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Mini Chocolate Lava Cakes

Rich and indulgent mini chocolate lava cakes with a gooey molten center, perfect for an elegant dessert or a quick chocolate fix.

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Mini Chocolate Lava Cakes - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Mini Chocolate Lava Cakes - secondary view

Crafting the Ultimate Beverage

Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Baking Tips
Use high-quality dark chocolate for the best flavor and gooey texture.
Do not overbake—this will ensure the molten center remains soft and flowing.
For a stronger chocolate taste, add espresso powder to intensify the richness.
Grease and dust ramekins well to ensure cakes release easily after baking.
If you don't have ramekins, bake in a muffin tin and adjust the baking time to 8-10 minutes.
Mini Chocolate Lava Cakes - tertiary view

Mini Chocolate Lava Cakes

Rich and indulgent mini chocolate lava cakes with a gooey molten center, perfect for an elegant dessert or a quick chocolate fix.

Italian Cream Stuffed Cannoncini
Prep Time
10 Minutes
Cook Time
12 Minutes
Total Time
22 Minutes
Chef
JUE
Category
Dessert
Difficulty
Medium
Cuisine
French-American
Yield
4 mini lava cakes
Dietary
Vegetarian
★ ★ ★ ★ ★
0% Complete

Ingredients

Custard Cream
01
4 ounces (113g) high-quality dark chocolate (60-70% cocoa), chopped
02
1/2 cup (113g) unsalted butter
03
2 large eggs
04
2 large egg yolks
05
1/4 cup (50g) granulated sugar
06
1/4 teaspoon salt
07
1 teaspoon pure vanilla extract
08
1/4 cup (30g) all-purpose flour
09
1/2 teaspoon instant espresso powder (optional, enhances chocolate flavor)
10
Butter and cocoa powder (for greasing ramekins)
11
Powdered sugar (for dusting, optional)
12
Vanilla ice cream or whipped cream (for serving, optional)
13
Fresh berries (for garnish, optional)

Instructions

01
Preheat your oven to 425°F (220°C). Grease four 6-ounce ramekins with butter and dust with cocoa powder to prevent sticking.
02
In a heatproof bowl, melt the chopped chocolate and butter together over a double boiler or in the microwave in 20-second intervals, stirring until smooth.
03
In a separate bowl, whisk the eggs, egg yolks, sugar, and salt until the mixture is pale and slightly thickened.
04
Gently fold in the melted chocolate mixture and vanilla extract, stirring until combined.
05
Sift in the flour and instant espresso powder, folding gently until just combined. Do not overmix.
06
Divide the batter evenly among the prepared ramekins, filling them about 3/4 full.
07
Bake for 10-12 minutes until the edges are set but the center is still slightly jiggly.
08
Let the cakes rest for 1 minute, then carefully invert onto plates. Serve immediately with powdered sugar, ice cream, or fresh berries.