Who can’t resist the sight of hot chocolate oozing out of the chocolate cake when eating it with a fork? With this recipe, you can make delicious molten lava cake with just 5 ingredients. Molten chocolate cakes are so well-known because they have a cakey exterior and a warm, gooey core that flows through the middle. The liquid center of these soft delicious chocolate cakes is pure magic. It might appear magical the first time you sample one, but this recipe is fairly simple to prepare and ready in under an hour.
Ingredients:
- Chopped dark chocolate- 180gms
- Chopped butter- 250gms
- Eggs- 4
- Sugar- ½ cup
- Sifted plain sugar- ¼ cup
Nutritional facts (per serving)
Calories: 1214kcal, Carbohydrates: 121g, Protein: 18g, Fat: 82g, Saturated Fat: 50g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 14g, Cholesterol: 333mg, Sodium: 76mg, Potassium: 81mg, Fiber: 1g, Sugar: 84g, Vitamin A: 1650IU, Calcium: 40mg, Iron: 4.7mg.
How to bake?
For the lava filling
Step 1:
To make the ganache, combine the chocolate and butter in a bowl and microwave for 30 seconds. Once the butter has melted, continue mixing the chocolate until it is well combined. Add 1 teaspoon of cocoa powder, stir, and place the mixture in the freezer until it hardens.
Step 2:
Once it has become hard, just cut it into little pieces and roll each piece with your hands into a ball shape. For the time being, set aside the chocolate lava ball (ganache).
For the batter
Step 1:
The dry ingredients must be combined and sifted through a sieve to create the batter. Combine the wet ingredients—vanilla extract, milk, and oil—in a separate basin. After that, gradually add the wet ingredients to the dry ones. Stir vigorously until the entire mixture is combined. Set it apart.
For baking
Step 1:
About half of the cake batter should be added to the baking bowl (ramekin). Remember not to press the lava ball down as you place it in the center. Pour the remaining batter over the lava filling and cover it. The batter will be set on its own once it is cooked, so do not spread it.
Step 2:
Ramekin should be placed on an aluminum baking tray and baked for 12 to 14 minutes, or until the sides are solid and firm but the tops are still soft. The cakes just need 8 to 10 minutes to bake in a muffin tray.
Step 3:
Allow each to cool for one minute before covering with an upside-down plate and turning it over. Those ramekins are hot; use an oven mitt! The cakes ought to easily pop out of the ramekins. If you used a muffin pan, remove the cakes with a spoon and invert them one by one onto plates.
To make ahead of time
The batter can be prepared up to a day in advance and kept in the fridge. Simply bring it back to room temperature an hour before baking, then proceed with the recipe’s instructions.
How to store?
For up to five days, keep leftover lava cakes in the fridge. Use the microwave or a heated oven to reheat.