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.
Chocolate Lava Cake
Recipe By Faigy Grossmann
- Cooking and Prep: 20 m
- Serves: 5
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Contains:
Ingredients (6)
Main ingredients
Start Cooking
Prepare the Cake
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Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Spray five ramekins with cooking spray and place on a baking sheet.
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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.
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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.
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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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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! -
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Reheating question
Hi when you say reheat in Indirect source what would you suggest? A heating drawer? Anything else. ThanksReplies:
I have made this recipe and put on top of the crockpot to re-heat it -
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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.
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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.
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I haven't tried it but I don't see why not :)
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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!
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Please
Log in to ask a question Write your question here
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Reheating question
Hi when you say reheat in Indirect source what would you suggest? A heating drawer? Anything else. ThanksReplies:
I have made this recipe and put on top of the crockpot to re-heat it -
Replies:
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.
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I haven't tried it but I don't see why not :)
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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.
