Molten Lava Cakes You Want to Dive Into
Picture a beautiful dark brown chocolate cake sprinkled with hazelnuts and surrounded by strawberries with a dollop of vanilla ice cream on the side. Now imagine cutting into the chocolate cake and smooth, warm chocolate, oozes out to mingle with the vanilla ice cream. Can’t you just almost taste it?
Well, stop imagining and start baking. These molten Lava Cakes are great dessert any time. In the summer I like to eat it after a light barbecue and bake them on the barbecue grill and in the winter they’re delicious at a cold winter night after a delicious dinner. Topped with cranberries they make a nice Christmas dessert and in the summer strawberries or raspberries make a great addition.
Start by mixing 1 tablespoon cocoa powder with 1 tablespoon flour.
Grease ramekins and dust with the cocoa and flour mixture and set aside.
Grab a bowl and put it over a pan with simmering water.
Once melted, take off the heat.
In a separate bowl, mix and sift flour, cocoa powder, cinnamon and salt and set aside.
Add the confectioners’ sugar to the chocolate and mix until combined.
Add the eggs and egg yolks and mix until combined.
Add the Amaretto.
And vanilla extract and mix until combined.
Add in the flour mixture and mix until combined.
Fill the ramekins equally with the chocolate batter. Tap ramekins gently on the counter to remove any excess air bubbles. Don’t worry if you spill a bit like I did, just wipe it off with a damp cloth.
Put your Lava Cakes on a grill plate and on your barbecue grill. Or into the oven for about 14 minutes. Don’t over bake it, you want the cake to be nice and gooey in the middle.
When the sides are firm and the middle is still soft and gooey, take the Lava Cakes off the barbecue grill or oven and let rest for 1 minute before turning over on a plate. Make sure to use an oven glove when you turn them over, the ramekins are hot!
If you want, top with hazelnuts, add some strawberries and vanilla ice cream and just dive into the cake and enjoy.
Let me know if you’ve tried this recipe, post your photo on Facebook and tag my Facebook page.
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
people |
- 100 g butter
- 100 g dark chocolate 78%
- 160 g confectioner's sugar
- 2 eggs
- 3 egg yolks
- 1 tsp vanilla extract
- 60 g all-purpose flour
- 20 g cocoa powder
- 1 tbsp amaretto
- 1/2 tsp cinnamon ground
- pinch salt
- 1 tbsp all-purpose flour
- 1 tbsp cocoa powder
Ingredients
Dusting
| |
- Fire up the BBQ or preheat the oven to 220 degrees °C / 425 degrees °F.
- In a small bowl, mix 1 tbsp cocoa powder with 1 tbsp flour. Grease ramekins and dust with cocoa mixture, make sure to tap off the excess
- In a separate bowl sift together the flour cocoa powder cinnamon and salt and set aside.
- Put a bowl over a pan of simmering water, put the chocolate and the butter in the bowl and melt until smooth.
- Add confectioner's sugar and mix till combined.
- Add eggs and egg yolks and mix till combined.
- Add amaretto and vanilla extract and mix till combined.
- Add flour and salt to the chocolate mixture and fold until combined.
- Fill the ramekins equally with the chocolate batter. Tap ramekins gently on the counter to remove any excess air bubbles.
- Place in the oven or BBQ and bake for approximately 14 minutes. When placing on the BBQ put the ramekins on a grill rack or plate and not directly on the grill. The lava cakes are ready to take out when the sides are firm and the centers are soft.
- Leave to rest for 1 minute and using an oven glove or tongs turn the cakes over onto a plate while still warm.
- Serve with ice cream or whipped cream topped with hazelnuts and some fresh fruit.
Keep a close eye on the cakes. You don't want them to over bake and get firm in the center. You want the center to be warm and ooze out when you cut into it.