Thea's Chocolate Lava Cake

You will fall in love with this Chocolate Lava Cake recipe with its rich molten chocolate center!

Ready in less than 30 minutes, this decadent dessert is sure to impress and is perfect for any occasion.

All you need are a handful of simple ingredients, and you’ll have this rich and fudgy chocolate treat in no time

It's a rich and chocolatey dessert that's fancy enough for any occasion but simple enough as a regular dessert.

INGREDIENTS:

• 1 pack 250gr unsalted butter

• 250gr dark bitter chocolate

• 7 eggs

• 1 1/3 cup sugar

  1/2 teaspoon salt

• 1 1/2 cups flour

INSTRUCTIONS:

• Preheat the oven to 250C

• Spray with sunflower oil a ring cake mould (medium size)

• Combine the butter and chocolate in a double boiler and melt over low heat, stirring until smooth

• In a large mixing bowl, combine the eggs, sugar, and salt. Beat on medium speed until thick and pale yellow. Fold the chocolate mixture and flour into the egg mixture until well combined.

• Pour the batter into the cake moult

• Bake for 17 minutes LOWERING THE TEMPERATURE TO 205C.

• Let the cake cool.

• Transfer in a serving platter and sift powdered sugar on top and garnish with berries, if desired. Serve immediately.

• Keep a very close eye on the lava cakes in the oven as you do not want them to overbake. The center should still be jiggy.

  
  

PRO TIPS:
1. I like using a dark chocolate, like bittersweet chocolate, but if you prefer a less intense chocolate flavour, you can use semi-sweet chocolate instead. I recommend using a high-quality baking chocolate bar, and not chocolate chips, so you get the best smooth and melty centers.
2. Do not pack the flour into the measuring cup. You do not want to add too much flour to the lava cake batter as it’ll make the center firm.
3. Make sure the oven is fully heated before adding cake mould inside. The high temperature helps the exterior of the cake bake faster than the inside. This leaves you with the exterior perfectly cooked while the chocolate lava filling stays gooey!
4.Use room temperature eggs, so they mix into the batter without over-mixing. Place your eggs in a bowl of warm tap water if they are cold.
Keep a very close eye on the chocolate lava cakes in the oven as you do not want them to overbake. The center should still be jiggy