|I love that crackly effect with smooth sauce inside! So good!|
My sister brought home some Cadbury milk chocolate with hazelnuts from her boyfriend. They left it in the car and it was melted like sauce! So she brought it home and asked me to do something with it. Of course no one wants to eat melted chocolate, so we decided to put it in the freezer. Then as time went by, I thought about making something with the melted chocolate, since no one would want to eat it. I remember having wonderful memories with Chocolate Lava Cake or Molten Chocolate Cake, so I decided to use the melted chocolate to make this!
|You can serve it like this as well with fresh fruits on the side!|
|Of course nothing beats having it with a scoop of vanilla ice cream on top!|
This recipe only takes 7-9 minutes to make! The only hard part about this recipe is timing. The perfect lava cake has a nice cakey crust outside, but a rich, saucy and melting chocolate "lava" inside! Be careful and time it properly. Bake it in a ramekin or whichever ceramic or aluminum dish you prefer, it will taste amazing! So if ever you have chocolate that's just lying around there and is probably not good enough to eat anymore, give this quick and easy recipe a try! Minimal efforts, maximum satisfaction! This desserts can win people's hearts! It's my perfect dessert!
Chocolate Lava Cake
Yield: approx. 6 cakes on ramekins
Prep time: 15 mins.
Baking time: 7-9 mins.
- 6 oz./1 cup of semisweet or milk chocolate* (we used the melted Cadbury hazelnut chocolate!)
- 110-113g/1 stick of butter
- 250g/ 1 1/4 cups confectioners sugar, sifted
- 2 large eggs
- 2 large egg yolks
- 30g/ 1/3 cup all-purpose flour
- Sea salt or other flavoring to put before baking (IE: lemon zest, orange zest, espresso, etc.)
- Fresh fruits, caramel or berry sauce, whipped cream, or vanilla ice cream, to serve
Cold eggs from the fridge are easier to separate!
- Preheat oven to 425°F/220°C degrees. Use butter wrappers to grease 6 small or 3 large molds or ramekins. Place on a baking sheet.
Sift the confectioners sugar before using it!
- Microwave chocolate and butter in a bowl on high for 1 minute or use a bain-marie method to melt both of them. Mix until butter is melted and stir until chocolate has completely dissolved.
Those chocolates were not good for anything except this! Tastes amazing!
- Use silicone spatula to mix in the sifted confectioners sugar until well blended.
It should look as smooth and thick as this once its melted!
- Blend in the eggs and egg yolks with a wire whisk or spatula until well blended.
Add in the eggs and egg yolks and mix it up quick!
- Stir in the all-purpose flour. At this point, you can add any flavoring you like here before baking. (We used just sea salt since the chocolate has a slight hazelnut flavor in it.)
This one reminds me of the chocolate frosting they would put on cake!
- Scoop or ladle the batter onto the greased molds or ramekins carefully.
Scoop it all up here because I'm ready to bake it!
- Bake for 7 to 9 minutes until the sides are firm but the center is still slightly soft. Timing is essential at this stage for the gooey center. Set your timer first for 7 minutes, and increase by one minute if the cakes are not yet done. Remove cakes from the oven once the sides are set and the center is a bit wet but not runny.
It looks like beautiful flowers about to bloom!
- Let it cool for 1-2 minutes. Either carefully run a small knife around the cakes to loosen or serve it right inside the ramekin. If you choose to invert the cake on a plate, carefully do so. These break apart easily so either put it in the fridge and serve later or eat it off the ramekin. Serve immediately, with the fresh fruits and whipped cream or vanilla ice cream.
|This ramekin is good for one! One hungry person with a sweet tooth!|