Dinner Tonight

Easy Molten Lava Cake recipe – 70% Dark Chocolate

Easy Molten Lava Cake recipe – 70% Dark Chocolate

Its indulgent, its delicious and its easy to make! There is nothing better on a chilly winter night than snuggling up to a glass of red and this easy Molten Lava cake.

Details

Serves: 3

Cooking time: 10-12mins at 200C/180C fan

Ingredients

  • 100g Butter – chopped (extra for greasing ramekins)
  • 100g (at least) 70% Dark Chocolate – chopped
  • 50g caster sugar
  • 2 large eggs
  • 20g self-raising flour
  • Optional garnish to serve -Single cream or ice cream, icing sugar and raspberries.

Pair with Langmeil Valley Floor Shiraz 2015 from the Barossa.

Method

  1. Turn oven onto 200C/180C fan/gas
  2. Grease 6 ramekins/moulds with butter and place on a baking tray.
  3. Put the chopped butter and chocolate in a microwave safe bowl and melt in 30 second bursts on a low setting stirring through until completely melted. Alternatively set up a double boiler (heat proof bowl over boiling water) and stir until smooth, then set aside to cool slightly for about 10 mins.
  4. In a separate bowl using electric beaters, beat eggs and sugar until pale and frothy.
  5. Gradually add the melted butter and chocolate from Step 3, to the egg mixture from step 4 until combined.
  6. Stir through the flour.
  7. Divide the mixture between the ramekins/moulds filling to ¾ full.
  8. If you are using these for a dessert later in the day, you can either put the prepared ramekins/moulds in the fridge or freezer until you’re ready to bake them. If cooking from frozen they will need a cooking time of 14 mins.
  9. To bake straight away place in the oven for 10-12 mins until the tops are just firm. They are deliberately slightly under cooked so that you get that running center when cut into. (If they over bake they will still taste delicious, but you won’t have a runny center, so best to be under than over. It’s a fine balancing act.)
  10. Once satisfied with cooking, let sit for 1-2 minutes and then slowly run a knife around the edge of each cake and turn out onto individual plates. Serving with cream or ice cream. If you don’t want to run the risk of turning out the cakes they will still taste great straight from the ramekin and you will save on dishes!! Always a bonus!
  11. Enjoy!

I like to pair my Easy Molten Lava Cakes with a glass of Shiraz. My preference and a crowd favourite is the Langmeil Valley Floor Shiraz 2015, which comes in my monthly Wine Selectors subscription. (Great value!)

If you’re stuck for dinner idea’s check out my Best Lasagna Ever recipe here.

Looking to make some extra money from home, read my article here.

13 Comments

  • Kevin McNamara

    Hi Nicole,

    Wow, great post! Molten Lava cake. Sounds seriously delicious! It’s winter here on the Gold Coast but still nice and warm haha! The shiraz sounds great too.

    My partner is a great cook. I will definitely share this recipe with her and hopefully she can make it. I am definitely not a cook but might help her out. Keep up the great posts!

    Kev

    • Nicole

      Hi Kev, thanks for your comment, it’s super chilly here in Melbourne and i’m craving abit of your sunshine, send it this way!! Your partner should absolutely be able to knock this one out its so easy and you cant go past a molten lava cake. Please let me know how she goes. 🙂

  • Emmanuel Buysse

    This one is very good to surprise my wife, she likes cake and dark chocolate! This will be the perfect birthday gift for her. Thanks for sharing!

  • frosteer

    Omg, dark chocolate cake paired with a wine. What a heavenly match!

    I heard about Langmeil wine before, they said it carries the true taste of the Barossa but I’ve not tried it before. Is it your favourite one?

    • Nicole

      I know, amazing right!! All time favourite classic combo!! Langmeil is a very nice drop, and to be honest I don’t have a favorite because as soon as I say I have a favourite, another one comes along in my subscription box from Wine Selectors and then another one becomes a favourite. So I would put the Langmeil Shiraz in my top 10, so I don’t have to commit to one, way too many to choose from. Do you have a red you suggest I try?

  • Les Trow

    Stay away from me Satan ! (joking)
    No really. It’s a beautiful post but I’m trying to avoid sugar.
    If I wasn’t, I’d certainly try your recipe for what look like very delicious treat.

    • Nicole

      Hi Les, thanks for your comment! Good on you for steering clear of sugar, sometimes we have to treat ourselves and this one does have a lot less sugar than some of the other recipes call for! I am actually trying to cut back on the white stuff myself, so I may give this ago without the sugar at all. I will let you know how it goes! 🙂

    • Nicole

      Thanks for your comment Melinda, it does come down to testing and knowing your ovens ability. 10 minutes works well in my oven but in my mums its closer to 12, so once you work out your oven you should be set. This is such an easy no fuss recipe I think you should give it another crack! Let me know how you go! 🙂

  • Delanee B

    Dinner, dessert, and wine covered! Way to have every party hosts back and guests’ dream come true!! I love the step by step for the molten cake, YUM! I honestly might go make this for dinner next week, but I am definitely starting with the Lasagna! Thank you for the fun ideas!

Leave a Reply

Your email address will not be published. Required fields are marked *