Chocolate Molten Lava Cakes

Hi everyone, I hope you guys are doing great. Oh and Happy New Year since I was away for a long long time 😅 I’m here with the requested Lava Cake recipe. I have a love-hate relationship with molten lava cakes. I love eating them and the theatrical lava oozing out is just so satisfying but they can be very tricky to make. The ingredients are super simple and these are the basic ingredients you’ll find in every lava cake recipe. It’s just a play of baketime and temperature.

My lava cake recipe is fool-proof in a sense that I’ve used the best components of chocolate fondant and chocolate lava and linked them together in this recipe. The center stuffing in this recipe allows you to have a molten chocolate center even if you forget the cakes in the oven or lose track of time. You can fill the centre with chocolate chunks or chocolate ganache to give you that luscious center. Since that part of the cake does contain flour it won’t cook and will still give you a runny center. Let’s see how to make them 😉

Recipe Difficulty Level: Basic
Serving: 3 medium-sized ramekins
Prep Time: 5 mins
Bake Time: 8 mins


Chopped Bitter-Sweet Chocolate (چاکلیٹ) 
100 grams or 1/2 cup

Powdered Sugar (چینی)
50 grams or 1/2 cup

Eggs (انڈے)
2 whole

Coffee (کافی)
a pinch

Salt (نمک)
a pinch

All Purpose Flour (میدہ)
4 tablespoons

Unsalted Butter (مکھن)
100 grams or 1/2 cup,
4 grams for greasing ramekins

Cocoa Powder (کوکو پاؤڈر)
for dusting

Chocolate Chunks
for centre stuffing

Tools Required:

Medium-sized Ramekins, approx. 2.5 inch deep
Mixing Bowls
Mixing Spoons
Rubber Spatula
Cutting Board and Knife
Kitchen Oven


1.	Pre-heat oven at 200°C.
2.	Take a heat-proof bowl and add chopped bitter-sweet chocolate and butter. Sprinkle some granulated coffee to elevate the chocolate flavour.
3.	Microwave it with 10 second intervals while gradually mixing it until the butter and chocolate have completely melted.
4.	Put it aside until it's just warm to touch.
5.	Meanwhile prepare the ramekins by greasing them really well with butter and dusting them with cocoa powder so they are evenly coated.
6.	When the chocolate-butter mixture has cooled, add powdered sugar and whisk until combined.
7.	Add the eggs, one at a time and mix until homogenous. 
8.	Sift the AP flour in the batter and sprinkle salt. Combine it altogether until no lumps remain.
9.	Scoop the batter in prepared ramekins and fill it halfway.
10.	Place the chocolate chunk in the centre and cover it with some more batter. You can even spoon some chocolate ganache instead of chocolate chunks. Fill the ramekin leaving 1/3rd space on the top.
11.	Tap the ramekins gently on a flat surface to level the batter and remove air pockets.
12.	Bake the cakes at 200°C for 8 minutes until the centres appear wobbly.
13.	Release the sides of the cakes by running a knife around the edges. 
14.	Place a plate on the top and flip the ramekin over.
15.	Serve hot with ice-cream.💥 

Tips & Tricks:

The most important factor to maintain the lava in a lava cake is its bake time. The longer you bake, the thicker the batter gets and so the perfect time for me to take out a lava cake is when it’s been baking for 8 minutes and the center is slightly wobbly. You can put it in for 2 to 3 minutes more and the center would set but it wouldn’t ooze out like a lava should. All the ingredients in this recipe just need to be mixed until combined. It’s better not to use cooking chocolate for stuffing in the center since it melts slowly and would refrain from giving you that ooze. You can make lava cakes beforehand by filling them in ramekins and covering them tightly in a cling wrap. You can then place the cakes in a freezer and store up to 4 days. When needed to be used, take them out and let them defrost. Bake them as instructed.


Find the video demonstration of Chocolate Molten Lava Cake with Pomegranate Sorbet

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