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Chocolate Lava Cake5

Chocolate Lava Cake recipe

Dmitri Magi
Ready for the most ooey-gooey, chocolatey dessert ever? This Chocolate Lava Cake recipe is your ticket to pure deliciousness! Imagine a warm, fudgy cake with a river of melted chocolate flowing out of the middle. It's like a chocolate hug in a dessert! This Chocolate Lava Cake is surprisingly easy to make, even if you're just learning to bake. Perfect for a special treat or just because you love chocolate (who doesn't?!). So, grab your ingredients and let's make this magical Chocolate Lava Cake together. Get ready for a chocolate explosion in your mouth!
Calories: 455 | Carbohydrates: 75 g | Protein: 8 g | Fat: 16 g
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Course Dessert
Servings 2
Calories 455 kcal

Ingredients
  

  • ⅓ cup castor sugar
  • 2 tablespoons melted butter
  • ½ cup warm milk
  • ½ cup all-purpose flour
  • 4 tablespoons cocoa powder
  • ½ teaspoon baking powder
  • 4-5 cubes of couverture chocolate or any good-quality chocolate

Instructions
 

  • Mix the sugar and butter: In a bowl, combine the castor sugar and melted butter. Stir until they are well mixed.
  • Add milk: Pour in the warm milk and keep stirring.
  • Combine dry ingredients: Add the all-purpose flour, cocoa powder, and baking powder. Stir gently until the batter is smooth.
  • Fill the ramekins: Generously grease two ramekins. Divide the batter equally between them.
  • Insert chocolate cubes: Place 2-3 cubes of chocolate in the center of each ramekin. Use a spoon to cover the chocolate with batter so it’s hidden.
  • Bake: Carefully put the ramekins in your preheated oven at 180°C (350°F). Let them bake for about 15-17 minutes. You’ll know they’re ready when the edges look firm and the tops feel a bit crisp.
  • Cool and serve: Take the ramekins out of the oven (with oven mitts!). Let them sit for a minute. Then gently turn them out onto a plate. Dust with powdered sugar on top if you like.

Notes

  • Don’t overfill your ramekins or the batter might spill over while baking.
  • Keep a close eye on the time. If you bake too long, the center won’t be gooey.
  • Let the cakes rest for just a moment before you flip them out of the ramekins, so they don’t break apart.