Who can resist a warm lava~ish chocolate cake after dessert?
This chocolate lava cake is perfect for dinner with friends as it can be made ahead so you do not need to be stuck in the kitchen while your guests are alone in the dining room. And it’s very easy too! It is also a very impressive and comforting dessert to serve after dinner.
Furthermore, this recipe is fail-proof! Confirm, guarantee plus chop! Sure flow one!
Here’s the sure-flow secret! The chocolate truffle!!
Prepare in advance. The chocolate truffle takes about 4 hrs to set in chiller. To speed it up, you can freeze it.
Do not sure chocolate chip in this recipe. Only use chocolate couverture or baking chocolate.
Melt the chocolate over a double boiler or over a pot of simmering water
Set the melted chocolate in a mould that is smaller than the ramekins to be used so that it can fit perfectly into the centre of the cake.
The thickness of the chocolate truffle should not be too thick so the whole piece of truffle can be fully submerge in the chocolate batter.
When the chocolate truffle is hardened, you can start preheating the oven/ air fryer and prepare the cake batter.
Brush the ramekins with melted butter then coat with cocoa powder or sugar for easy release of the cake when done.
Fill the ramekins with batter until 1/3 full. Then gently place the chocolate truffle in the centre and then fill the ramekins with more batter until 3/4 full.
Bake in preheated oven/ airfryer and serve hot with ice cream and fruits.
Baking time & Temperature
Non-convectional oven temperature: 200 degree Celsius for 8 to 12 mins
Air Fryer Temperature: 180 degree Celsius for 6 mins
You can also make ahead and freeze/ chill the ramekins with batter. Bring it to room temperature before baking it.
- 100g dark chocolate couverture
- 50g unsalted butter
- 50g cream
- 100g egg
- 50g egg yolk
- 30g Castor sugar
- 40g cake flour (sifted)
- 30g cream
- 30g milk
- 50g dark chocolate
- 15g unsalted butter
- Melted Butter
- Castor Sugar or Cocoa Powder
- Add all the ingredients for the chocolate truffles into a mixing bowl and heat over the pot of simmering water. Ensure that the water did not touch the bottom of the bowl.
- Whisk the chocolate mixture until combine and remove from heat
- Pour the melted chocolate mixture into a mould, smaller than the ramekins
- Chill until harden, at least 4 hours or put it freezer for shorter setting time
- Preheat the oven at 200 degree Celsius or air-fryer @ 180 degree Celsius when preparing the batter.
- Melt the chocolates, cream and butter in a mixing bowl and heat over simmering pot of water. Remove the bowl of chocolate mixture from heat and put aside
- In a separate bowl, combine the eggs and sugar
- Combine the chocolate mixture and egg mixture together, then add in the sifted flour until just combine. Do not mix for too long.
- Brush the ramekins with melted butter then coat with sugar/cocoa powder. Tap out any excess.
- Pour the chocolate cake batter into the ramekins until ⅓ full.
- Gently place the chocolate truffle into the center of the batter. Then continue to fill the ramekins with batter until ¾ full. Ensure the truffle is covered with batter
- Bake the cake in oven for 8 to 12 mins; Air fryer only requires 6 mins; or until the tops are just set.
- Run a thin knife around the ramekins to loosen the cakes
- Invert the ramekins onto 4 individual serving plates, then lift and remove the ramekins.
- Spoon 2 scoops of vanilla ice cream or ice cream of your choice and top with some berries.
- Serve hot!
Please note that oven temperature varies with different ovens, given baking time might varies
Baking time Will also varies based on size of ramekins used. Baking time given is based on standard ramekin size of 8 cm in diameter. Longer time is bigger ramekins are used and shorter time if smaller ones are used