The Best Chocolate Lava Cake
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 215, total fat 16 G., saturated fats 9 G., proteins 3 G., carbohydrates 17 G., fiber 1 G., cholesterol 98 mg, sodium 113 mg, sugar 14 G.
Calories 215, total fat 16 G., saturated fats 9 G., proteins 3 G., carbohydrates 17 G., fiber 1 G., cholesterol 98 mg, sodium 113 mg, sugar 14 G.
Treat yourself and your loved ones to a superb Lava cake with a perfect sponge shell and a luscious liquid center. Dark chocolate combined with instant espresso powder creates a stunningly rich flavor. Keep a close eye on the cakes in the oven to ensure they're not overbaked. Then you'll fully appreciate their texture and the erupting chocolate lava.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 170 g dark chocolate, coarsely chopped
- 110 g unsalted butter at room temperature + 1 tbsp melted butter
- 1/4 cup sugar + extra for sprinkling ramekins
- 1 tsp vanilla extract
- 1 tsp instant espresso powder
- 0.5 tsp coarse salt
- 2 large eggs + 2 large egg yolks
- 2 tbsp. premium flour
- Special equipment: 4 ramekins with a volume of 180 ml.
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Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Grease four 180 ml (6 oz) ramekins with melted butter and sprinkle lightly with sugar. Place the ramekins on a baking sheet.
- In a medium bowl, combine the chocolate and butter. Microwave on high power in 30-second intervals, stirring with a silicone spatula, until the butter and chocolate are completely melted and smooth, about 1.5 minutes. Add the vanilla extract, espresso powder, and salt to the chocolate mixture and stir.
- Place the eggs, egg yolks, and 1/4 cup sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until pale and fluffy, about 1.5-2 minutes.
- With the mixer running at low speed, add the chocolate mixture to the egg mixture. Remove the bowl from the mixer and gently fold in the flour with a silicone spatula.
- Divide the batter evenly among the four prepared ramekins. Bake until the cakes are set on the sides but still soft in the middle, 12-14 minutes. A tester inserted into the center of each cake will come out covered in the chocolate mixture. Do not overbake.
- Let the cakes cool for 1 minute. Invert onto plates and serve hot.
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