Brownie Lava Cake

Based on the French pastry moelleux au chocolat, this simple chocolate lava cake is the ideal sweet treat for two. Additionally, see my trick for a center that is much more chocolaty!

HOW TO SIMPLY FRIES CHOCOLATE AND BUTTER
You can employ a few various techniques.

I like to use a double boiler that is “faux.” I just add some water to a pot, then place a heatproof dish on top.

On the burner, heat the water to a simmer and keep it there until the chocolate melts.

Both ways can be used, and the recipe card includes instructions for both.

A RECIPE FOR CAKE BATTER
Two eggs, a little flour, and some vanilla essence should be beaten together once the chocolate and butter have melted.

In order to avoid accidently scrambling the eggs, it is advisable to let the chocolate cool somewhat before incorporating it into the eggs.

However, it’s OK if you accidentally scramble a few eggs. The final baking won’t be impacted.

CHOCOLATE LAVA CAKE WITH EXTRA “LAVA”: HOW TO MAKE IT
I’ve compared this cake recipe to various lava cake recipes throughout the years, and it differs somewhat.

Usually, you just take the cake out of the oven before the middle solidifies.

This recipe is unique in that you actually add more chocolate to your cake batter in the middle. With a light, fluffy cake on the exterior, it melts into a thick, lava-like middle!

The truffle will immediately melt and increase the amount of “lava” in the lava cakes. With a few berries, you may, if you choose, conceal the opening.

IS IT POSSIBLE TO MAKE THESE CAKES GLUTEN-FREE?
I’ve been experimenting with this recipe with gluten-free flours, but I haven’t been pleased with any of the outcomes so far.

But don’t worry, I’m still trying. When I find a gluten-free version that I like, I’ll update this post.

CAN I SUBSTITUTE A LONGER BAKING DISH FOR RAMEKINS?
No.

Making one larger lava cake did not turn out as intended, according to readers. I have not personally tried this recipe with a single larger baking dish.

IS IT POSSIBLE TO MAKE THIS CHOCOLATE LAVA CAKE IN ADVANCE?
Partially.

Before dinner, prepare your batter and place everything in the ramekins if you’re serving these cakes for a dinner party or dating night.

You should put them in the oven just before serving dessert because they only need to cook for around 12 minutes and are best served warm.

When they are done baking, remove them from the ramekins (or serve them in the ramekins—your it’s choice!) and top with some fruit or ice cream.

Watch the lava pour when you cut the cake open!

Brownie Lava Cake
Based on the French pastry moelleux au chocolat, this simple chocolate lava cake is the ideal sweet treat for two. Additionally, see my trick for a center that is much more chocolaty!

Ingredients
1/3 cup chocolate chips, either bittersweet or semisweet
Use an additional 1/4 cup chocolate chips in place of the two chocolate truffles (I use Lindt dark chocolate).
To brush the ramekins, add 2 tablespoons of butter OR coconut oil + more butter, oil, or oil-spray.
2 eggs
flour, two tablespoons
Vanilla extract, 1 teaspoon

Berry, whipped cream, ice cream, and/or powdered sugar are some possible toppings.
Instructions
Oven: 450°F. Preheating.
Into two 6 oz. ramekins, spray or brush oil. To assure that they will eventually come out, coat them really well. Alternately, use melted butter to coat the ramekins.
Use one of the following techniques to melt butter and one-third cup of chocolate chips.
Method using two boilers: Put the butter and chocolate in the bowl of a double boiler, add one to two inches of water to the bottom part, and heat on the burner until the butter and chocolate are melted.

Method for making a double boiler at home: Add a few inches of water to a small pot. After adding the chocolate and butter to the boiling pot, cover it with a heatproof dish. Melt the chocolate and butter on the skillet over medium heat.
Using a microwave, combine the butter and chocolate chips in a heatproof dish or measuring cup. 20-second intervals in the microwave will melt the butter and start the melting process for the chocolate. Stir until the chocolate melts. (Don’t try to microwave the chocolate until it’s melted.)

To cool, set chocolate aside.
In a medium mixing basin, combine the flour, eggs, and vanilla. until smooth, whisk. Add the chocolate and butter mixture while whisking continuously. To prevent the eggs from scrambling, whisk quickly.
Note: It’s completely acceptable if a few of your eggs slightly scramble; it won’t be apparent after baking.
Eggs and chocolate should be together.
Between the two ramekins, divide the batter. Each ramekin should contain one chocolate truffle (or add more chocolate chips to the center).
Make careful to fully bury the chocolate chips under the batter if you’re substituting chocolate chips for truffles.

Fill the Ramekin’s center with chocolate.

Bake for about 12 minutes, or until the center is still soft but the sides are cooled. After resting for one to two minutes, trim the cakes’ edges with a butter knife.
Cakes should be turned upside down and placed on plates. After 10 seconds, remove the ramekin. (It ought should just fall off.) Serve right away with fruit or ice cream.
until the edges are cooked in the oven

Notes Pan Size: Take note that only 6-ounce ramekins were used to test this recipe.
Readers have claimed that this recipe does not turn out when baked in one larger dish, even though a single larger pan has not been tested (instead of two ramekins).