Pairs with our Traditional Method Sparkling Rose!
When my kids requested Chocolate Lava Cakes for Valentines Day, I searched the internet for recipes that included the words “simple” and “easy to make”. When I came across Ahead of Thyme (aheadofthyme.com), a found a recipe that looked delicious and simple enough for an unexperienced baker like me to tackle. I had all of the ingredients in my pantry and I was amazed at how easy it was. I have made these several times now, and they turn out perfectly! Be sure not to overcook. I use 6oz ramekins and 12 minutes in the oven seems to do the trick.
In my recipe search, I also came across a pro tip in one of Anna Oslen’s cookbooks: Drop a truffle into the center of the ramekin just before baking! This will ensure a gooey centre even if you over cook a little. Dark chocolate works the best!
1. Preheat oven to 425 F. Grease four 6-oz. ramekins or three 8-oz. ramekins with non-stick cooking spray and dust with cocoa powder, tapping out the excess cocoa powder. This will help the lava cakes come out easily when inverted.
2. Melt the chocolate and butter in a medium heat-proof bowl and set aside to allow it to slightly cool. You can melt the chocolate either on the stove or in the microwave.
On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then turn the heat to low and place medium heatproof bowl of chocolate with butter on the mouth of the pot. Make sure that there is a gap of a few inches in between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Stir the chocolate constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.
In the microwave: The second way to melt chocolate (and an easier way) is in the microwave. Place the medium heatproof bowl of chocolate and butter into the microwave and microwave in 20 second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until completely smooth.
3. In a medium mixing bowl, use an electric hand mixer or a whisk to beat together the eggs, egg yolks, vanilla extract, sugar, and salt, on low speed, until combined, about 1 minute.
4. Pour in the melted chocolate into the egg mixture, along with the flour. Use a rubber spatula and fold it in until fully combined. Note that the batter will be thick but should not be lumpy.
5. Place the ramekins on a quarter sheet baking pan and divide the batter between them. Bake for 12-14 minutes until the edges look solid and firm. The tops will still be soft with a slight jiggle in the center. Do not overcook as overcooking will cause the center to completely solidify and not be gooey. If you are not sure how hot your oven runs, I suggest making one first to test. If it has solidified too much, then adjust the bake time lower. Mine turns out perfect at exactly 12 minutes.
6. Allow the cakes to cool in the ramekins for 1 minute, then cover each with an inverted plate and use an oven mitt to flip them over and release the cakes onto the plate.
7. Add toppings (such as a scoop of vanilla ice cream, dusting with powdered sugar, garnishing with fresh fruit, or a drizzle of salted caramel sauce or chocolate sauce). Serve immediately.
How to store: Store baked and completely cooled chocolate lava cakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, oven or air fryer at 300F for about 5 minutes until warmed through.
How to freeze: Freeze baked and completely cooled chocolate lava cakes in an airtight container in the freezer for up to 3 months. To reheat, place in the microwave, oven or air fryer at 300F for 5-10 minutes until warmed through.
How to make ahead: Make the batter in advance and store in the refrigerator for up to 2 days. To bake the cakes, place the bowl of batter on the kitchen counter and allow it to come to room temperature, about 20 minutes. Then, divide into greased ramekins and bake.
February 7, 2023