Chocolate Lave Cake

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Yields: 6 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 10 Mins Total Time: 20 Mins


0/9 Ingredients
Adjust Servings
  • For toppings


0/5 Instructions
  • First, coat a cupcake pan with a room temperature butter with vertical motion. Then cover with cocoa powder and remove the excess, then refrigerate for the butter to solidify.
  • Melt the butter with the chocolate on low heat in a double boilerStir from time to time until smooth. In a medium bowl, beat the eggs with the egg yolks, and sugar until thicken and get pale in color.
  • Use an electric mixer. Gradually fold the chocolate mixture. Start at the edge of the bowl with a full round motion then cut in the middle. When all the chocolate mixture mixed well then add the sifted flour into the egg mixture. Refrigerate for at least 2 hours and up to 24 hours.
  • Preheat oven to 175°C/ 350°F. Bake for 8-10 minutes (depends on your oven heat). It has to have smooth round dome on the top and not cracks, if cracks start forming that mean it cooked from the inside, so immediately remove it from the oven.
  • Let the cakes cool for a minute, then cover each with an inverted dessert plate. then decorate with powdered sugar on top and with fruits of your choice, chocolate syrup, and/or whipped cream. Serve immediately

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