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Serves
US | Metric
Ingredients
Chocolate lava cake mix
  • 1 tbsp Unsalted butter
  • 1 tbsp Cacao powder
  • 6 Oz 70% dark chocolate
  • ½ Cup Unsalted butter
  • ¼ Cup AP flour
  • ½ Cup Powdered sugar
  • tsp Salt
  • 2 Pcs large egg
  • 2 Pcs large egg yolks
  • 1 tbsp Icing sugar
Chocolate lava cake Chocolate lava cake

Chocolate lava cake

Invented in France in 1981 by Michel Bras, this delicious chocolate cake contains a so yummy runny centre. If you're a chocolate lover then this is for you.

Prep 15 minutes
Total 30 minutes

Chocolate lava cake:

  • Brush four 6 Oz ramekin with melted butter and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate later on.
  • Preheat oven to 425°F (218°C).
  • Coarsely chop the chocolate. Place butter into a medium heat-proof bowl, then add chopped chocolate on top. Place the bowl on top of a pot to create a double boiler, stir it in until completely smooth. Set aside.
  • Whisk the flour, confectioners’ sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick.
  • Spoon chocolate batter evenly into each prepared ramekin.
  • Place ramekins onto a baking sheet and bake for 12 minutes until the sides appear solid and firm– the tops will still look soft.
  • Allow to cool for 1 minute, then cover each with an inverted plate and turn over. Use a towel because those ramekins are hot! The cakes should release easily from the ramekin.
  • Et voila, Bon Appetit!
Chocolate lava cake Chocolate lava cake

Chocolate lava cake

Invented in France in 1981 by Michel Bras, this delicious chocolate cake contains a so yummy runny centre. If you're a chocolate lover then this is for you.

favorite
print
rate
Prep 15 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
Chocolate lava cake mix
  • 1 tbsp Unsalted butter
  • 1 tbsp Cacao powder
  • 6 Oz 70% dark chocolate
  • ½ Cup Unsalted butter
  • ¼ Cup AP flour
  • ½ Cup Powdered sugar
  • tsp Salt
  • 2 Pcs large egg
  • 2 Pcs large egg yolks
  • 1 tbsp Icing sugar

Chocolate lava cake:

  • Brush four 6 Oz ramekin with melted butter and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate later on.
  • Preheat oven to 425°F (218°C).
  • Coarsely chop the chocolate. Place butter into a medium heat-proof bowl, then add chopped chocolate on top. Place the bowl on top of a pot to create a double boiler, stir it in until completely smooth. Set aside.
  • Whisk the flour, confectioners’ sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick.
  • Spoon chocolate batter evenly into each prepared ramekin.
  • Place ramekins onto a baking sheet and bake for 12 minutes until the sides appear solid and firm– the tops will still look soft.
  • Allow to cool for 1 minute, then cover each with an inverted plate and turn over. Use a towel because those ramekins are hot! The cakes should release easily from the ramekin.
  • Et voila, Bon Appetit!