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Chocolate Lava Cake - World Food Cuisine

Written By Mack John on Monday, 8 May 2017 | 02:22


  • 3 eggs
  • 4 tbsp sugar
  • 6 ounce (170 g) dark chocolate
  • 2 tbsp flour
  • 1 stick (110 g) butter
  • 1 tsp vanilla extract
  • pinch of salt

Chocolate Lava Cake – Is this the World’s most delicious mistake?

 Legend has it that this dessert was the result of a major catering disaster. The dessert for this particular event was to be individual chocolate cakes, but someone took them out of the ovens to soon and the centers where not cooked enough and still liquefied. Well, there was no time to take them off the plates and cook them more, so the Chef simply had his wait staff introduce the dessert as Chocolate “Lava” Cake! Brilliant! Now, whether this is true or not, I don’t know for sure, but it totally sounds like something a Chef would do. If you have a better story email it to me and I’ll start using it.

Regardless of how it was born, it sure is good. I used very dark chocolate, but you can use semi-sweet or milk chocolate if you prefer. If you’ve watch my clips regularly you know I’m not big on measuring ingredients, BUT when you’re doing baked desserts you really do need to be accurate. So measure carefully. By the way, this was a view request and the photo he sent me (pictured above with the fruit) had no copyright info with it. I did use it in the clip and hopefully no one gets too upset. If you did happen to take this photo, and are upset I’m using it without permission, please email me and I will credit you
. Enjoy!


1. Butter six ramekins, or aluminum muffins molds and dust with flour.

2. Melt chocolate and butter over a bain-marie until smooth. Meanwhile beat the eggs with sugar and salt using a whisk or mixer until thick and light yellow. Mix in vanilla extract and flour. Gradually add the melted chocolate and stir well. Pour mixture into the prepared molds.

3. Preheat oven to 200°C (400°F). Bake for 10 minutes until the edges are firm and the center is still soft. Remove and let cool slightly for few seconds. Run a sharp knife completely around the inside edge of the molds and invert onto plates. Sprinkle powdered sugar on top, and serve immediately.


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