Prep 15 mins
Cook 10 mins
Moelleux au Chocolat… A French classic that literally melts in your mouth!!! This dessert is usually made in individual ramekins, but see the serving ideas below for other possibilities. Tips: You can definitely prepare your chocolate lave cake recipe ahead of time, and then bake 10 minutes before serving. I always do it this way! In terms of buttering the ramekins: butter the bottoms first, and then butter the sides, wiping from the bottom up to the top. It helps the chocolate to rise even more. In terms of baking time… well, it depends on how runny you want it! I like it with a super-liquid-oozing center -- so do my guests! For this, you want the top to be cooked through, but the center to be liquid. You can check with a toothpick after 10 minutes of baking. If you don't like liquid-center chocolate desserts, just cook for a little longer, and you will have an incredibly moist chocolate cake. So, either way, you can't go wrong! Serving Ideas: You can, if you want, serve your chocolate lava cake recipe with a Crème Anglaise (English Cream) or a Coulis aux Framboises (Raspberry Sauce). Personally, I always serve it as is (no sauce). And honestly, everyone FALLS IN LOVE with this dessert!!! How could they not?!!!
- 6 ounces semisweet baking chocolate (or use your favorite 70% dark chocolate bar)
- 6 ounces butter (diced, room temperature)
- 3 eggs
- 1⁄2 cup granulated sugar
- 1⁄3 cup flour
- butter, for ramekins
- Preheat oven to 350°F.
- Melt chocolate on low flame in a bain-marie (double boiler). When melted, take of flame, and….
- Stir in diced butter, until it melts.
- In another bowl, beat eggs and sugar, until it starts to whiten.
- Stir in melted chocolate and then the flour.
- Butter 4 individual ramekins, and pour in chocolate batter.
- Cook for about 10 minutes.
- Tip ramekins upside down onto dessert plates and serve.
The recipe made too much batter for four ramekins. I filled the ramekins to the top and they spilled over quite a bit. They definitely took a lot longer than 10 minutes to bake. They were delicious and I will try it again cutting the recipe down and perhaps baking at 375 instead of 350.
This was my first try with making lava cakes, from scratch or otherwise - and they turned out great! I prepared the batter just before dinner, then popped them into the oven as we were finishing up per the author's suggestion. I agree it was too much batter for four 4-oz. ramekins, but just right for five servings. They puffed up nicely and came out quite clean just from tipping them over to release. I cooked them for a few extra minutes, and thought it was just the right amount of "lava." Rich and chocolate-y, and easy to make - we'll probably eat these way too often!!
OUTSTANDING RECIPE making for an AWESOME LAVA CAKE! We really enjoyed this dessert & a copy of the recipe is safe in my keeper file! I've made these from a package mix before but never from scratch! I loved it as is, but then I'm a died-in-the-wool chocoholic, so . . . For me your recipe was right-on & everything came out in wonderful shape! Thanks so much for sharing the recipe! [Made & reviewed in New Kids on the Block tag]