The Chocolate Lava Cake are soft in the center and surrounded by a tender chocolate cake. They live up to their name with a core that looks like molten lava – hot, gooey and delicious. These show up on countless restaurant menus for good reason, but are quick and simple to make at home.
I don’t really understand the question, but Chocolate Lava Cake lives up to its name. Because it can be any shape, but the important thing is the middle or the inside because that’s where the lava filling is. So when you cut the cake in half it’s like a volcano because the filling is supposed to be a bit watery, but not if you know what I mean 😉 so it oozes like lava.
Can’t I add normal chocolate instead of baking chocolate for a melted lava cake recipe?
Cooking chocolate is just badly marketed chocolate.
For the most part, you can just rely on the % you see on the label. Like 56% semi-sweet chocolate, it is the same in bar, chips, coins, shavings, big chunks, mini chunks, etc. (The price will be the biggest difference.) It’s not the same as milk chocolate or dark chocolate, but even those can probably be substituted in your homemade recipes without absolutely disastrous results.
If you are using darker chocolate, you may need to add more sugar. There are exceptions to this, but for the most part, anything that tells you the % chocolate in your product will be exactly that.
Chocolate Lava Cake Recipe For Two:
½ stick salted butter 4 tablespoons / 2 oz
3 oz dark chocolate chopped
1 egg yolk
2 tablespoons sugar
¼ teaspoon salt
1 teaspoon vanilla
1 teaspoon espresso powder optional
1 tablespoon all-purpose flour
Extra butter and 1 tablespoon cocoa powder for lining the ramekins
Preheat the oven to 450 degrees. Butter and coat 2 ramekins with cocoa powder. Set aside In a microwavable bowl or double boiler, add the chocolate, salt and butter. Heat until melted. After melted, add vanilla and espresso powder. Set aside
In a medium mixing bowl, mix the egg, egg yolk, and sugar until the mixture is a pale yellow and slightly thick. It should form a ribbon on itself when the mixer is lifted
Fold the chocolate into the egg mixture. Then fold in the flour. Fold until the batter is evenly combined. Place half of the batter into each ramekin. Bake for ~10 minutes until the center is soft but the outsides are firm (the center should have a slight indent). Cool each for 2 minutes then flip onto a plate.
Let them sit for 10 minutes before removing the ramekin and then remove and serve immediately, Note on the Bake Time – We like our lava cakes extra gooey so we cook them for 10 minutes.
The cake will be set on the outside but still have an indent and slight jiggle in the center. For a firmer cake with a center that is still soft, bake for 12 minutes
Total Fat 32.6g 42% Saturated Fat 19g Trans Fat 0g Polyunsaturated Fat 1.5g Monounsaturated Fat 6.9g 0% Cholesterol 231mg 77% Sodium 187.5mg 8% Total Carbohydrate 38.2g 14% Dietary Fiber 2.7g 10% Sugars 34.1g Protein 7.5g 15% Vitamin A24%Vitamin C 0% Calcium2% Iron4%Vitamin D 10% Magnesium1% Potassium1% Zinc5
What is the difference between chocolate lava cake and chocolate soufflé cake?
The biggest differences are in the amounts of flour used and how the eggs are treated when mixing the batters.
Chocolate Lava Cake is usually prepared in individual ramekins or in a steep-sided baking dish so that the outside can cook while the center remains runny. Lava cakes are sometimes made with sprinkles or other masses of chocolate added to the center of the dish so the chocolate can melt, for people who find “uncooked flour” yucky. Typically, a lava cake recipe is similar to a “cake in a mug” recipe, but it’s mixed a little differently and baked in the oven rather than the microwave.
Soufflé is an egg dish without flour. Sometimes corn starch (aka corn flour in some places) is used to help with structure. Souffle cake is usually made by separating the yolks from the whites, beating the whites, and then folding it with the rest of the batter to ensure a light and somewhat fluffy texture. Chocolate souffle cake is just chocolate cake made with this method. Souffle cake can be made in ramekins like lava cake, or in regular cake pans, or most often in a springform pan.
Is the Chocolate lava cake raw in the middle?
I don’t know what you mean by “raw”? Raw generally refers to uncooked foods like meat, vegetables, eggs, etc. Sometimes it has connotations of being potentially dangerous to eat, like raw chicken. There are three basic types of dessert Chocolate lava cake with hot and gooey middles.
Molten or lava cakes with eggs in the recipe. They get their gooey, warm middle by adjusting the cooking time so that there is a cooked outer crust and a hot, partially set, but still gooey center. The eggs in these recipes are not what cooks consider raw, no. They’ve been baked long enough and hot enough to thicken the batter and make it warm, but not yet baked into a cake-like crumb. When served, the melted medium should be noticeably hot. It’s no different than any other thickened recipe using eggs. Hot Hollandaise sauce, Alfredo sauce, egg custard, even your holiday eggnog. If the eggs in all of these recipes were thoroughly cooked, you would only have scrambled eggs.
Fondants also have hot goo centers and contain eggs. The recipes are somewhat different from the lava cakes, but the eggs are also not raw in the Fondants, and when served, they should be noticeably hot. There are also melt cakes without eggs. They speak for themselves. They contain no ingredients that require heating to be consumed safely.
How to make chocolate lava cake without egg?
Makes 4 servings
1/2 cup (65 g) all-purpose flour
1/2 cup (100g) sugar
1/4 cup (30g) unsweetened cocoa powder
1/4 tsp. (1g) salt
1/2 teaspoon (2g) baking powder
1/4 tsp. (2g) baking soda
1/4 cup (56ml) oil
1 teaspoon (5g) vanilla extract
7 oz (200 ml) milk
3/4 oz (22 g) chocolate, 4 pieces