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Chocolate Lava Cake
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My buddy Anemone showed me this yummy looking Chocolate Lava Cake recipe and we made a date to come over my place to make it. It was really fun for friends to cook together!
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I don’t normally have a sweet tooth, and I wasn’t really acquainted with this French dessert, but my friend convinced me that I will like it. She was right – it was really good! Not too sweet like most desserts are, and just the right amount of chocolatey-ness. Not just any chocolate, but warm & oozing runny chocolate goodness (hence the names chocolate lava cake/molten chocolate cake/chocolate fondant pudding).
Both my friend and I agreed that it is a very simple recipe and we succeeded in making it to the right consistency on the first attempt (chocolate oozing out when cut in the middle). I think this is an excellent dessert to serve when entertaining guests – simply prepare everything in advance, and after your guests have finished their main course, just pop the ramekins into the oven for 10 minutes. Your guests will really be impressed with how effortless you whip up a warm and delicious dessert with no sweat and in no time at all – never mind the messy behind-the-scenes, you would have washed up before they arrived.
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Gosh, i tried this today and the result was super delicious. My son was asking me to keep baking since i used muffin tin to make those. Thank you for the wonderful recipe.
how many servings do it give
can we use non bitter chocolate?
Yes you can, you may want to reduce the sugar slightly
your recipe is easy & simple…. i don’t like sweet to but i love this desert… thanx
They are a BIG hit in our family gathering!
Hi, can I check with you , is it possible that I can use milk chocolate instead ? And secondly can I use plain flour n add abit of baking soda instead of self raising flour ?
Hi, typically baking chocolate is less sweet but has a richer cocoa content than milk chocolate, while the latter is milkier and creamier. Not sure how substituting the chocolate will affect the recipe as I’ve not tried before. If you do try it out, let me know.
technically, it’s possible to make the flour like what you described, though I’ve not tried it out myself I’m quite sure it will work.
Hi! Can I use granulated sugar instead of caster sugar? :-)
caster sugar is ideal for baking due to the smaller crystals, it will be easier to be dissolved into the batter. But you can try it out with granulated sugar if that’s what you have.
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