Chocolate Lava Cake

Faigy Grossmann Faigy Grossmann
5.0 (28 reviews)

I may or may not know a thing or two about needing to make dessert at the eleventh hour. But if you’re one of those who has Yom Tov meals lined up in your freezer four weeks before Rosh Hashanah, don’t turn the page yet. Chocolate lava cake (also called molten chocolate cake or just lava cake) is the perfect dessert whether you only have 20 minutes until Shabbat or you’re preparing a month in advance. It takes under 20 minutes to make, uses basic ingredients, and looks like restaurant fare when plated just right.

20m 5
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Egg, Wheat

Directions

Prepare the Cake

  1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Spray five ramekins with cooking spray and place on a baking sheet.

  2. Microwave margarine with chocolate in a large bowl for one minute. The margarine will be melted. Whisk the chocolate into the margarine until the chocolate is fully melted also. Add in sugar and whisk until well blended. Whisk in eggs until fully incorporated and then add vanilla. Stir in flour; do not overmix.

  3. Divide the mixture evenly among the ramekins. Bake for 13 minutes. The center will still be runny when you remove it from the oven; this is the secret to chocolate lava cake.

  4. Serving Suggestion: Allow cake to cool for two minutes, then flip out of the ramekin onto a dessert plate. Top with a dusting of confectioners’ sugar and serve warm with vanilla ice cream and fresh fruit.

Tips:

Change it up so you don’t need to serve the same dessert week after week. Simply use your favorite creamy filling — peanut butter, Lotus cookie butter, or halva cream. Pour half the amount of batter into each ramekin. Add two tablespoons of your preferred filling and top with remaining batter.

Notes:

– No need to worry about eating raw flour in the runny center of the lava cake. The high baking temp ensures that the flour is safe to eat.

– Advance Prep: Believe it or not, lava cakes can be prepared in advance. The batter can sit in the fridge for two days before baking or you can freeze the cakes after baking. Let them defrost fully and rewarm through an indirect heat source so the center does not bake fully.

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What Cooks Are Saying

5.0 out of 5

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30 Comments

leah rosenberg •

How much does one recipe yield?

Thank You

Raquel Malul Kosher.com Team •
Reply to leah rosenberg

5 ramekins

Debbie Reinman •
Marked as Question

Can I bake these in disposable cupcake pans, instead of ramekins?

Raquel Malul Kosher.com Team •
Reply to Debbie Reinman

Yes, just make sure they are oven safe :)

Shlomo Zaks •

Can I make this fresh on Yom Tov with a 350 oven?

Raquel Malul Kosher.com Team •
Reply to Shlomo Zaks

I don't think it will work with a lower baking temperature.

Rachel Levitan •

How do you serve these on Shabbat? Is there an alternative to baking them in ramekins if you don't have those?

Raquel Malul Kosher.com Team •
Reply to Rachel Levitan

I've used something like this before https://amzn.to/4rw2mqm

yitty •

Ask your LOR but I believe that you are not allowed to put a scoop of ice cream on top of a warm piece of cake on Shabbos.