Thursday, February 1, 2018

How to Make Chocolate Lava Cake

This Valentine's Day, win your sweetheart's heart
with this heart-shaped, made-from-scratch, lick-your-plate delicious chocolate lava cake

Yes. This chocolate cake is as heavenly as it looks. Or maybe not... It's even better!
No picture or word can quite describe the sweet aroma that will drift out of your oven and embrace your kitchen; the sensation of the warm first bite when it hits your tastebuds and melts in your mouth; and the soft, most dangerous chocolate that oozes out from the middle. You will want to dig right in, and not stop until you lick the last drop of chocolate off your plate and fingers. 
Yes. It's THAT good :)

I'm so excited to share this recipe with you today. Cause, it's the perfect Valentine's day recipe idea. Nothing says love like chocolate. Especially when it comes in an heart-shaped little cake with a softy-melty center.
This cake is elegant and impressive. But it's actually so easy and super quick to make (ready in less than 30 minutes!!). Your sweetheart doesn't need to know this last part. So shhhh... this will be our little secret :).
Now let's talk chocolate for a minute (one of my favorite conversation subject). What you need for this recipe is some good quality chocolate, with 70% cocoa or more. I would stay away from baking chocolate or chocolate chips, and if possible, go with a good brand (Lindt, Ghirardelli, Godiva, Scharffen, ...). It's not that much more expensive and it's so much better. 
Any ramekin or oven safe bowl work for this recipe. But note, if you divide the batter into a smaller size pan (mine are 8oz each), you need to decrease the baking time.
You can decorate these cute little cakes with whipped cream or ice-cream, berries or any other fruit on the side. Or just plain powdered sugar. Your choice.
Oh! One last thing before you run to the kitchen to try this recipe out (I know you will!). This cake should be serve right after baking, when still hot, to get the lava effect. So if you prefer to whip it up ahead of time, just mix, spoon it into the ramekins, and store it in the refrigerator (for up to 24 hours) until it's time to bake ... and devour :)



    • YIELD: 4 cakes (using 8 oz = 235 ml ramekins)
      • 7 oz (200 gr) of good quality dark chocolate (I used 2 chocolate bars, 3.5 oz each, Lindt 70% cocoa)
      • 4 oz (115 gr) of unsalted butter, plus some to grease the ramekins
      • 2 eggs
      • 2 egg yolks
      • 3/4 cup (90 gr) of powdered sugar, plus some to sprinkle on top
      • 1/2 teaspoon of vanilla extract
      • 1/4 cup (35 gr) of all-purpose flour
      • pinch of salt
      • cocoa powder, about 1 tablespoon (to dust the ramekins)
      • whipped cream, ice-cream and/or berries for topping (optional)


    TIME: 30 minutes
    Preheat the oven to  400°F (200° C).
    Grease the four ramekins with butter and sprinkle with cocoa powder. Remove the excess cocoa.

    In a microwave-safe bowl, place the butter and the dark chocolate (cut in small pieces). Melt in the microwave for 40 seconds, mixing, and adding increments of 10 seconds if necessary. Don't be too quick in putting the bowl back in the microwave. Let it sit and melt while mixing.
    You can also melt the chocolate with the butter in a double boiler, by placing a heat-safe bowl on top of another pan with simmering water.
    In a different bowl, add the two eggs and two egg yolks and the vanilla extract.
    Beat with a whisks or an electric mixer while adding the powdered sugar. Mix well, until light and fluffy.

    Add the melted chocolate/butter and beat some more.

    Sift the flour and add it to the bowl.

    Add a pinch of salt. Gently fold and stir the flour in the chocolate batter.

    Spoon the batter into the four ramekins. They should be filled to about 3/4 of the way.

    Note, I love to use an ice-cream scooper for an easy and clean job!
    Right before serving, bake for 13 to 15 minutes, until the sides are set and the middle looks still a little soft.  If you have the chance you can test with one of the chocolate cake and see how it comes out, before baking the rest.
    Let the ramekin sit for one minute at room temperature. Place the serving plate on top of the ramekin and flip. Gently remove the pan, using an oven mitt... Careful. It will be hot!
    Sprinkle with powdered sugar. Add your toppings if any and serve immediately.
    If you are not planning to serve the chocolate cake right away, store the unbaked ramekins in the refrigerator, until ready to serve. Bake for one extra minute.
    Enjoy :)