Chocolate lava cake is one of my most favorite recipes for dessert. The warm spongy cake with the molten chocolate on the inside ready to stream out when you open the cake. In restaurants I regularly order this dessert, now I also made it at home. This dish is for chocoholics. If you like running chocolate in a warm cake try this!
Ingredients for 2 persons
- 2 eggs
- 2 egg yolks
- 100 gr. butter (unsalted)
- 30 gram flour
- 15 gram sugar
- 75 gram dark chocolate
I used 50 gram dark chocolate of 99% and 25 gr. of 95% intensity. We are chocoholics so for us this worked, but it is very intense, I advise to use round 85%-90%.
Preparing the cake
Melt the butter on low heat. Stir the butter and make sure the butter does not color.
In the mean time cut the chocolate in small pieces.
If the butter is melted place it off the heat and add the small pieces of chocolate and stir. The chocolate will melt in the hot butter.
Cool down the chocolate and butter till about 34 degrees Celsius (93 Fahrenheit).
In the mean time stir the eggs, the egg yolks and the sugar. When it’s loose add to the cooled down chocolate and stir. Sieve the flour and add it to the substance of chocolate and eggs.
Butter 2 oven proof cups and sprinkle the cups with flour to see if the cups are buttered.
Put the ‘dough’ in 2 cups, cover the cups with plastic foil. Place this in the refrigerator for at least 2.5 hours.
Preheat the oven till 225 degrees Celsius. Place the cups in the oven for 7-8 minutes.
When the cake is ready, place a plate on the cup and turn the cup over so that the cake falls out of the mold. Then place the cake on another plate (again inverted) so that the top is on top.
If you want add powdered sugar on top of the cake, serve it with vanilla ice, fresh fruit and whipped cream. For the picture I did not add any thing, so the cake looks original. Next time I will use a smaller mold, so the cake becomes higher.
Serve it immediately