Molten Lava Cake
Cake / Dessert
Who can say no to chocolate cake with an irresistible centre of warm chocolate flowing through the middle? I definitely cannot. It is impossible and I ask you to prove me wrong!
Our one and only advice is to choose a really great quality chocolate for this recipe. It is the star of the show, and its flavour will take centre stage. We've opted for a fruitier dark chocolate from Guatemala for this recipe, but feel free to swap with your favourite!
332 g (2 cups) Guatemala 68% chocolate, chopped
332 g (1 ½ cups) emerald grassfed butter
148 g (⅔ cups) organic cane sugar
6 whole eggs
56 g (⅓ cup) k2 milling cake and pastry flour
Preheat oven to 350F and place oven rack in the middle position.
Grease as many muffin tin slots as you would like to make with softened butter, dust with flour and set aside.
Melt chocolate and butter together until warm and set aside. Make sure this mixture is not hot when added to the rest of the mix, it should stay around 38-42C or warm to the touch.
Whisk your eggs and sugar together in a medium sized bowl until they have doubled in size and are light and airy, approx. 2-3 minutes. They should not form ribbons at this stage, just whisked enough to aerate.
Slowly stream the warm chocolate mixture into the eggs and whisk lightly to combine.
Add the flour and whisk for 15-20 seconds to incorporate. Switch to a spatula and scrape the sides and bottom of your mixing bowl to ensure all the ingredients are combined well.
Portion immediately into the prepared tin using a metal spoon, cookie scoop, or piping bag.
Place in the oven and bake for 8 - 10 minutes or until the sides have puffed up a little but the centre has not.
Remove from the oven and let sit for 2-3 minutes to cool slightly.
Carefully invert onto a plate or bowl using oven mitts or a dry tea towel and enjoy!
Eat as is for a decadent treat or top with desired toppings (ie. whipped cream, ice cream and fresh fruit).
*Please note that because these cakes are ‘made to order’ only fill as many as you would like to eat and reserve the rest of the batter in the fridge or freezer in an airtight container for another day. When doing this, make sure to let the mixture come to room temp before baking.*