These chocolate lava cakes are one of my favorite desserts. It’s so easy to make, chocolate-y as can be, decadent and simply delicious. The kind of dessert you just can’t go wrong with and everyone is gonna love it.
Photo: Natalie Levin
Chocolate Lava Cakes
For the cakes:
- 125 grams (1 stick) butter
- 200 grams dark chocolate 53% cocoa solids
- 2 large eggs
- 2 large egg yolks
- 80 grams (8 tbsp.) sugar
- Pinch of salt
- 2 tbsp. brandy
- 25 grams (2 tbsp.) all-purpose flour (see notes for gluten-free version)
- Sugar powder for serving
- Grease the molds and sprinkle a little sugar coating the bottom and sides.
- Preheat oven to 180c degrees.
- Melt chocolate and butter in the microwave or over double boiler.
- In a mixer bowl whip egg, egg yolks, sugar, salt and brandy and on high speed until the mixture is fluffy and airy.
- Add egg mixture into the melted chocolate and fold gently until blended.
- Add the flour and stir just until incorporated.
- Divide the mixture between the molds.
- Bake for about 10-12 minutes, or slightly swollen in the middle, set at the edges but still soft in the center. Beware of over-baking, which may cause the cakes to be less soft inside.
- Sprinkle with powdered sugar and serve immediately.
- You can prepare the batter about 1-2 days before baking and keep in the refrigerator.
- Serve the chocolate lava cakes immediately.
- Gluten-free version: use cornstarch instead of flour.