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Recipe by Faigy Grossmann

Chocolate Lava Cake

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Parve Parve
Easy Easy
5 Servings
Allergens
20 Minutes
Diets

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

Main ingredients

  • 1/2 cup (1 stick) margarine or butter

  • 4 ounces (110 grams) good-quality bittersweet chocolate, broken into pieces

  • 1 and 1/4 cups Gefen Confectioners’ Sugar

  • 2 whole eggs + 3 egg yolks

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.
Chocolate Lava Cake

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Tehilla Shapiro
Tehilla Shapiro
3 months ago

Absolutely delicious and deceptively easy to make!!! After 13 minutes they look a bit underdone, but trust that they’re just right. Cook any longer and the center will solidify. Best served hot with a little vanilla ice cream.

chaya kessler
chaya kessler
1 year ago

how long should these bake if I’m making them in mini ramekins?

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Goldy Admin
Admin
Reply to  chaya kessler
1 year ago

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.

Nava Meltz
Nava Meltz
2 years ago

Can these be made for pesach? coconut oil as margarine substitute and almond flour or potato starch instead of flour?

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Ellen Felder
Ellen Felder
4 years ago

Reheating question Hi when you say reheat in Indirect source what would you suggest? A heating drawer? Anything else. Thanks

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moonymous
moonymous
Reply to  Ellen Felder
4 years ago

I have made this recipe and put on top of the crockpot to re-heat it

Bella Zakinov
Bella Zakinov
4 years ago

Sugar Can I use regular sugar or only confectioners?

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Raquel
Raquel
Reply to  Bella Zakinov
4 years ago

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.

Yaffa
Yaffa
4 years ago

Whole wheat flour Could this be made with white whole wheat flour or white spelt flour?

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Raquel
Raquel
Reply to  Yaffa
4 years ago

I haven’t tried it but I don’t see why not 🙂

mickey fuhrer
mickey fuhrer
Reply to  Yaffa
7 months ago

this is not a healthy recipe

Tzippy Berglas
Tzippy Berglas
4 years ago

Lava Cake How is the best way to bake these and keep warm to serve Friday night?

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Raquel
Raquel
Reply to  Tzippy Berglas
4 years ago

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.

Chumie Madris
Chumie Madris
1 year ago

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!

Devorah Liberman
Devorah Liberman
2 years ago

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!

Raizy Weinfeld
Raizy Weinfeld
2 years ago

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.)

Sarah
Sarah
2 years ago

So easy and yummy!
I used oil instead of margarine and it worked fine.
Thank you kosher.com!

Roslyn Slepoy
Roslyn Slepoy
3 years ago

Easy, delicious and everyone loved it!

Ruti
Ruti
3 years ago

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!

Tzippy Berglas
Tzippy Berglas
3 years ago

What would be the best way to keep these choclate lava cakes warm for dessert on Friday night?

Leah
Leah
Reply to  Tzippy Berglas
3 years ago

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!

Chany Fischer
Chany Fischer
3 years ago

Heavenly This lava cake was a hit !! so easy to make and delicious !!

mindy
mindy
4 years ago

so good!! great shabbos dessert with praline ice cream
thanks!!