Chocolate Molten Lava cake, one of the most chocolatey, decadent, and delicious chocolate desserts out there! I am an absolute lover of warm desserts and hot chocolate cakes, so whenever my dessert loving brother and I feel like indulging on something that gives an intense chocolate rush, I’m always excited to make these little cakes!
At times, when my brother would have his chocolate cravings even at 10 or 11 pm and nicely asks me to make something super chocolatey, I cant help but want the same thing myself. Making a whole rich chocolate cake at that time of the night is usually something that seems like too much of a hassle.So I often find myself reaching for the quick and easy molten lava cake recipe which never fails to satisfy our chocoholic cravings!
The first time I tried to search for a quick and easy recipe for the cake, I found it difficult to find one that didn’t use too much butter or eggs. Using 4-5 egg yolks in addition to two whole eggs usually didn’t sound too appetising to me since some of the cake is considered somewhat raw in order for it to be a ‘lava cake’. So after a few trials of different recipe’s I finally found one that didn’t require too much butter or eggs and still tasted amazingly rich and divine! The recipe is an adaptation from my favourite chocolate book, Simple Essentials: Chocolate by Donna Hay. I also made some raspberry coulis which is always a perfect match with any chocolate dessert.
Chocolate Molten Lava Cake with Raspberry Coulis
Molten Lava Cake
- 150g dark chocolate
- 100g unsalted butter
- 2 eggs
- 2 egg yolks
- 60g caster sugar
- 2 tablespoons all-purpose flour, sifted
- pinch of salt and cinnamon
- 150g frozen or fresh raspberries
- 50g caster sugar
- 1 tablespoon cornflour
- 50ml water
- Preheat the oven to 150°C (350°F) and grease 4 (250ml) capacity ramekins well.
- Place the chocolate and butter in a bowl over simmering water on a low heat, stirring until the chocolate and butter is melted and smooth
- In another bowl, place the eggs, yolks, sugar, salt, cinnamon and whisk until pale. The salt and cinnamon helps to intensify the chocolate flavour of the cake.
- Add the chocolate and flour into the egg mixture and gentry fold until you get a smooth batter.
- Spoon the batter into the ramekins and bake for 12-15 minutes or until the top of the cakes have risen. You can bake them for a longer or shorter period depending on how runny you like the center.
- Once they are baked, you can either turn them onto a plate if they are baked enough to hold their shape, or simply serve with the ramekins.
- For the raspberry coulis, place the raspberries and sugar into a non-stick saucepan over a low heat.
- In a separate bowl, combine the cornflour and water making it into a paste then add into the saucepan.
- Heat the coulis over a medium seat stirring occasionally until the raspberries have pureed and the mixture starts to bubble.
- Pass the mixture through a sieve and discard the seeds.