Chocolate Lava Cake

Faigy Grossmann Recipe By
5
(6)
  • Cooking and Prep: 20 m
  • Serves: 5
  • Contains:

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.

Ingredients (6)

Main ingredients

Start Cooking

Prepare the Cake

  1. Preheat oven to 425°F (220°C). 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.

Note:

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.

Tip:

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.

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  • Tzippy Berglas

    What would be the best way to keep these choclate lava cakes warm for dessert on Friday night?
    Posted by Tzippyb |October 28, 2020
    0
  • Shani Belz

    Posted by Shani247 |October 28, 2020
    0
  • Chany Fischer

    Heavenly

    This lava cake was a hit !! so easy to make and delicious !!
    Posted by Cfpeewee@gmail.com |August 12, 2020
    0
  • Chaya wreschner

    Posted by Sybil21 |July 30, 2020
    0
  • Ellen Felder

    Reheating question

    Hi when you say reheat in Indirect source what would you suggest? A heating drawer? Anything else. Thanks
    Posted by Simsterb |June 9, 2020
    Replies:
    mindy
    I have made this recipe and put on top of the crockpot to re-heat it
    Posted by mindel|June 9, 2020
    0
  • Bella Zakinov

    Sugar

    Can I use regular sugar or only confectioners?
    Posted by Bellazknv |January 31, 2020
    Replies:
    Raquel Admin - Kosher.com Admin
    You could probably use regular sugar, confectioners sugar is recommended because it dissolves quicker but for this recipe, I don't think it will make a huge difference.
    Posted by raquel_kosher|February 16, 2020
    0
  • Tzippy Berglas

    Lava Cake

    How is the best way to bake these and keep warm to serve Friday night?
    Posted by Tzippyb |January 29, 2020
    Replies:
    Raquel Admin - Kosher.com Admin
    Bake them regularly and then I would put them on the hot plate or blech 10-20 minutes before serving so they are nice and warm.
    Posted by raquel_kosher|January 30, 2020
    1
  • Yaffa

    Whole wheat flour

    Could this be made with white whole wheat flour or white spelt flour?
    Posted by YRSRe |January 29, 2020
    Replies:
    Raquel Admin - Kosher.com Admin
    I haven't tried it but I don't see why not :)
    Posted by raquel_kosher|January 30, 2020
    0
  • Rivka

    Posted by rivka10 |January 21, 2020
    0
  • mindy

    so good!!

    great shabbos dessert with praline ice cream thanks!!
    Posted by mindel |January 5, 2020
    0
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • Shani Belz

    Posted by Shani247 |October 28, 2020
    0
  • Tzippy Berglas

    What would be the best way to keep these choclate lava cakes warm for dessert on Friday night?
    Posted by Tzippyb |October 28, 2020
    0
  • Chany Fischer

    Heavenly

    This lava cake was a hit !! so easy to make and delicious !!
    Posted by Cfpeewee@gmail.com |August 12, 2020
    0
Please Log in to ask a question How'd it turn out? Write a review. POST
  • Ellen Felder

    Reheating question

    Hi when you say reheat in Indirect source what would you suggest? A heating drawer? Anything else. Thanks
    Posted by Simsterb |June 9, 2020
    Replies:
    mindy
    I have made this recipe and put on top of the crockpot to re-heat it
    Posted by mindel|June 9, 2020
    0
  • Bella Zakinov

    Sugar

    Can I use regular sugar or only confectioners?
    Posted by Bellazknv |January 31, 2020
    Replies:
    Raquel Admin - Kosher.com Admin
    You could probably use regular sugar, confectioners sugar is recommended because it dissolves quicker but for this recipe, I don't think it will make a huge difference.
    Posted by raquel_kosher|February 16, 2020
    0
  • Yaffa

    Whole wheat flour

    Could this be made with white whole wheat flour or white spelt flour?
    Posted by YRSRe |January 29, 2020
    Replies:
    Raquel Admin - Kosher.com Admin
    I haven't tried it but I don't see why not :)
    Posted by raquel_kosher|January 30, 2020
    0

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