as they are super sweet.
@EricKim is, hands down, the best at recipes for one or two people.
@EricKim
anne7hall
September 30, 2020
This is my go-to last minute dessert and I always have these ingredients on hand. The whole family loves this! The orange zest is 😘👌🏿
Nikki
May 26, 2020
LOVE this recipe! I usually sub for whatever citrus I have on hand - namely orange or lime. Perfect for cold nights when I’m craving something chocolatey but couldn’t be bothered spending a lot of time on prep. Also, no flour! It’s heaven in a hot ramekin. Eric, thank you for this masterpiece!
magsmaggiep
January 11, 2020
Do you use a convection or traditional oven? I’m often mystified by the type of oven used in online recipes as this can vary baking times.
liz A.
January 6, 2020
as one of the aforementioned "dates", i can attest to the deliciousness of this. i'm gonna make it myself soon - with hella dark chocolate and less sugar hehe
Sarah
January 4, 2020
This was great and came together very quickly. I had a friend come for dinner and decided to make on a whim. I halved the recipe (so I wouldn’t be tempted with left overs!) and skipped the clementine since I didn’t have any, and cooked for about 12 minutes. I could have cooked a minute longer but it was fine as was and I had no issues. Next time I might cut the sugar a little bit because it was a tad too sweet for me, but it will definitely stay in the rotation!
Eric K.
January 5, 2020
I'm glad you said that re: sugar! I always do a scant 1/2 cup. Heck, I should probably make it official and call for 1/3 cup or even 1/4 cup, but I also think it really depends on the chocolate one buys, and I know some people hate bitterness.
dlddld
December 31, 2019
Made 1-1/2 times the recipe using the zest of a whole orange and Grand Marnier instead of vanilla. Baked in 5 ramekins for 12-1/2 minutes. The top was set and slightly cracked although it was more like eating chocolate soup than lava cake. Next time I will bake for another 2-1/2 minutes. It was delicious though.
Eric K.
January 5, 2020
Right; 1, 2, 3 minutes here make a world of difference, which is helpful depending on how much "lava" one wants.
Your Grand Marnier version sounds fab. Thanks for reporting back.
Your Grand Marnier version sounds fab. Thanks for reporting back.
Dede
December 30, 2019
Made this last night, and it was insanely delicious! quick, no fuss, and simple to make, too.
I think I’m in love with you, Eric Kim.
Btw, I used 88% “Endangered Species Chocolate Extreme Dark + Velvery Chocolate, which is already sublime. I added some finely minced Clementina fruit and whole peel in the bottom of the ramekin, with a little dash of Grand Marnier. Cake batter on top.
All I can say is “wow”,just “wow’.
I think I’m in love with you, Eric Kim.
Btw, I used 88% “Endangered Species Chocolate Extreme Dark + Velvery Chocolate, which is already sublime. I added some finely minced Clementina fruit and whole peel in the bottom of the ramekin, with a little dash of Grand Marnier. Cake batter on top.
All I can say is “wow”,just “wow’.
Eric K.
January 5, 2020
Aw Dede, thank you so much. Thrilled you liked this as much as I do! I truly make it whenever a friend comes over b/c I'm not much of a baker but seems to always have chocolate and eggs lying around the house...
Dede
January 5, 2020
Eggsadtly! Whip it up from things in hand (though I did have to buy the clementines).
The wonderful surprise kicker is that a couple of days later, I made your also fab Salt and Pepper pork baby back ribs. Also delish. Though, Since I live in snowy, cold Maine, I didn’t grill them. I gave them a few minutes in a stove top smoker (hickory) and then finished them off under the broiler set of low. Couple of minutes on each side, and they were perfect. Yes, I, too, loved the porky taste not smothered under sweet BBQ sauce.
You’re my new fave food journo. Keep up the good work. I’m a fan and following you here and on Instagram.
Grateful.
The wonderful surprise kicker is that a couple of days later, I made your also fab Salt and Pepper pork baby back ribs. Also delish. Though, Since I live in snowy, cold Maine, I didn’t grill them. I gave them a few minutes in a stove top smoker (hickory) and then finished them off under the broiler set of low. Couple of minutes on each side, and they were perfect. Yes, I, too, loved the porky taste not smothered under sweet BBQ sauce.
You’re my new fave food journo. Keep up the good work. I’m a fan and following you here and on Instagram.
Grateful.
Shelley M.
December 13, 2019
From a similar Nigella Lawson recipe, a little ground allspice adds a lovely element.
B
April 18, 2019
Am concerned about under or over baking...any tips?
Eric K.
December 13, 2019
Hi B, just be sure that your oven is well pre-heated, and pull out after 10 minutes exactly. Also, it really depends on your preference; you may prefer it cooked longer, 15 minutes. But try it at 10 first, and let me know how it goes!
Starchgirl
January 16, 2019
A simple, delicious pleasure. I didn't have a clementine, so I used the zest from 1/3 orange instead.
They take longer than 10 minutes in the oven....especially if they come out of the refrigerator.
They take longer than 10 minutes in the oven....especially if they come out of the refrigerator.
Chocomint537
January 3, 2019
Any way to do an eggless version of this recipe?
Eric K.
January 5, 2020
I have yet to try it, but a friend of mine once suggested a flaxseed "egg" version—especially if you're cutting the recipe in half and you only need one egg substitute for 2 ramekins. I will say, I'm in the process of developing a single-portion version, but the closest I got was with an egg white (you can't divide an egg in half) and even that wasn't quite right texturally.
I'm sure there's a vegan out there who has a solution.
I'm sure there's a vegan out there who has a solution.
C
December 27, 2018
Our son made batter and brought 3 of the 4 filled ramekins to our Christmas dinner - the first was his test run/lunch at home. Left on counter during dinner, baked 12 minutes - amazing. Gooey in the center, fudgy on the edges, way more orangey flavored than I expected with the zest from only 1 clementine. The perfect ending to our meal! I will be making this. C
LG
December 25, 2018
Is there any alternative baking equivalent for the ramekins if you don't have any at home but have some rapidly ripening clementines that this sounds perfect for?
Eric K.
December 27, 2018
Hi LG, some people have baked them in muffin tins with success; it won't be pretty, but will taste good. If I were you, I'd just make them in one big pan (cast iron skillet or a cake round), and adjust the bake time accordingly. You might have to add 5 minutes or so. Small oven-safe mugs are also an option, but only if you're sure they're oven-safe.
These kinds of ramekins, though, run at about $1.99 a pop. And they're worth the investment b/c I use them for everything. Plus, I appreciate that they help me portion out delicious things like chocolate cake. :)
These kinds of ramekins, though, run at about $1.99 a pop. And they're worth the investment b/c I use them for everything. Plus, I appreciate that they help me portion out delicious things like chocolate cake. :)
Starchgirl
January 16, 2019
Hi LG, You can use coffee cups or a muffin tin, but honestly, run out and buy some simple Anchor Hocking ramekins. They're only about $6 for 4 of them, and I use them for everything....melting a little butter, mixing spices, etc.
FR
December 25, 2018
Had Christmas for two people today, so halved the recipe. I didn’t add the zest, and didn’t have ramekins so made it in a muffin tin. We had to scoop it out of the tin so the presentation wasn’t great, but it was delicious served with ice cream and berries. Great recipe and so easy to make!
Mary A.
December 23, 2018
Fortunately , I found this great recipe for tonight's pre-holiday party. I doubled it with no problems and it was super creamy and delicious . It was a very big hit with my family. I served it with a clementine syrup made of the segments from four clementines simmered with brown sugar, water and vanilla bean . Thanks for this one !
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