Lava Cake or Chocolate Volcano

Name: Lava Cake or Chocolate Volcano - Silvia C.
Ingredients: 2 whole eggs + 2 egg yolks 100 g dark chocolate 100 g sugar 100 g butter 50 g flour rum essence 2 tablespoons of cocoa aluminum molds for muffins

Dessert - Lava Cake or Chocolate Volcano by Silvia C. - Recipia

Lava cake, or chocolate volcano, is made from a simple batter consisting of dark chocolate, butter, and cocoa powder. The part that requires a bit of attention is baking: the edges need to be set while the center remains soft. If the cakes are left in the oven too long, they will bake completely, losing the flowing chocolate effect inside. The batter can be prepared in advance and stored in the refrigerator until the next day, to be baked just before serving. Quick Info Total time: at least 1 hour and 10 minutes, not including ingredient preparation time Preparation time: not specified exactly; it takes a few minutes to melt the chocolate, mix the batter, and prepare the molds Chilling time for the batter: minimum 1 hour Baking time: about 10 minutes Servings: the number of servings is not specified; it depends on the size of the aluminum molds Difficulty: easy Recipe type: chocolate dessert, suitable for serving immediately after baking Ingredients 2 whole eggs 2 egg yolks 100 g dark chocolate 100 g sugar 100 g butter 50 g flour rum essence 2 tablespoons cocoa powder butter, for greasing the molds cocoa powder, for dusting the molds aluminum muffin molds Preparation method 1. Break the dark chocolate into pieces and place it with the 100 g of butter in a microwave-safe bowl. Melt them together, then stir until you achieve a smooth mixture. 2. In a separate bowl, beat the two whole eggs and the two egg yolks together with the sugar. Mix until the sugar starts to dissolve. There’s no need to achieve a very airy foam; it’s important that the mixture is uniform. 3. Incorporate the flour into the egg and sugar mixture. Add the rum essence, then mix just until no dry flour remains. 4. Pour the melted chocolate and butter mixture over the batter. Mix well until the batter becomes smooth and glossy. 5. Cover the bowl and refrigerate the batter for at least an hour. It can be kept in the fridge until the next day, so the cakes can be baked close to serving time. 6. Grease the aluminum molds well with butter. Then dust them with cocoa powder, ensuring that the insides are covered. This step helps the cakes release more easily after baking. 7. Fill the molds with batter until they are about three-quarters full. Do not fill them completely. 8. Preheat the oven to 200 degrees Celsius. Place the molds in the oven and bake the cakes for about 10 minutes. 9. Carefully check the baking status. The edges should be well-baked, while the center should still show soft chocolate. Baking time may vary depending on the oven and the size of the molds, so do not leave the cakes in longer than necessary. If they are overbaked, the center will no longer remain fluid. 10. After baking, remove the molds from the oven and let them cool slightly. Invert each cake onto a small plate and serve while still warm. Why I make this recipe often I love that the batter can be prepared a day in advance, and the baking is done just before serving. This way, the dessert doesn’t need to be assembled in a hurry after the meal. The mixture is quick to make, the ingredients are few, and the result mainly depends on the time spent in the oven. For those who prefer a softer center, it’s important to watch the edges, not just the indicated minutes. Tips and variations Tips Respect the minimum chilling time for the batter. It should rest for at least an hour before baking. Grease the molds carefully, including the edges, and dust them with cocoa powder. If any areas are left uncovered, the dessert may stick. Do not open the oven repeatedly during baking. At the end, observe the appearance of the edges and the center. The 10 minutes are a guideline, not an identical rule for all ovens. The shape and size of the containers can influence the required time. Let the cakes cool only slightly before inverting them. If they cool too much, the texture of the center will change. Substitutions The recipe uses dark chocolate, and no specific substitution is indicated. To keep the taste and texture as close as possible, it’s best to use dark chocolate and not change the amounts of butter, sugar, or flour. Rum essence is included for flavor. If you omit it, the batter can still be prepared, but the taste will be simpler. Variations The batter can be prepared in advance and stored in the refrigerator for up to a day. This is a practical option when you want to bake the lava cakes close to serving time. The amount of batter is distributed in the molds differently depending on their size. Fill each mold to three-quarters full, regardless of its capacity. If you prefer a less fluid result, you can leave the cakes in the oven a bit longer, but the lava effect will diminish. The recipe is designed for baked edges and a soft center. Serving ideas Lava cake can be served dusted with a bit of powdered sugar. Fresh fruits or a scoop of ice cream can also be served alongside. It is recommended to invert the cakes onto plates and serve them after they have cooled slightly. The soft center is best observed immediately after the cake is unwrapped. Frequently asked questions How long should the batter chill in the refrigerator? The batter should be refrigerated for at least an hour. It can be kept in the fridge for up to a day if you want to bake the cakes closer to serving time. Why isn't the chocolate flowing from the center anymore? Most likely, the cakes were left in the oven too long. For the volcano effect, the edges need to be baked while the center remains soft. The 10-minute baking time is a guideline and can vary from oven to oven. Can I fill the molds completely? No. The molds should be filled to about three-quarters full. This way, the batter has room to rise during baking without overflowing. When can I invert the cakes? After removing them from the oven, let them cool slightly, then invert them onto plates. Do not let them cool too much, as the texture of the center may change. What can I serve with lava cake? It can be served plain or dusted with powdered sugar. Fresh fruits and a scoop of ice cream are also mentioned as serving options. Nutritional values The values below are approximate and refer to the entire amount of batter, as the number of servings is not specified. The calculation may vary depending on the type of dark chocolate, the size of the eggs, and the amount of butter used to grease the molds. For the entire recipe: Calories: approximately 2,000-2,200 kcal Protein: approximately 35-40 g Carbohydrates: approximately 190-210 g Fats: approximately 135-150 g If the batter is divided into four molds, one cake would have approximately 500-550 kcal. This value is indicative and does not include any fruits, ice cream, or powdered sugar served alongside. Storage and reheating Raw batter can be stored in the refrigerator for up to a day. It’s best kept covered to avoid absorbing odors from the fridge. Baked cakes are best enjoyed immediately after preparation when the center is still soft. The source does not specify a time or method for reheating, and further heating may change the texture and cause the interior to bake more. For the lava effect, it’s preferable to bake only the amount that will be served.

Lava Cake or Chocolate Volcano

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