Can I Freeze Chocolate Lava Cake
You can freeze cooked chocolate molten lava cake, although I dont recommend it. I think you will get the best experience from this dessert if you eat your cakes soon after baking them in the oven.
To freeze:
- Allow cakes to come to room temperature.
- Remove from ramekins and let cool completely.
- Wrap your cakes individually and securely in plastic wrap.
- Place your cakes in heavy-duty zip bags, removing air, or in an airtight container
- Label and store for up to three months.
Overview: How To Make Chocolate Lava Cakes
The full printable recipe is below, but lets walk through it quickly so you understand each step before you get started.
If 4 or 6 lava cakes are simply too many to have around, try this 2-serving recipe for chocolate fudge cakes instead.
How Do You Store Leftover Molten Lava Cake
Chocolate Lava Cake is best eaten immediately. We dont want you to miss out on the warm melted chocolate lava in the center of the cake! The longer the cake sits once removed from the oven, the more time it has to continue cooking. We want that gooey chocolate lava river to stay runny, so its ideal to consume it shortly after it comes out of the oven.
You can refrigerate your baked molten lava cake, although I dont recommend it. As you cook, store and reheat it, you may lose the liquid or lava texture in the center.
However, if you want to refrigerate your cooked cakes, wrap them individually and securely in plastic wrap and store in the refrigerator for up to three days. Just be aware that your lava cake will now just be a chocolate cake minus the molten center when ready to eat.
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How Do You Know When Chocolate Lava Cake Is Done
Unlike a normal cake where you insert a cake tester or a toothpick to test, a lava cake wont work with this method. The whole point is to NOT have it fully bake through.or you eliminate the lava
Instead, you want to make sure the cake is set across the top. Tap it gently and be sure a crust has formed. After that, you are good to go.
I prefer a lava cake that is heavy on the lava, so the bake time of 13 minutes will give you a beautiful, generous lava core. Be cautious going longer than that and remember that it will continue to bake after it comes out of the oven.
How To Prepare Chocolate Lava Cake
To make the chocolate lava cake, first chop the chocolate coarsely with a knife, then put it in a bain-marie, or place the bain-marie on a pan filled with water 1. Mix with a rubber spatula to help melt it and when the chocolate has melted, add the butter 2, stir until it has completely combined. Once ready, turn off the burner and keep the bain-marie aside with the melted chocolate, perhaps placing it on a clean cloth. Meanwhile, pour the eggs and yolk into a bowl, add the powdered sugar 3 and the seeds from the vanilla pod
Beat with a mixer 4 until it is clear and frothy, then pour in the melted chocolate 5 and continue to combine the thoroughly 6.
At this point, add the dry ingredients to the egg mixture: sift the flour 7 and the cocoa powder 8 then mix with a spatula to combine the ingredients 9.
The mixture is ready, take some 3″ wide and 1 1/2″ deep round aluminum molds, butter the bottoms and the sides and then sprinkle with brown sugar . Pour the chocolate mixture into the molds 2/3 full 11, then bake in a static oven preheated to 350° F for 13-15 minutes. When the time is up, take your cakes out right away 12.
Turn them upside down on a serving plate still hot taking care not to burn yourself 13, finish by sprinkling the chocolate lava cake with powdered sugar 14 and serve immediately 15!
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Ganache For Molten Chocolate Filling
This ganache is thicker than traditional ganache. Ordinarily, a ratio of 1:1 chocolate to cream is used. For Lava Cakes, I use less cream so the ganache oozes more thickly and slowly. Otherwise it runs out of the cake too quickly.
Ganache First, make the ganache. Traditionally ganache is made by pouring hot cream over chocolate, letting it stand to make the chocolate melt then stirring until its smooth and combined.
For this recipe, we only need a small batch of ganache. This doesnt work so well using the hot cream method. So were doing it the old-school way: put chocolate and cream in a bowl, microwave in 20-second bursts to melt, then stir until combined and smooth and
Chill ganache Once melted, refrigerate until its firm enough to scoop into balls. For a small bowl, it shouldnt take longer than 2 hours or so.
Remember: If youre short on time, you can just use a Lindt ball instead of making ganache!
How To Make Lava Cakes
When you find out how fast and easy these molten chocolate lava cakes are to make, youll never settle for a restaurant version again!
Simply melt butter with chocolate in one bowl, no mixer is needed. Stir in sugar, eggs, instant espresso, and flour, then pour into ramekins and bake.
You want to bake these chocolate molten lava cakes until the edges are set but the centers are still soft. Whatever you do, do NOT over bake the lava cakes, otherwise they wont have gooey centers.
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Chocolate Lava Cakes Are Decadently Rich But Wonderfully Easy With Only 5 Ingredients
Chocolate Lava Cakes look impressive but are super easy to make! They take less than 10 minutes to whip up and only require one bowl and a whisk to prepare! You can prep the batter ahead of time and refrigerate then bake your Molten Lava Cakes for stress free entertaining! These Chocolate Lava Cakes emerges perfectly every time with a beautiful stream of silky chocolate you will want to lick from the plate!
Why Youll Love Chocolate Lava Cake
- Though this dessert seems like it would be quite difficult to make, it is a very easy recipe to follow!
- Since molten lava cakes are made in individual ramekins, they make a great single serving dessert for parties or large families.
- Whats more fun than a mini cake that has a gooey surprise in the middle? Your kids will love the lava like center of this cake!
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Can I Use Different Size Ramekins
We like to use 4 oz ramekins for lava cakes because they make a perfect serving size of this incredibly rich dessert. This set from Amazon is perfect for these lava cakes at a super affordable price.
To use muffin cups: generously grease 6 muffin cups with butter and dust with coat or sugar . Divide mixture evenly into muffin tin and bake 10 minutes. This method is not the best because you will need to flip all the lava cakes at once so it requires some risk and patience.
To use 6 oz ramekins: divide the batter into 3 ramekins and bake 12-14 minutes.
To use 8 oz ramekins: divide the batter into 2 ramekins and bake 12-14 minutes.
What Are Vegan Chocolate Lava Cakes
If you’ve never had the joy of experiencing a chocolate lava cake, I’m sorry. Truly, from the bottom of my heart, I apologies for the cards you’ve been dealt in life. Now let’s stop this PITY PARTY and change your fortunes STARTING NOW!
Also known as a chocolate fondant, chocolate lava cakes are the most insane cake experience imaginable. I’m talking gentle chocolatey sponge which is BARELY holding in a deliciously gooey, runny molten chocolate centre. Many recipes use a cheats method by making a ganache, freezing it, then inserting it into the batter before baking. MY RECIPE DOESN’T DO THAT!
I keep things classy and follow the classic method for a chocolate fondant which involves making a PERFECTLY melty batter then baking for the exact amount of time to ensure the outside is fluffy and baked while the inside is PURE MOLTEN CHOCOLATE LAVA!
Now, I know, I’ve made things sound easy so far but this recipe was tricky to veganise! Traditional recipes rely on eggs, butter and milk to get the perfect consistency, but we’ve switched things up for 2022 baby! Here’s how to make em!
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Use Balled Chilled Ganache In The Center
The absolute toughest part of baking a lava cake is determining the precise moment to take it out of the oven. Typically, it’s remarkably easy to underbake or overbake a lava cake, but our recipe for Molten Red Velvet Lava Cakes contains a little lava cake trick that’s absolutely fool-proof.
Simply prepare a chocolate ganachecomposed of melted chocolate and heavy creamand stash it in the fridge to chill for at least 2 hours. Then, scoop the hardened ganache into balls and drop them into the centers of your portioned lava cake batter just before baking. The ganache liquifies in the oven, ensuring that you’ll achieve that perfect molten center every timeno guess-work required.
How To Make Chocolate Molten Lava Cake
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The chocolate molten lava cake, also simply known as molten chocolate cake, is a delectable and decadent chocolate dessert. The best part is, these cakes come in relatively small portions and are both delicious and not as bad for you as you may think. You may have had this soft, warm, and mouth-watering dessert at restaurants and are ready to try it on your own. The cake is surprisingly easy to make — all you have to do is mix the batter and bake it for 13-15 minutes. If you want to know how to make your own chocolate molten lava cake today, see Step 1 to get started.
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Tips For Making Chocolate Lava Cake
I prefer using bars or baking chocolate rather than chocolate chips because I prefer the flavor, texture, and they melt more smoothly, which is important for a recipe like this.
If including the instant espresso , be sure to purchase INSTANT espresso granules and not regular espresso or ground coffee.
Instant espresso granules completely dissolve when mixed into the cake batter, whereas regular ground coffee would make for gritty lava cakes.
As I mentioned above, you can easily double or triple this lava cake recipe to feed a crowd.
But youll need to prep, bake, and enjoy the molten chocolate cakes immediately otherwise theyll lose their gooeyness.
Cuisine:Category:
How To Make Chocolate Lava Cake
1. Combine the butter and chopped chocolate in a double boiler and melt over low heat, stirring until smooth. Alternatively, place the butter and chocolate in a microwave-safe bowl and microwave on high, stirring every 30-seconds until melted.
2. In a large mixing bowl, combine the eggs, egg yolks, sugar, and salt. Beat on medium speed until thick and pale yellow.
3. Add the chocolate mixture and flour into the egg mixture.
4. Fold together the mixture until well combined.
5. Transfer the batter into buttered and floured ramekins. Bake for 6 to 8 minutes or until the sides of the cakes are firm set, but the center is jiggly. Let the cakes cool in the ramekins for 1 minute.
6. Place a small dessert plate over the top of each ramekin and carefully flip it over, inverting the chocolate lava cake onto the plate. Let stand for about 10 seconds, then remove the ramekin to unmold the cakes. Sift powdered sugar on top and garnish with berries, if desired. Serve immediately.
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Why These Chocolate Lava Cakes Are The Best
In testing this recipe, we surveyed an incredible amount of lava cake recipes. The classic recipe uses a large quantity of chocolate and butter. But we tweaked and honed this recipe to perfection to taste even better with less richness. Heres what makes this lava cake recipe great:
- It tastes like chocolate cake batter. Most classic recipes taste like melted chocolate, which is good but not great. These molten lava cakes taste like the chocolate cake batter you lick off a spoon.
- Its just as decadent, with half the butter and chocolate as a standard recipe. The standard recipe is too rich for us. Plus, we hate using up an entire 1 ½ chocolate bars for the recipe . This recipe uses only ½ chocolate bar for 4 servings.
When Was Chocolate Lava Cake Invented
A chef in New York City, Jean-Georges Vongerichten, is credited with inventing chocolate molten lava cake in 1987. Vongerichten removed a sponge cake from the oven too early and realized that while the center was still runny, the outside of the cake had a texture and taste that were desirable.
Fun Food Fact: Vongerichten is the man behind the famous Jean-Georges restaurant located in New Yorks Trump International Hotel and Tower. Stay with me, theres a food war brewing. Jacques Torres, a French chef and chocolatier who also happens to be a judge and co-host of the popular food show Nailed It!, says that the lava cake already existed in France before Vongerichten claimed to have invented it.
Wherever the truth lies, our lives are blessed from the creation of the Chocolate Lava Cake!
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Molten Chocolate Cake Batter
Start the batter once the ganache is firm:
Grease & dust moulds: Grease 4 x 170ml / 5.75 oz dariole or pudding moulds with butter then dust inside with cocoa powder. This ensures the cakes slip right out. Youll see me demo how I do the dusting in the recipe video below.
No moulds? No problems! Just use ramekins or muffin tins. The puddings wont stand as tall, but it will taste just as good! Bake times in recipe notes.
Melt chocolate: Melt the chocolate and butter in the microwave in 30-second bursts, stirring in-between. Then leave to cool for 5 minutes to ensure it doesnt cook the eggs!
Finish Batter: Whisk the eggs and sugar first, then add the chocolate mixture and finally fold through the flour.
Avoid vigorously mixing. Theres not much flour in this, but we can still over-work the gluten which will make the cake less tender. Once you can no longer see flour and the batter has come together and is smooth, stop mixing
Fill moulds: Fill the prepared moulds of the way with the batter
Drop in ganache: Drop in one generously-heaped teaspoon of ganache and cover with more batter until it reaches 1.5cm below the rim
Bake for 20 minutes, feeling confident in the knowledge that you neednt worry about an overcooked molten centre that doesnt ooze! Because ganache will always ooze!
A splash of colour and freshness is always nice, whether it be strawberries, raspberries or perhaps some little edible flowers for looks.
How Much Does 1 Cup Of Melted Chocolate Weigh
A quarter-pound block of chocolate can be melted and yield 1/2 cup. 2 cups of chocolate would be required if a pound of chocolate was consumed. 1 cup of chocolate can be obtained by grating 1/4 pound of chocolate into small pieces.
Six ounces of chocolate chips are equivalent to one cup. If you consume 1 cup of cocoa, it contains 3.25 ounces of cocoa. Chocolate contains a total of 240 grams of glucose per cup, or 1.9 cups per pound. My 12 oz bag is dry measured at the same time as my other chips. A cup of tea contains approximately 1 1/2 cups of caffeine. That question is extremely dangerous. If a chip/chunk is large, it will have a lot of buttons/buttons attached.
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What Supplies Do I Need To Make Chocolate Lava Cakes
- Ramekins: which are also called soufflé cups. The size of the ramekins matters because it affects the depth and width of the lava cake which will affect the cooking time. For this recipe, I used four 6 oz. ramekins. If you have smaller or larger ramekins, you can use them, but you will need to adjust the baking time accordingly.
-
Muffin pan: If you dont have any ramekins never fear, our muffin pan is here! The muffin cups in standard muffin pan/cupcake pan are 4 oz., smaller than our 6 oz. ramekins, so you will want to divide the batter between 6 muffin cups instead of 4 and bake for 8-10 minutes.
- Cooking spray: Use cooking spray WITH flour and not just cooking spray (it will say on the front label if it has flour in it. This ensures your chocolate lava cakes slip out easily.
More Easy Chocolate Dessert Recipes:
Cabernet Chocolate Cake With Chocolate Ganache And Sea Salt Now you dont have to choose between dessert or wine since this is BOTH!! Rich chocolate cake spiked with Cabernet and topped with a silky ganache that also has Cabernet in it! Divine, amazing, MAKE THIS CAKE!!
Triple Chocolate Cherry Cake An extremely moist, rich cake thats so easy and studded with cherries! The frosting is silky smooth and a favorite chocolate frosting! A 10 out of 10 showstopper!
The Best Chocolate Cake with Chocolate Ganache The best chocolate cake Ive ever had and the easiest to make! Nothing fussy or complicated & delivers amazing results every time!
Coca-Cola Cake One cake of Coke in the cake and another can of Coke in the frosting! Easy no-mixer cake thats supremely moist! Tastes like a Texas sheet cake spiked with Coke!
Slow Cooker Hot Fudge Chocolate Cake Super soft, gooey, rich, and fudgy! The cake makes its own hot fudge sauce while cooking in the slow cooker! The easiest cake youll ever make and it tastes amazing!
Turtle Chocolate Poke Cake The flavor of the famous candy in a decadent chocolate cake with tons of caramel and pecans! Easy, super soft and moist, and a crowd favorite!
White and Dark Chocolate Cream Cheese Chocolate Cake Bars Chocolate cake with chocolate chips, white chocolate chips and filled with cream cheese! Fast, easy, and foolproof!
The Best Turtle Brownies Super fudgy and loaded with chocolate, pecans and caramel! So.crazy.good!
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