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With the hustle and bustle of daily life, it can get hard to find time and share a moment with your partner. Even the fancy dates and grand gestures don’t match the level of a quiet evening, dim lights, and just talking over a shared dessert and a glass of wine. And to add a personal touch to it, you can bake a chocolate lava cake for your next date and win your partner’s heart.
Cooking is always the best expression of love. Whether you’re making up after an argument, preparing a surprise dinner for an important date, or simply want to express your admiration for your partner, nothing can beat the effort and thoughtfulness that you put into baking them a treat. And if your partner has a sweet tooth, the foolproof option will be to bake a chocolate lava cake.
Just imagine your partner coming home after a tiring day, and you surprise them with a plate of lava cake with molten chocolate oozing out of the centre. Beautifully paired with a scoop of vanilla ice cream or whipped cream, the heavenly dessert is enough to add a smile to their exhausted face. And the best part is, it takes just a little effort to bake a batch of molten choco lava cakes.
Ready in less than half an hour, all you need to do is follow this step-by-step guide, make a consistent batter, grease the ramekins, and let the oven do its magic. And within ten minutes of baking, you’ll get the cho
Read MoreBefore you start making the batter, let the oven preheat to 200°C. Also, grease small ramekins with butter and lightly dust them with cocoa powder. Set them aside.
Melt the dark chocolate and butter together. You can use a double boiler or a microwave to melt them. Stir well till consistent.
Crack two eggs, whisk, and mix with sugar. Whip till you get a light and creamy mixture.
Mix in the melted butter and chocolate mixture, and vanilla extract.
Once consistent, fold in the dry ingredients: maida and salt. Don’t overmix as the batter should be on the thicker side.
Pour the batter into the greased ramekins, and fill three-fourths of the moulds, leaving space for the lava cake to rise.
Bake for about ten to fifteen minutes till the edges are set, but don’t over-bake as the centres should remain jiggly.
Take them out of the oven and let the cakes cool for a minute.
Take the lava cakes out on a plate and serve warm with a scoop of vanilla ice cream topped with berries or chocolate sauce.
1 Before adding the eggs, if they were in the refrigerator, make sure to bring them to room temperature. It might seem like a small step, but the room-temperature eggs are much easier to whip with sugar. With the quickly prepared smooth batter, your lava cake will be lighter, fluffier, and have a more delicate crust.
2 The best way to get a gooey chocolatey centre is to use a dark chocolate bar. Avoid adding chocolate chips as they hold their shape and will not give you a flowy centre. So, a chocolate bar, semi-sweet or dark chocolate with about 50-70% cacao that can be easily melted, would be the perfect option.
3 The secret behind achieving a flowy lava-like centre also lies in the timing. Initially, set the oven timer to ten minutes. If the edges are firm, take the ramekins out as the centre needs to be soft and jiggly.
4 The best time to serve chocolate lava cakes is fresh out of the oven. If they come down to room temperature, the molten chocolate will firm up. If you still need to store the cakes for some time, microwave them for about ten seconds before serving.
5 While this is the standard recipe to make chocolate lava cake, you can always experiment with different additives. Depending on what your partner likes, you can add ingredients such as instant coffee, sea salt, and caramel sauce, among others.
Getting a thoroughly baked cake with a gooey centre is one of the most commonly faced problems. One of the most frequently made mistakes is overbaking. Even if you leave the lava cakes in the oven for an extra minute, the centre will start to cook. So, always be prompt in getting the ramekins out once the edges are perfectly baked.
Yes, to make eggless chocolate lava cakes, you can replace the two eggs with a mixture of ¼ cup condensed milk and two tablespoons curd. The texture will be a little denser than the egg version, but you’ll still get super indulgent lava cakes.
If you don’t have ramekins, you can use a cupcake tray. Just remember to adjust the baking time as the cupcake tray has a smaller portion size. Also, since they are usually made with tin, the lava cooks will cook much faster. So, bake for about five minutes, and check to prevent overbaking.
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