Extra-large Chocolate Lava Cake

Extra-large Chocolate Lava Cake

Extra-large Chocolate Lava Cake

A Chocolate Lava Cake comes to mind when I consider extremely delicious chocolate desserts. Lava cake has the drawback of only coming in one little piece.

Let’s face it: size does matter when it comes to dessert. We are going big with this giant chocolate lava cake because of this. It was without a doubt the most well-liked dessert on the menu. Now that I’ve been using it for all these years, that is a genuine testimonial to it.

This chocolate lava cake is one of my favorites to serve since the batter can be prepared up to 4 days in advance and stored in the refrigerator. Then, all you have to do to prepare a meal for guests or a dinner party is bake.

Please, please, please use excellent quality 72 percent chocolate while creating this lava cake. It will drastically alter everything.

It involves being able to determine something is baked precisely merely by looking at it. Unlike other cakes, a Chocolate Lava Cake requires you to check for the telltale indicators of doneness rather than cutting it in the middle.

Extra-large Chocolate Lava Cake

For the most magnificent chocolate dessert you can imagine, make my Giant Chocolate Lava Cake flawlessly every time!


1 1/2 cups (8 1/2 oz/240 g) Chocolate, dark (72 percent cocoa solids)
3/4 cup (6 oz/17 g) butter
115g or 1/4 cup (4 oz) sugar
4 eggs (at room temperature)
4 yolks
Half a cup (2 12 oz/75g) sifted all-purpose flour

The butter and chocolate should first be gradually melted together over a bain marie or in a microwave.
The eggs and sugar should be mixed on high speed in a stand mixer (or by hand) until very thick and light in color. This process takes around 4 minutes.
Turn on the machine slowly and drizzle in the cooled chocolate mixture after the eggs are thick and holding ribbons. To ensure that all the chocolate is incorporated, turn off the machine and stir the bowl with a spatula.
The flour should be sifted over the chocolate mixture and gently folded in until combined. Keep the flour from being over-mixed. Your cake will get tougher.

Butter a large pudding dish or another deep, oven-safe basin (around 2 litres). Fill the pudding bowl with the Lava cake mix. Store in the refrigerator for up to 4 days if not baking right away. There, there will be content.
The tough thing is this: Set a timer and bake the Lava cake on a baking tray at 350oF (180oC) for roughly 50-60 minutes. Keep an eye on it because if you overcook it, the lava core will lose its gooey consistency. Check after 40 minutes to see if there have been any changes based on how much “Lava” you like. Mine was precisely 55.

After baking, you may allow it to cool for 5 to 10 minutes to harden before serving with my homemade ice cream!