5 Servings
20 Minutes
Allergens
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.
how long should these bake if I’m making them in mini ramekins?
Since I’m not sure how small mini ramekins are, I can’t answer that definitively, but I’d think about 9-10 min. Keep an eye on it.
I didn’t taste this recipe yet, but they look great! In my family, we call them chocolate soufflés. We used to always go to this restaurant, and every time for dessert we got a delicious chocolate soufflé. So, I was excited to make these at home. I can’t wait to serve these are in our sukkah tonight! Thank you for the recipe!
Can these be made for pesach? coconut oil as margarine substitute and almond flour or potato starch instead of flour?
Having made this recipe many times, I decided to give it a different twist and make it in a pie crust I had lying around. I also whipped up the leftover eggwhites with sugar, piped them on top and toasted them under the broiler for a chocolate meringue pie. The results were a feast for the eye and the palate! The slices held together suprisingly well (even though the middle was oozy, gooey chocolatey deliciousness) and served very elegantly. Needless to say, the plates were licked clean.
Thank you Faigy and kosher.com for a super quick, delicious and versatile recipe!
yum! left in my fridge raw for couple of days, and still popped out easily, of the mini bekelach I made them in (I sprayed them liberally with oil spray, before filling.)
So easy and yummy!
I used oil instead of margarine and it worked fine.
Thank you kosher.com!
Easy, delicious and everyone loved it!
I couldn’t believe how easy this was, and it came out so delicious – my last minute guests were very impressed.
I tried it again tonight with white chocolate – now that was a treat!
What would be the best way to keep these choclate lava cakes warm for dessert on Friday night?
i would say he same way you keep everything else warm hot plate oven or even place on top of a crockpot four about 40 minutes lmk how it comes out!
Heavenly This lava cake was a hit !! so easy to make and delicious !!
Reheating question Hi when you say reheat in Indirect source what would you suggest? A heating drawer? Anything else. Thanks
I have made this recipe and put on top of the crockpot to re-heat it
Sugar Can I use regular sugar or only confectioners?
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.
Whole wheat flour Could this be made with white whole wheat flour or white spelt flour?
I haven’t tried it but I don’t see why not 🙂
Lava Cake How is the best way to bake these and keep warm to serve Friday night?
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.
so good!! great shabbos dessert with praline ice cream
thanks!!