Hot Choco Lava cake or Mini Choco Lava cake needs no introduction. It is unquestionably a favorite of many chocoholics. This is also a popular dessert menu item in many restaurants or aboard any cruise. I was first introduced to it at a restaurant here. To recreate it at home was always on my mind. There are so many recipes for the hot choco lava cake online. Some use oven baking, microwave cooking, and even the instant pot. I used a combination of some of the recipes. After some trial and error, narrowed it down to the one that worked out best for me. Most of them call for the use of 4 eggs, a stick of butter with powdered sugar and flour. Halve the recipe to make 2 cakes so it helps with portion control as well.
How to make chocolate lava cake at home?
Ramekins that can go into an oven, preferably 4 -6 oz ones are used in making this recipe. You can also use a muffin pan or cupcake tray to make this, but I have not tried that. The chocolate used should be of great quality like Ghiradelli baking chocolate. It is better to avoid the chocolate chip that you normally use for cookies in this recipe as the desired lava may not be obtained. They are designed not to melt easily. Use dark, semi-sweet, or milk chocolate whatever you prefer. Of the four eggs used in this recipe, two should be yolk only. Use powdered sugar and all-purpose flour with a little salt. Just a handful of ingredients and you are all set to make it!
Hot Choc Lava Cake Preparation Tips
Although it is very simple to make this cake, with very few ingredients, I made a couple of attempts to perfect it. The taste was on spot always. How can a warm hot chocolate cake with molten lava go wrong in taste anyways? The challenge was to get the cake out of the ramekins intact without the lava dripping or overcooking with no lava. There is always a possibility for this. To be on the safer side for first-timers, it is best to serve it in the ramekins itself. Decorate with powdered sugar and serve with ice cream on the side.
The trick is to get the cooking (baking) time right, the earliest being 12 mins and up to 15 mins. The first time I took it out at 12 minutes and it was perfect. But after transferring it to the plate, the cake was intact however the molten chocolate oozed out, without cutting into it. I next attempted 15 -17 minutes and it worked out better. Place it in the middle rack of the oven while baking. If you are lucky, you may get it right on the first attempt itself. It also depends on the oven and climate conditions. Make sure to spray the ramekins with non-stick cooking spray, butter, and dust with cocoa so it can help with easy unmoulding. Line with parchment sheet rounds in the bottom if you like, although not necessary.
If you plan to make the batter in advance, you can also refrigerate the batter in another container for up to 2 days and transfer it to the ramekins to bake, just before you serve it. I have not tried that so can not comment on how that will turn out. The batter should be brought to room temperature before baking.
A delicious chocolate cake baked in a ramekin with molten chocolate in it best served with icecream and chocolate sauce
- 4 oz baking chocolate Ghiradellis or any other good brand (milk, semi sweet or dark)
- 1/2 cup butter 1 stick
- 4 eggs 2 full and 2 yolks (organic, pasteurized)
- 1 cup powdered sugar (not granulated)
- 6 tbsp All purpose flour
- 1 tsp vanilla essence optional
- 1/2 tsp coffee powder optional
Pre-heat the oven to 425 deg F
Spray the ramekins with cooking spray oil or butter and dust it with cocoa flour.Line with small parchment rounds if needed.
Cut the chococlate into small piecs and transfer into a bowl .
Add the butter into the bowl and melt it using a double broiler or using 10 sec intervals in a microwave.
Use a whisk to mix and get a smooth brown chocolate sauce.
Add powdered sugar to it and mix well.
Add the eggs , vanilla and coffee powder if using .Use ahand or stand mixer beat for about 1 to 2 minutes.
Finally add the flour and mix with a spatula until it is just combined.
Divide the batter into the 4 ramekins and bake for 12 – 17 mins .
The batter will rise and look cooked on the edges.
Cool for about 2 mins , run a knife around the edges and carefully transfer to your serving plate.
Dust it with powdered sugar .Serve with ice cream, strawberries or chooclate sauce .
How to serve the hot mini choco lava cake
It is best to have it immediately just out of the oven. Wait for about 2 minutes, run a knife around the edges and turn it into a serving plate upside down. Top it with powdered sugar, ice cream, or chocolate syrup. Serve it with sliced strawberries if you like.
Thanks for reading and if you try making this delicious cake, I would love to hear how it turned out. This dessert is great for any occasion and perfect for a Valentines’ day treat as well. Here are some other chocolate desserts that you may love chocolate truffle cake, chocolate cupcake, delicious chocolate cake . Enjoy!
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