Molten Mocha Lava Cake
These molten center Mocha Lava Cakes combine the flavours of coffee and chocolate to create a stunning, intense dessert with a little drama. This is an easy, no fail recipe that'll give you perfect soft, oozy, chocolate centers every single time
Servings: 6 people
Ingredients
- 125 Grams Milk Chocolate chopped
- 45 Grams Dark Chocolate chopped
- 1/2 Cup Butter 115 Grams
- 1 ½ Tablespoons Instant Coffee Powder
- 1/4 Cup All-Purpose Flour 30 Grams
- 1/2 Cup Caster Sugar 60 Grams
- 1/8 Teaspoon Salt
- 2 Eggs
- 2 Egg Yolks
- 1-2 Tablespoons Cocoa Powder
- 1-2 Tablespoons Butter for brushing
Instructions
- Preheat the oven to 200C/392F
- Grease ramekin molds with butter. Generously dust with cocoa powder on the base and sides. Turn the mould upside down and tap to remove any excess.
- Add milk chocolate, dark chocolate, butter and coffee to a microwave safe bowl. Microwave at 30 second intervals, stirring frequently in between, for 2-3 minutes or until fully melted. Set aside.
- Whisk together eggs, egg yolks, sugar and vanilla extract until light and frothy, about 2 minutes.
- Sieve all purpose flour and salt together into the egg mixture and whisk it in till all the flour is combined.
- Add the egg mixture to the chocolate mixture and fold gently to combine
- Pour batter into greased and dusted ramekin moulds and fill it up until 3/4th capacity (approx 100 grams per mould)
- Bake at 200C for 14-16 minutes. Do not use a toothpick or skewer to check if it has baked as the centre will be gooey. The top surface should be firm to touch and should not stick to your finger.
- Remove from the oven once baked and allow to cool for 1-2 minutes. Run a knife along the sides of the mould and invert onto a plate. Tap the top of the mould a few times to release the cake and lift the mould carefully. Serve hot!
Video
Notes
- Melting Chocolate: While melting the chocolate and butter mixture in the microwave, do it in short bursts and stir in between to ensure it doesn’t burn.
- Make sure to properly preheat the oven for about 15-20 minutes. This helps the cake rise better, keeps it soft and prevents it from becoming hard and dry
- The cake rises quite a bit, so fill the ramekin bowls only 3/4th of the way to prevent spilling.
- Generously grease and dust the moulds with butter and cocoa powder before pouring in the batter. This will prevent the cake from sticking to the sides and will demould easily
- Demoulding Lava Cakes: Allow the cake to rest for a minute or two after removing it from the oven. Run a knife gently along the sides, tap it a few times and invert it into a plate to demould it with ease
- While this cake tastes amazing as is, you can totally take things up a notch by topping it with some vanilla ice cream and fresh strawberries.
Nutrition
Calories: 356kcal | Carbohydrates: 30g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 239mg | Potassium: 183mg | Fiber: 1g | Sugar: 23g | Vitamin A: 720IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg