This chocolate lava recipe is a recipe that you can serve anytime anywhere. You can serve this during an afternoon tea party with friends or you can just serve this right after dinner as a dessert. It’s classy, it’s fancy, and it’s simple! And since everyone loves a good chocolate recipe, you can’t go wrong with this!
Our friend over at Cakes You Can Bake has this to say about this recipe:
“Some recipes instead direct the baker to make small chocolate balls (like truffles) and then insert them into small pre-baked chocolate cakes. This chocolate lava cake recipe has a baking time of 15 minutes and has 11 ingredients.”
This Cakes You Can Bake led us to this chocolate lava recipe over at Culinary Yours. This is one of the simplest chocolate lava recipes that I have encountered. Your family will love this. My family is obsessed with this! And since this is a special cake, my family feels more special whenever I make this for them.
Ingredients
For the Cake Batter:
7 ounce bar Toll House dark semi-sweet chocolate
8 tbsp Land O Lakes butter
1 tsp McCormick vanilla extract
3 Eggland’s eggs, separated, room temp
1/3 cup Gold Medal cake flour, sifted
1/8 tsp Morton salt
1/8 tsp cream of tartar
14 cup Domino sugar
For the Chocolate Lava Center:
2 ounces Toll House dark semi-sweet chocolate
1.5 ounces Borden Heavy Cream
1 tsp Land O Lakes butter
Instructions
CAKE BATTER
1) Chop the dark semi-sweet chocolate into pieces. Place into a metal bowl, add butter. Melt over a simmering waterbath. Remove from heat.
2) Add vanilla extract and (3) egg yolks. Whisk together until chocolate mixture is smooth.
3) Add well sifted cake flour, and gently incorporated into the above chocolate mixture
4) Place the (3) egg whites into a clean metal bowl, add salt and cream of tartar. Using a whisk, whip egg whites until soft peaks form. Continue to whisk while slowly sprinkling in the sugar.
5) Using a rubber spatula, carefully fold 1/3rd of the egg whites into the chocolate mixture. Then fold-in another 1/3rd of the egg whites. Then fold-in the last 1/3rd of the egg whites.
6) Deposit the batter into large “non-stick” muffin tins – fill 3/4 full.
7) Push a Chocolate Lava Center into the center of each cake batter. This creates the molten lava center!
8) Bake at 375F degrees for 15 minutes. Do not over bake!
9) Remove from oven, wait 5 minutes, then unmold onto a wire rack to cool.
CHOCOLATE LAVA CENTERS (ganache)
1) Chop dark semi-sweet chocolate into pieces. Place into a metal bowl. Heat heavy cream, pour over chocolate and whisk until smooth. Add butter and whisk until incorporated.
2) Place mixture into the refrigerator to cool. Every few minutes whisk the mixture until a frosting like consistency is reached. If the mixture becomes firm slightly rewarm.
3) Fill a pastry bag with the ganache. Pipe-out “cherry” sized portions. Place these mounds into the freezer until ready to use.
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Quick Tip: Ramekins can also be used simply butter insides and dust with cocoa powder.
Thanks again to Culinary Yours for this amazing recipe.
