Molten Chocolate Lava Cake
This is a quick and easy recipe that you can use to impress your friends and family. It looks great, tastes great, and the warm creamy center puts it over the top for everyone.
This is a quick and easy recipe that you can use to impress your friends and family. It looks great, tastes great, and the warm creamy center puts it over the top for everyone.
- 3 eggs
- cake ingredients:
- 1/4 cup chopped pecans or your favorite nuts
- 2/3 cup chocolate baking chips
- 1 ( i used semi-sweet)
- 1/4 cup of butter
- 3 oz cream cheese (set out and let it get soft before u
- 1/3 cup brown sugar (firmly packed)
- 1 teaspoon vanilla flavor
- 1/4 cup all-purpose flour
- topping ingredients:
- 1 6-8 ripe strawberries (quartered lengthwise)
- 1/4 chopped nuts
- 2 teaspoons powdered sugar
- 1/2 cup of strawberry and blueberry reduction (see recipe bel
- 1 * if you don't want to make the reduction you can use your favorite flavor ice cream topping
- 1 strawberry and blueberry reduction
- 1/4 cup of diced strawberries
- 1/4 cup of fresh blueberries
- 1 1/2 cups of water
- 1/2 granulated sugar
- Carbohydrate 10.497253125 g
- Cholesterol 1616.61875 mg
- Fat 48.7905034375 g
- Fiber 0.158203127793968 g
- Protein 47.8751846875 g
- Saturated Fat 18.8863584375 g
- Serving Size 1 1 Serving (421g)
- Sodium 680.8923125 mg
- Sugar 10.339049997206 g
- Trans Fat 7.07237049999999 g
- Calories 673 calories
Step-by-step
- Preheat the oven to 400 degrees.
- Grease the ramekin dishes. I used butter for this. Be sure to get a generous amount on the bottom and sides of the dishes. Make sure you have butter in the seam where the walls and bottom meet. To me, this is the most important step in the recipe. If the cakes stick to the dishes after being cooked, they will bust open when you place them on the plate.
- In a microwave safe bowl, combine the chocolate chips and butter. Microwave for 1 minute stirring every 20 seconds until both items are melted and smooth. Add the cream cheese and mix with your mixer until smooth.
- In a second mixing bowl, add the eggs, brown sugar, and vanilla. Mix with mixer until well mixed.
- Add the chocolate mix and continue mixing until smooth. With mixer on low, slowly add the flour. Continue mixing until well mixed.
- Sprinkle the nuts evenly on the bottom of your ramekin dishes.
- Divide the batter among the four ramekin dishes, filling each to 70% capacity.
- Place ramekin dishes on a non-greased baking dish and place in the oven.
- Bake cakes for twelve minutes or until the tops are puffy and cracked. Some ovens cook a little faster than others. If the tops have cracked open and feel a little firm, then they are ready.
- Remove cakes from the oven and let cook for 5-10 minutes.
- Mix whipping cream and powdered sugar together until stiff peaks form.
- Fill a piping bag with the whipped cream and place in the fridge.
- Using a thin small knife, cut around the sides of each cake to release it from the ramekin dish.
- Place your desert plate on top of the ramekin dish and invert both items at the same time.
- Slowly remove the ramekin dish. This should leave the cake standing upside down in the middle of your plate.
- Sprinkle a little powdered sugar on top of the cake and around the plate.
- Use your piping bag and run a layer of whipped cream around the edge of the cake and then add a small amount in the middle of the top of the cake.
- Place four slices of strawberries in the corners of your plate and stand one slice in the middle of the cream on the top of the cake.
- Drizzle the reduction sauce or your favorite ice cream topping around the plate.
Cutting into the baked exterior yields a warm, dense crumb that immediately releases a rich, free-flowing pool of bittersweet chocolate and cream cheese. Producing this contrasting texture requires careful temperature management and precise timing to solidify the outer shell while keeping the interior completely liquid. Because individual oven calibrations vary wildly, monitoring the visual cue of a slightly cracked, puffy top at the twelve-minute mark prevents overcooking the batter into a standard sponge cake.
- Grease the ramekin seams thoroughly with softened butter to guarantee the inverted cakes release cleanly without tearing open.
- Soften the cream cheese completely to room temperature before mixing to prevent unwelcome lumps from forming in the chocolate base.
- Scale the batch up or down easily by multiplying every single ingredient ratio evenly, keeping baking times identical for standard four-ounce ramekins.
- Store unbaked batter-filled ramekins tightly covered in the refrigerator for up to twenty-four hours, adding two minutes to the baking time if chilled straight from the fridge.
Freezing baked individual portions is not recommended since reheating destroys the delicate balance between the cooked outer structure and the liquid center. Properly preparing the ramekins ahead of time streamlines dinner party hosting without sacrificing quality.
