Turkuaz Kitchen Chocolate Lava Cake is made with semisweet chocolate, butter, eggs, sugar, vanilla extract, flour, instant coffee (or orange zest), and a pinch of salt. This delicious dessert recipe creates a tasty chocolate treat that takes about 20 minutes to prepare and can serve up to 4 people.
Turkuaz Kitchen Chocolate Lava Cake Ingredients
- 6 Oz (170g) Semisweet Chocolate
- 6 Tbsp (85g) Butter
- 2 Eggs
- 2 Egg Yolks
- 4 Tbsp Sugar
- 1/2 Tsp Vanilla Extract
- 2 Tbsp Flour
- 1 Tsp Instant Coffee (Alternatively, 1 Tsp Orange Zest)
- Pinch Of Salt
For The Dust:
- 2 Tbsp Flour
- 1/2 Tbsp Cacao Powder
How To Make Turkuaz Kitchen Chocolate Lava Cake
- Preheat the oven: Preheat your oven to 450°F (232°C).
- Prepare the dust: In a small bowl, mix 2 tbsp of flour and 1/2 tbsp of cacao powder. Butter 4 six-ounce ramekins and dust the inside with the flour mixture. Set aside.
- Mix dry ingredients: In a medium bowl, mix 2 tbsp of flour, a pinch of salt, and 1 tsp of instant coffee (or orange zest).
- Melt chocolate and butter: In another medium bowl, add 6 oz of chopped semisweet chocolate and 6 tbsp of butter. Microwave until melted, then stir until smooth. Alternatively, you can melt the chocolate using the bain-marie method as shown in the video. Set aside.
- Beat eggs and sugar: In a large bowl, beat 2 whole eggs, 2 egg yolks, and 4 tbsp of sugar using an electric mixer until pale and fluffy, about 3-4 minutes. Add 1/2 tsp of vanilla extract and mix well.
- Combine chocolate and egg mixture: Pour the warm chocolate mixture into the egg mixture and mix until combined.
- Fold in dry ingredients: Add the flour mixture to the batter and fold just until combined.
- Prepare ramekins: Divide the batter among the prepared ramekins and place them on a baking sheet.
- Bake: Bake in the preheated oven at 450°F for 5 minutes. Then, reduce the heat to 400°F and bake for an additional 4-5 minutes. Remove from the oven immediately.
- Serve: Using a kitchen cloth or oven gloves, turn each cake onto small plates. Dust with powdered sugar and serve with fresh berries and ice cream. Serve immediately.
- Enjoy: Your cakes should look firm on the outside but have a soft, jiggly center with flowing chocolate. If you don’t prefer the bitter-sweet taste, you can use 3 oz of semisweet chocolate and 3 oz of milk chocolate, reducing the sugar slightly if using milk chocolate.
Recipe Tips
- Prepare Ramekins Properly: Make sure to butter and dust the ramekins well to prevent the cakes from sticking.
- Beat Eggs Thoroughly: Beat the eggs and sugar until they are pale and fluffy to ensure a light and airy texture.
- Don’t overmix batter: When folding in the flour mixture, mix until combined to avoid a dense cake.
How To Store Chocolate Lava Cake
- Refrigerate: First, let the leftover chocolate lava cakes cool until they reach room temperature. Then, wrap them tightly with plastic wrap or place them in an airtight container and refrigerate for up to 3 days.
- Freeze: After the cakes have cooled to room temperature, wrap each one individually with plastic wrap and then with aluminum foil. Freeze for up to 2 months. To thaw, place in the refrigerator overnight.
How To Reheat Leftover Chocolate Lava Cake
- In The Oven: Preheat your oven to 350°F (175°C). Place the lava cakes on a baking sheet and heat for about 8-10 minutes, until warmed through.
- In The Microwave: Place a lava cake on a microwave-safe plate. Heat on medium power for about 30-40 seconds, checking to ensure it’s warmed through but not overcooked.
What To Serve With Chocolate Lava Cake
This rich and gooey chocolate lava cake pairs well with fresh berries, whipped cream, vanilla ice cream, or a dollop of Greek yogurt. It also can be served alongside a drizzle of raspberry sauce, caramel sauce, or a sprinkle of chopped nuts for a delicious dessert.
Chocolate Lava Cake Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 450
- Total Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 150mg
- Sodium: 60mg
- Potassium: 200mg
- Total Carbohydrate: 40g
- Dietary Fiber: 2g
- Sugars: 32g
- Protein: 6g
Try More Turkuaz Kitchen Recipes:
- Creme Caramel Flan and Chocolate Sponge Cake
- Turkuaz Kitchen Zebra Cake
- Turkuaz Kitchen Chocolate Cake
- Turkuaz Kitchen No-Bake Cheesecake
Turkuaz Kitchen Chocolate Lava Cake
Description
Turkuaz Kitchen Chocolate Lava Cake is made with semisweet chocolate, butter, eggs, sugar, vanilla extract, flour, instant coffee (or orange zest), and a pinch of salt. This delicious dessert recipe creates a tasty chocolate treat that takes about 20 minutes to prepare and can serve up to 4 people.
Ingredients
For The Dust:
Instructions
- Preheat the oven: Preheat your oven to 450°F (232°C).
- Prepare the dust: In a small bowl, mix 2 tbsp of flour and 1/2 tbsp of cacao powder. Butter 4 six-ounce ramekins and dust the inside with the flour mixture. Set aside.
- Mix dry ingredients: In a medium bowl, mix 2 tbsp of flour, a pinch of salt, and 1 tsp of instant coffee (or orange zest).
- Melt chocolate and butter: In another medium bowl, add 6 oz of chopped semisweet chocolate and 6 tbsp of butter. Microwave until melted, then stir until smooth. Alternatively, you can melt the chocolate using the bain-marie method as shown in the video. Set aside.
- Beat eggs and sugar: In a large bowl, beat 2 whole eggs, 2 egg yolks, and 4 tbsp of sugar using an electric mixer until pale and fluffy, about 3-4 minutes. Add 1/2 tsp of vanilla extract and mix well.
- Combine chocolate and egg mixture: Pour the warm chocolate mixture into the egg mixture and mix until combined.
- Fold in dry ingredients: Add the flour mixture to the batter and fold just until combined.
- Prepare ramekins: Divide the batter among the prepared ramekins and place them on a baking sheet.
- Bake: Bake in the preheated oven at 450°F for 5 minutes. Then, reduce the heat to 400°F and bake for an additional 4-5 minutes. Remove from the oven immediately.
- Serve: Using a kitchen cloth or oven gloves, turn each cake onto small plates. Dust with powdered sugar and serve with fresh berries and ice cream. Serve immediately.
- Enjoy: Your cakes should look firm on the outside but have a soft, jiggly center with flowing chocolate. If you don’t prefer the bitter-sweet taste, you can use 3 oz of semisweet chocolate and 3 oz of milk chocolate, reducing the sugar slightly if using milk chocolate.
Video
Notes
- Prepare Ramekins Properly: Make sure to butter and dust the ramekins well to prevent the cakes from sticking.
- Beat Eggs Thoroughly: Beat the eggs and sugar until they are pale and fluffy to ensure a light and airy texture.
- Don’t overmix batter: When folding in the flour mixture, mix until combined to avoid a dense cake.
Turkuaz Kitchen Chocolate Lava Cake