cake

Irresistible Melting Chocolate Lava Cake

Fondant au chocolat

by Hanbit Cho
written by Hanbit Cho
Print Recipe
Irresistible Melting Chocolate Lava Cake

Melting Chocolate Lava Cake is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Everybody loves this. You cut through it, and you see chocolate just oozing out. How can you not like this?

  • Irresistible Melting Chocolate Lava Cake
  • Irresistible Melting Chocolate Lava Cake
  • Irresistible Melting Chocolate Lava Cake
  • Irresistible Melting Chocolate Lava Cake

Follow along with the 📝 recipes below👇🏾👇🏾

Irresistible Melting Chocolate Lava Cake
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Melting Chocolate Lava Cake

Rating: 5.0/5
( 1 voted )
Serves: 8 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

Chocolate Lava Cake:

  • Dark Couverture (811 Callebaut) 48g
  • Butter 44g
  • Eggs 68g
  • Sugar 32g
  • Cake Flour 20g
  • Cocoa Powder 4g
  • Salt a pinch

Raspberry Sauce:

  • Frozen raspberries a few
  • Raspberry puree 80g
  • Sugar 15g

Instructions

Chocolate Lava Cake:

  1. Melt the chocolate & butter.
  2. Meanwhile, sift the cake flour + cocoa powder + sugar + salt into a bowl and gradually pour the egg while whisking it.
  3. Add steps 1 and step 2. Mix until you get a homogenous batter.
  4. Pipe into the mold.
  5. Bake at 180℃ for 9mins. This is rough guidance. Different quantities and molds will result in varied outcomes so pls adjust the baking time accordingly.

Raspberry Sauce:

  1. Heat up the raspberry puree and sugar. Just bring it to a boil and then add in the frozen raspberries.
  2. Simply toss it with the raspberry sauce.

Notes

Quantity:

2 lava cakes using the silicone mould (Silikomart SF119)

How to store:

You can store the batter for up to 2 days in the fridge and pipe + bake it whenever you wish. The whole point of a lava cake is to be served as soon as it’s made (so it’s molten inside) so don’t bake it ahead of time!

Recipe video

Enjoy

Let us know what you think of today’s Melting Chocolate Lava Cake tips, tricks, and hacks!

hanbit cho

Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since! As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef! I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.

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