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Parve
Easy
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.
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
1 teaspoon Gefen Vanilla Extract
1/2 cup all-purpose flour
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Spray five ramekins with cooking spray and place on a baking sheet.
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.
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.
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.
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delicious
can I make it as one cake?
Hi Yehudis,
It should be fine, it’s just hard to know without doing a trial first. Let us know how it turns out! I imagine it will be fine, just bake it for longer.
-Chana Tzirel from Kosher.com
Can I make this in one large dish to serve almost as a pie? Would I need to leave it cooking longer?
Hi Aura,
It’s hard to know without trying, but that should probably work! In a 9 inch pan I would bake it for 20-25 minutes. Start checking for doneness at the 20 minute mark.
-Chana Tzirel from Kosher.com
can I double the recipe
Hi Yehudis,
So when it comes to baking, it’s hard to know without trying, but I would say you most likely can double it without a problem!
-Chana Tzirel from Kosher.com
Can I double or triple this recipe, or would it be better to make each batch separately?
You can most likely double it without a problem. Do a trial and see how it goes, but it should be fine!
-Chana Tzirel from Kosher.com
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.
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.
Can these be made for pesach? coconut oil as margarine substitute and almond flour or potato starch instead of flour?
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 🙂
this is not a healthy recipe
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.
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!
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!