Hey there, chocolate lovers! Ready to create a dessert that’s as impressive as it is simple? Chocolava Cake is your new favorite secret weapon—an irresistible molten centerpiece that boasts a gooey, rich center with every bite. Who needs store-bought when you can whip this up in under 30 minutes using just pantry staples? It’s like a mini chocolate explosion—*creamy*, *silky*, and downright dreamy. And if you think a dessert this good takes hours, think again! We’re talking about a quick shortcut to pure bliss—no fancy equipment needed, just a few simple ingredients and a splash of confidence. Feeling adventurous? Pair it with a scoop of vanilla ice cream or a drizzle of caramel to elevate the experience. So, why not charm your family or friends with this luscious treat tonight? Grab your apron—let’s get baking! And hey, if you’re a fan of quick sweets, you might also enjoy our speedy fruit salsa—fresh and fun! Get ready to enjoy dessert love at first bite.
Chocolava Cake
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C) and lightly grease four ramekins or small ovenproof molds with butter.
- Place the chopped dark chocolate and butter in a heatproof bowl. Microwave in 20-second intervals, stirring after each, until smooth and melted. The mixture should be glossy and uniformly melted.100 g dark chocolate, 50 g unsalted butter
- Add powdered sugar to the melted chocolate mixture and stir until well combined and smooth.1 cup powdered sugar
- Crack the eggs into a separate bowl and beat lightly. Gradually whisk the eggs into the chocolate mixture, mixing continuously until fully incorporated and the mixture is smooth and slightly glossy.2 large eggs
- Sift the all-purpose flour over the batter. Gently fold it in using a spatula until just combined. Add vanilla extract and fold again until evenly mixed.2 tbsp all-purpose flour, 1 tsp vanilla extract
- Divide the batter evenly into the prepared ramekins, filling each about three-quarters full. Tap the ramekins gently on the counter to remove air bubbles.
- Bake in the preheated oven for 12-15 minutes. The edges should be set, but the center still appears slightly soft and may jiggle when moved. The top will form a crust with a glossy surface.
- Remove the ramekins from the oven and let them sit for 1 minute. Run a thin knife or spatula around the edges to loosen the sides.
- Carefully invert each ramekin onto a serving plate and gently lift to release the cake. The center should flow out when the ramekin is turned over.
- Serve immediately while warm, allowing the gooey center to ooze out with each cut. Optionally, garnish with a dusting of powdered sugar or fresh berries.
Notes
Now you’re all set to impress with this warm, gooey Chocolava Cake! Remember, serving it with a dusting of powdered sugar or a dollop of whipped cream makes it even more delightful. Don’t forget to share your delicious creations and tag us—happy baking, friend! Let’s make every dessert moment a memorable one!
Hi there! I’m Mark Renshaw, and this all started as a quiet tribute to my grandmother, Val, whose kitchen was the heart of our family long before I ever knew what “good food” meant.
Her cooking was simple, but never ordinary. Every dish had its own rhythm, the way she hummed as she stirred gravy, the handwritten notes she scribbled on her recipe cards that somehow said more about life than cooking.
