Chocolate Lava Cake

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This is the best Chocolate Lava Cake recipe available…guaranteed! While it may look intimidating in the beginning, it actually is not that difficult. Serving this at any event is sure to impress because not only does it look beautiful, but it tastes amazing as well.

Chocolate Lava Cake
Chocolate Lava Cake with Fresh Berries

Things You’ll Need:

1. 350 Grams of Good Dark Chocolate

2. 125 ml Heavy Cream

3. 6 Large Eggs

4. 175 Grams Butter

5. 115 Grams Fine Brown Sugar

6. 30 ml Cointreau

7. 90 Grams Flour. (I prefer All Purpose over Cake Flour as I feel it holds shape better).

8. Mixed Berries (Optional)

9. Confectioner’s Sugar

Oven

Sifter (For the Powdered Sugar)

Chocolate Lava Cake Instructions:

1. Melt 100 grams of good dark chocolate in a double boiler until smooth. Incorporate all the cream to create the ganache.

2. Melt 100 grams of good dark chocolate in a double boiler until smooth. Incorporate all the cream to create the ganache.

3. Take the remaining 250 grams of chocolate and put it into the double boiler. Add all the butter and combine. Reduce the water in the double boiler to a very low simmer, just to keep everything melted.

4. In another bowl whip the 6 eggs together with the fine brown sugar until there is a layer of foam atop the egg mixture. Stir in the Cointreau

5. Take the chocolate butter mixture off the double boiler, and set it next to the egg mixture. Add a few spoonfuls of egg mixture to the chocolate stirring somewhat quickly to prevent the eggs from cooking. Once mixed, take the new chocolate-butter-egg mixture and slowly drizzle it into the remaining egg mixture stirring constantly to prevent cooking the eggs.

6. Add all the flour and stir to incorporate.

7. Butter your ramekins making sure to get all the way up the sides.

8. Fill the ramekins about halfway with the cake mixture and in the center drop a ball of frozen ganache in there. I like to use a melon baller as I feel it makes the perfect ratio of cake to frozen ganache.

9. Preheat the oven to 220 °C and cook the cakes for 12 minutes

10. Remove from the oven, let rest for 5 minutes, then run a knife around the edge to help release the cakes.

11. Flip upside down on a clean plate, shake some powdered sugar over the top and garnish with raspberries and blueberries. (You can also add mint if you are so inclined).

Chocolate Lava Cake

Perfect Chocolate Lava Cake garnished with Raspberries and Blueberries
Course Dessert
Cuisine French
Keyword Chocolate Lava Cake
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 32 minutes
Servings 4 Cakes

Ingredients

  • 350 Grams 71% Dark Chocolate
  • 125 ml Heavy Cream
  • 6 Eggs Large
  • 175 Grams Butter
  • 115 Grams Fine Brown Sugar
  • 30 ml Cointreau
  • 90 Grams Flour
  • Powdered Sugar
  • Raspberries Optional
  • Blueberries Optional

Instructions

  • Melt 100 grams of good dark chocolate in a double boiler until smooth. Incorporate all the cream to create the ganache.
  • Put the ganache in a separate bowl and into the freezer. This needs to be fully frozen before the cake can be made.
  • Take the remaining 250 grams of chocolate and put it into the double boiler. Add all the butter and combine. Reduce the water in the double boiler to a very low simmer, just to keep everything melted.
  • In another bowl whip the 6 eggs together with the fine brown sugar until there is a layer of foam atop the egg mixture. Stir in the Cointreau
  • Take the chocolate butter mixture off the double boiler, and set it next to the egg mixture. Add a few spoonfuls of egg mixture to the chocolate stirring somewhat quickly to prevent the eggs from cooking. Once mixed, take the new chocolate-butter-egg mixture and slowly drizzle it into the remaining egg mixture stirring constantly to prevent cooking the eggs.
  • Add all the flour and stir to incorporate.
  • Butter your ramekins making sure to get all the way up the sides.
  • Fill the ramekins about halfway with the cake mixture and in the center drop a ball of frozen ganache in there. I like to use a melon baller as I feel it makes the perfect ratio of cake to frozen ganache.
  • Preheat the oven to 220 °C and cook the cakes for 12 minutes
  • Remove from the oven, let rest for 5 minutes, then run a knife around the edge to help release the cakes.
  • Flip upside down on a clean plate, shake some powdered sugar over the top and garnish with raspberries and blueberries. (You can also add mint if you are so inclined).
Like This Recipe? Give It A Yum!
Share on Yummly
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