Chocolate Lava Cake

Who doesn’t love chocolate lava cake? Chocolate Lava Cake is widely known in almost all countries in the world. What makes it so famous? It is a thick chocolate lava that flows out of the chocolate cake. With the help of lava in the cake, it is like eating a chocolate that is filled with a rich chocolate sauce. What’s more interesting is that it is always pair with whipped cream or vanilla ice cream for extra richness.

Chocolate Lava Cake

Servings 2 pax
Prep Time 15 mins
Cook Time 12 mins

Equipment

  • Oven
  • Fridge
  • Induction/ Stove
  • Pot (Double-Boil)
  • Mixing Bowl
  • Whisk
  • Spatula
  • Sieve
  • Seal Bag/ Ziplock Bag
  • Ramekins 4” (2 nos)

Ingredients

Chocolate Lava Cake

  • 35 g All Purpose Flour
  • 3 g Cocoa Powder
  • 70 g Dark Chocolate
  • 30 g Castor Sugar
  • 60 g Salted Butter
  • 75 g Egg

Vanilla Ice Cream

  • 120 g Whipping Cream
  • 2 tbsp Castor Sugar
  • 1 tsp Vanilla

Instructions

Chocolate Lava Cake

  • Coat your ramekins (4” size) with a thin layer of butter. Sift some cocoa powder to coat the butter (this is to prevent your cake from sticking to the ramekin).
  • Using the double boiler method, stir gently and melt your chocolate and butter.
  • In another bowl, add in your egg and sugar and beat until yellow pale.
  • Make sure the mixture of the chocolate butter is not too hot and slowly pour into your egg mixture, and fold in your batter slowly.
  • Sift your all purpose flour and cocoa powder in a bowl, then mix it with the chocolate mixture until it well combined.
  • The mixture will be a little bit sticky and thick.
  • Divide your batter equally into 2 ramekins and chill for 30 mins in the freezer.
  • While freezing, preheat your oven at 200°C.
  • Take out your cakes from the freezer after 30 mins and bake at 200°C for 12 mins (10-14 mins depending on your oven).
  • You want to see your cake jiggle slightly on top when you remove it from your ramekin.
  • Run a spatula around the side of the ramekin to make sure the sides are not sticking.
  • Place a plate on top of your ramekin and flip the ramekin and plate upside down.
  • Remove the ramekin and dust lightly with icing sugar.

Vanilla Ice Cream

  • Combine cream, sugar and vanilla into a bag and seal.
  • Put the cream mixture into a bigger bag filled with ice and salt.
  • Shake until it starts to freeze (5-10 minutes).
  • Serve together with your cake and other toppings!
Course: Dessert
Keyword: Bakery, Cake, Chocolate, homemade

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