Chocolate Lava Cake
I’m going out on a limb here when I say that the Chocolate Lava Cake is a de rigueur inclusion in many high-end French / American restaurants and cafes. So… if you missed out on baking your Significant Other (S.O.) something romantic for Valentine’s Day, fret not! The upcoming March 14th is White Day (ホワイトデ)! Observed in East Asian countries, girls get to reciprocate their appreciation from Valentine’s Day to their S.O.
But hey, assuming this so-called “White Day” doesn’t affect you in any way, this is a recipe you should still try out! A perfect chocolate cake to drench with the gooey chocolate-y goodness flowing from its inside – there can’t possibly be a better bait than this for those choco-lovers out there, right?
Furthermore, this dish requires very basic and easily obtainable ingredients. The only tricky thing about it is your oven temperature and baking time. Too long, and it’s cooked into a brownie-like cake. Too short? and you’ll just get melted chocolate underneath a thin layer of crust. So, without further ado, let’s start!
Chocolate Lava Cake
Adapted from Chef John with some moderation Makes 3 4-inch cakes
- butter as needed
- 3 eggs
- 2 tablespoons white sugar
- 3 1/2 ounces (100g) chopped dark chocolate (I used 70%)
- 1/4 cup butter
- 4 teaspoons unsweetened cocoa powder
- 3 tablespoons flour
- 1 pinch salt
- 1/8 teaspoon vanilla extract
- icing sugar
- Generously butter the inside of your ramekins. Place them in a casserole dish.
- Whisk together eggs and sugar in a bowl until light, foamy, and lemon colored.
- Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
- Stir melted chocolate mixture into egg and sugar mixture until combined.
- Sift cocoa powder, flour and salt into the mixture; stir to combine into a batter.
- Stir vanilla extract into the batter.
- Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip.
- Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles.
- Refrigerate 30 minutes.
- Preheat an oven to 375 degrees F (190 degrees C).
- Bake in the preheated over for 15-18 minutes. Set aside to cool for 10 minutes.
- If you had buttered the ramekins thoroughly, the cakes should come off easily. Invert each cake onto a plate and dust with powdered sugar.
- Recipe states to bake this via the au-bain marie method, which I skipped, and cake still turned out perfectly.
- After your cake has baked for 15 minutes, pay very close attention to your oven. If the cake has puffed up and risen like a muffin, it has most likely already over-baked and the inside is entirely cooked. On the other hand, if you use your finger to lightly touch the surface of the cake and feel it to be very wobbly, rest assured that it’s not yet ready.
- I replaced the 2 eggs and 2 egg yolks with 3 eggs instead. Have tested with both recipes and I don’t taste any significant difference. By using 3 eggs, you’re cutting down on fat and also not wasting an extra egg!
I hope you enjoy this wonderful recipe!