You need to make these. Whether you make them for someone special or you make them all for yourself (we won't judge), you just need to make this recipe!
We know lava cakes can seem rather daunting as a a baking project, but believe us when we say that they're about as hard as making cupcakes from scratch. The only difference is that you bake the "cupcakes" at a much higher temperature so that the outside cooks quickly but the inside remains ooey and gooey, and absolutely lovely.
We were inspired to make these by Sally, over at Sally's Baking Addiction. She has started a monthly baking challenge where she tries to inspire people to tackle baking projects that are out of their normal routine. Lava cakes are the very first recipe in her new series and we were excited to give them a try!
We put our own spin on the cakes by using super dark chocolate (72%), and adding even more chocolate by topping them with chocolate whipped cream. The raspberries complement everything and provide a contrast to the intense bolt of chocolate flavour (plus we think it makes them a bit healthy, right? - clearly it's all about balance!).
As Sally mentions, the recipe for lava cakes only requires 6 ingredients. To make them, you melt chocolate and butter together. Then, you whisk together your eggs and egg yolks. In a separate bowl, the flour, icing sugar, and salt are combined.
Before baking, you mix everything together and divide the batter into tins. We used a muffin tin for ours, since that's what we had on hand; if you have 4 small ramekins, that would work just as well.
The whipped cream comes together within minutes as your cakes are baking! Before you know it, you have a restaurant worthy dessert on your hands. Then, all you have to do is find someone to share it with :)!
Go bake.
"To Die For" Dark Chocolate Lava Cakes with Chocolate Whipped Cream and Raspberries
Ingredients
For the Lava Cakes
170 g dark chocolate (We used 72%)
1/2 cup (115 g) salted butter
1/4 cup (31 g) all-purpose flour
1/2 cup (60 g) icing sugar
1/8 tsp salt
2 large eggs
2 large egg yolks
For the Whipped Cream
1 cup heavy cream
1 Tbsp icing sugar
1 Tbsp cocoa powder
1/4 tsp vanilla bean paste (or vanilla extract)
Directions:
1. Spray 6 cups of a 12-count muffin pan with nonstick cooking spray and then dust with cocoa powder (in full disclosure, we completely forgot this step and they still turned out!). Preheat your oven to 425 degrees F.
2. Coarsley chop the chocolate. Place butter into a medium heat-proof bowl, then add the chopped chocolate on top. Microwave on high in 20 second increments, stirring after each until completely smooth. Set aside.
3. Whisk the flour, icing sugar, and salt together in a small bowl. Whisk the eggs and egg yolks toghether until combined in another bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula (what we used) or a wooden spoon. If there are any lumps gently use your spatula to get rid of them. The batter will be slightly thick.
4. Spoon the chocolate batter evenly into each prepared muffin cup.
5. Place the muffin tin into the oven and bake for 8-10 minutes until the sides appear solid and firm. (We put ours in for 9 minutes and found this to be too long in our oven, since we lost some of the lava-ey goodness, so start with 8 minutes and then go from there).
6. While the cakes are baking, make your whipped cream. Place the heavy cream, cocoa powder, and icing sugar in a large bowl. Beat the cream until stiff peaks form, about 5 minutes, then gently stir in your vanilla paste (or extract). Set aside until ready to use.
7. When the cakes are finished bakig, take them out of the oven and allow to cool for 1 minute. Then, run a knife gently around each cake and place a wire cooling rack over the pan. Gently invert the cakes until the pop out of the pan. Be careful while doing this as you don't want the cakes to break at this point!
8. To serve, top with your chocolate whipped cream and raspberries. Enjoy!
Inspired Sally's recipe.
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