Chocolate lava cakes: the easiest version of a succulent dessert

Chocolate lava cakes: the easiest version of a succulent dessert

Surely you have already tried a few cupcake recipes of this style, I can assure you that too, because I am passionate about chocolate and it seems to me a dessert with which you never fail. But these chocolate lava cakes that I have prepared for today caught my attention for the way it is cooked in the oven, in a bain-marie, and because by making them like this we do not need to add solid pieces of chocolate to the center of the mass so that later when we open them, liquid will come out. The same mass causes it.

Also, although it seems at first glance a dessert to prepare at the last minute, it is not like that at all. We can freeze the dough arranged in the ramekins in such a way that we always have some cupcakes on hand in the freezer. We just have to add about ten minutes more cooking and they will be ready.

{“videoId”: “x80qt0l”, “autoplay”: true, “title”: “Cookie and chocolate cake, the perfect BIRTHDAY CAKE”}


For 4 people
  • Dark chocolate
    100 g
  • Butter and more for greasing
    70 g
  • Yolk
  • Egg
  • 4 teaspoons cocoa powder
  • 3 tablespoons pastry flour
  • 3 tablespoons sugar
  • 1/2 teaspoon soluble coffee

How to make “chocolate lava” cakes

Difficulty: Easy
  • Total time
    30 m
  • Elaboration
    fifteen m
  • Cooking
    fifteen m
  • Repose
    10 m

We will start by greasing the flaneritas or ramequins so that the cakes don’t stick to us. Place them in a baking dish that fits us without bending. Preheat the oven to 220ºC.

In a bowl mix the eggs, the yolks and the sugar and beat vigorously until the mixture bleach. On the other hand, in a saucepan or in the microwave, melt the chocolate together with the butter until they form a uniform mass.

Read:  Best sci-fi movies on Disney + for kids and adults

Add the chocolate and butter mixture little by little and stirring constantly to the egg and sugar shake. Sift the cocoa, mix and then sift the flour and incorporate it gently until no lumps are seen. Pour in the coffee and finally join the mixture.


Fill the molds with the same amount of dough. Carefully add to the tray where we had arranged them, very hot water so that it covers up to half of the flan. Bake 15-18 minutes. Let rest in the mold for ten minutes, unmold and serve quickly.

With what to accompany the lava cakes

These cakes “chocolate lava” They are great accompanied by the classic scoop of ice cream with a flavor that contrasts with cocoa. Although we can also give free rein to the imagination and accompany them with hot coffee, a crème anglaise, a light custard sauce or if we have a siphon with a citrus foam. And if you are one of the most chocolatiers, you will not need anything else, only the cake with its liquid heart will enchant you.

Directly to the Palate | Chocolate and rum coulant: dessert recipe to surprise
Directly to the Palate | Coulant style cheese cake with and without Thermomix (Clara de Masterchef’s)

The news

Chocolate lava cakes: the easiest version of a succulent dessert

was originally published in

Direct to the Palate

by Esther Clemente.

Chocolate lava cakes: the easiest version of a succulent dessert