Just like you, I love pampering my loved ones. And what better way of telling someone “thanks for putting up with me!” than chocolate. Or diamonds and fancy cars, but OK, I cannot bake those in my oven. So to celebrate our newly renovated kitchen, I wanted to gift Daniël a sweet, little surprise and nothing sounded better than Chocolate Lava Cake.
I don’t know what it is about chocolate, it is everywhere, you can find it in so many shapes and forms, but somehow it still remains special. You don’t know how to elevate your desserts? Add some chocolate! Your ice cream needs a topping? Chocolate, or course! No gift for his mom’s birthday? A box of chocolates! And even more than that, there is an element of surprise when it comes to chocolate. Like the cheese of sweets, make it melt and you get a foodgasm. Even when I was photographing these and I cut in the first one, I gasped! That velvety dark lava oozing out, absolutely irresistible and picture perfect. Minimum effort for maximum effect. Add a little edible gold on a berry and there you have it, the perfect chocolate dessert!
Chocolate Lava Cake for Two
- 85 gr chocolate semi sweet*
- 55 gr butter + for the ramekins
- 15 gr flour
- 30 gr powdered or very fine sugar
- a pinch of salt
- 1/2 tsp of cocoa powder
- 1 large egg
- 1 large egg yolk
- a splash of vanilla essence
- berries to decorate
Preheat your oven to 220 C. Butter your ramekins** and dust lightly with cocoa powder and set aside.
To melt the chocolate we will make a bain marie. Chose a glass (resistant to heat) or metal bowl, that fits on top of a small pot, fill the pot with water and bring to a boil. The bowl should not reach the water, this will cook your chocolate and we do not want that to happen.
Cut your butter in cubes, break the chocolate into small pieces and put together in the bowl. Let it melt for about 5 minutes, until the butter and chocolate are combined. Use a spatula to mix gently and remove from heat.
In another bowl combine the powdered sugar, flour and salt and set aside.
Whisk the egg and the egg yolk with the vanilla essence and add to this the flour mixture. Mix using a whisk and add to the chocolate.
Mix using a rubber spatula and pour in the ramekins.
Bake in the middle of the oven, for 10 to 13 minutes max. Be careful since this is very easy to overcook, so start checking the cakes after 10 minutes. You want the center to feel wobbly when you press gently with your finger, but your don't want the batter to be still runny on top. I achieved this level of lava by baking them for 11 minutes.
* I used 70% Lindt chocolate. ** I got the best result using my ramekins, but if you don't have them, you can use your muffin tray. Be careful though, the cooking time is shorter, so start checking your cakes after 7 minutes.