Molten Chocolate Soufflé Lava Cakes

PicMonkey Collage

Hello everyone, I hope you are all well.

These molten chocolate soufflé lava cakes are just amazing, when you take a bite the chocolate in the middle will ooze out like lava…

Here is the recipe, enjoy!

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Molten Chocolate Soufflé Lava Cakes (yield: 6 mini cakes)

Ganache center:

  • 2 1/4 oz. (65 g) melted dark chocolate, 70 % cocoa solids
  • just over 1/3 cup (90 ml) heavy cream

Melt the chocolate, either in the microwave oven or over a pan or simmering water.

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Heat the cream until almost boiling and pour it over the melted chocolate.

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Stir well.

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Use an empty egg carton or a mold like the one I’m using here and cover with plastic wrap.

Fill each of the indentions with about 1/2 oz. (15 g) of the chocolate/cream mixture, then place in the freezer until set.

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Lava Cakes:

  • 1 3/4 oz. (50 g) dark chocolate
  • 3 1/2 tablespoons (25 g) pure unsweetened cocoa powder
  • 3 1/2 tablespoons (50 g) butter
  • 3 large eggs, separated
  • 3 tablespoons (50 g) heavy cream or crème fraîche
  • 1/3 cup (65 g) regular sugar

Put the chocolate, cocoa and butter into a bowl. Place the bowl over a pan of simmering water and stir until melted and smooth.

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Put the egg yolks (reserve the whites for later) into a bowl with the cream and give it a whisk.

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Now mix the egg yolk/cream mixture with the melted chocolate/butter mixture.

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Set aside.

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Whisk the egg whites with the sugar until you have a glossy meringue, about 1-2 minutes.

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Stir the chocolate mixture into the meringue with a rubber spatula.

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Stir until well blended.

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I use silicone cupcake cases here.

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Or use small oven-proof dessert bowls like these, just make sure you grease and dust with flour.

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Divide the cake mixture between the cases/bowls, about 2 ice cream scoops for each of them.

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Remove the chocolate ganache from the freezer and place one or two into each of the cases/bowls.

Bake in a 390 ˚F (200 ˚C) oven for about 10-15 minutes.

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Done…

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Turn out onto small plates and enjoy with some ice cream…

These can be made in advance, just store them in the refrigerator and put them in the microwave for one minute before serving.

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I hope I was able to tempt you…

Hugs from me to you.

1

Comments

17 Comments on Molten Chocolate Soufflé Lava Cakes

  1. Tove Lise
    2013/01/19 at 10:57 (4 years ago)

    Ser deilig ut. Kan du være så snill å merke oppskriften “Glutenfri” også. Etter hva jeg kan se så er denne helt ok for oss med cøliaki også. Er den merket godt, så finner jeg lett tilbake til oppskriften. Stå på videre! 

    Reply
    • Manuela
      2013/01/19 at 23:33 (4 years ago)

      Jeg skjønner Tove, Men jeg har ikke helt peiling å slike saker så litt vanskelig og vite for meg hva er glutenfri, kan ikke ta den sjanse og skrive det og så kan det hende det er feil! håper du skjønner
      klem

      Reply
  2. Helene
    2013/01/20 at 11:50 (4 years ago)

    Denne er glutrenfri, ja :) Den kan trygt merkes som det. Gluten er et protein som finnes i korntypene hvete (inkl. spelt, som er en type hvete) rug og bygg. Havre er glutenfritt fra naturens side, men havregryn og havremel selges i egne glutenfri-forpakninger fordi det kan være sjanse for at spor fra andre korntyper blander seg med havren under produksjonen (fabrikken). 
    Gluten er det proteinet som gjør at deig holder seg seig og samlet, hever seg bra og er lett å bake med. Derfor er det vanskeligere å bake glutenfritt, men langt fra umulig, man bare må lære hva man trenger og hvordan man skal trikse og fikse for å få gode resultater. 
    Jeg leser bloggen din selv om jeg har cøliaki, Manuela – kan da bake til andre! :)

    Reply
  3. Camilla
    2013/01/21 at 15:27 (4 years ago)

    Ser jätte gott ut! 

    Reply
  4. pappahjerte
    2013/01/21 at 15:48 (4 years ago)

    Mjaaa…. den sjokoladekaka der ser jo helt ustekt ut! Er du helt sikker på at du vet hva du driver med? 😛 (ref. filmen De Urørlige) 😉

    Reply
  5. Janka
    2013/01/21 at 22:49 (4 years ago)

    Kan røra lages dagen før? :)

    Reply
  6. Veronica
    2013/01/23 at 11:25 (4 years ago)

    Oi artig! godt å vite åssen man lager kaker med flytende sjokolade inni! gleder meg til å prøve dette ut i nye leiligheten :) tror nesten jeg må kjøpe meg boka di jeg! Koser den fornoe da? :-)

    Reply
  7. Veronica
    2013/01/23 at 11:28 (4 years ago)

    fant det ut, hehe! må bare bruke øynene litt mer;-)

    Reply
  8. Emilie
    2013/01/24 at 15:44 (4 years ago)

    Ser supergott ut! Känns som ett alternativ till chokladfondant.
    Fler moment i bakprocessen men kankse lättare att få dem bra!? Fråga: kan man förbereda dem i förväg och låta stå svalt innan man gräddar dem?

    Reply
  9. Kamilla
    2013/01/26 at 00:05 (3 years ago)

    Hvor lenge sto blandingen i fryseren? Min sto i 45min, men ble ikke lenge nok virker det som. Gleder meg til å smake etterpå likevel :- )

    Reply
  10. Susanne
    2013/02/03 at 08:52 (3 years ago)

    Hei! 
    Hvor lang tid tar det fra du setter ganachen i fryseren til den er stiv?

    Reply
  11. Zein ahmed
    2013/08/06 at 21:14 (3 years ago)

    Im not a big fan of dark chocolate… I dont like the strong taste it gives…. Does it have that taste in this cake? And can i use milk chocolate instead?

    Reply
    • Manuela
      2013/08/07 at 10:47 (3 years ago)

      Hi, Zein. :)
      You can use milk chocolate instead. The taste is not that strong I my opinion. :)

      Reply
  12. Aminaa
    2014/06/01 at 15:25 (2 years ago)

    Hi, if i use regular egg is it the same as the large egg?

    Reply
    • Team Passion4Baking
      2014/06/03 at 12:36 (2 years ago)

      Hi Aminaa, this recipe calls for large eggs, but whether you call it regular or large may depend on the country you live in since egg sizes may vary from country to country. In Europe a large egg is approximately 63-73 grams, a medium egg is 53-63 grams.

      -Team Passion4Baking

      Reply
  13. Jessica
    2014/08/06 at 08:22 (2 years ago)

    Kann man auch normale Papier förmchen benutzen?

    Reply
    • Team Passion4Baking
      2014/08/08 at 09:35 (2 years ago)

      Hallo Jessica, das haben wir nicht ausprobiert. Bitte geben Sie uns Ihr Feedback, wenn Sie versuchen. :-)

      -Team Passion4Baking

      Reply

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