Chocolate Lava Cake

READY IN: 1hr
Recipe by Swan Valley Tammi

Before you try this, THIS RECIPE NEEDS EXPERIMENTATION AND TWEAKING!!!! This is the only recipe I've found for lava cakes that has a separate truffle-like recipe for the 'lava' centers instead of unbaked batter pudding in the middle. The original recipe called for 6 eggs but only mentioned 3 in the method, but based on its first review, I'm thinking 6 should be used. Another recipe I've seen called for 6 eggs -- 3 yolks and 3 full eggs added to batter initially, and then the remaining 3 yolks whipped and added to the batter just before putting into the muffin tins for baking. This would make sense, given that the recipe calls for 3 separated eggs

Top Review by KittyR

I think the recipe creator was correct about the eggs. We made this with the 3 eggs and it was the consistency of dirt. I think using 6 eggs would probably have been better. It tastes divine, and we added whipped cream and/or vanilla ice cream and it was fine.

Ingredients Nutrition

Directions

  1. For lava centers: Chop chocolate into pieces and put into a metal bowl.
  2. Heat cream and pour over chocolate; whisk until smooth. Add butter and whisk until fully incorporated.
  3. Place mixture in fridge to cool until a frosting-like texture is reached, whisking periodically.
  4. With a spoon or melon-baller, make cherry-sized mounds on a cookie sheet and freeze until ready to use.
  5. For cake batter: Chop chocolate into pieces. Place on top of a double-boiler with butter and melt.
  6. Remove from heat and add vanilla extract and 3 egg yolks. Whisk together until mixture is smooth.
  7. Add well-sifted flour and gently incorporate into chocolate mixture.
  8. Place 3 egg whites, salt, and cream of tartar into a clean bowl. Whisk until whites form soft peaks. Continue to whisk while slowly sprinkling in the sugar.
  9. Using a rubber spatula, carefully the egg white mixture into the chocolate mixture, adding a third at a time.
  10. Spoon batter into large non-stick muffin tins, filling 3/4 full. (Ramekins may be used as well; butter insides and dust with cocoa first).
  11. Push a lava center into the center of each little cake.
  12. Bake at 375F for 15 minutes. DO NOT OVER-BAKE!
  13. Remove from oven, wait 5 minutes, then carefully unmold onto wire rack to cool.
  14. Serve cakes warm. If you need to reheat, simply microwave for 30 seconds.

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