I was supposed to be at a swimming class, getting a good workout. Instead I chose to make some chocolate lava cakes. It couldn’t be helped. It was a cold and rainy day and the pool (that was supposed to be heated) was freezing. So I decided to skip class and turn to chocolate to give me some warmth 🙂
I used to LOVE chocolate, actually I was in love with chocolate, I would not eat a dessert if it didn’t have chocolate in it. Now, not so much. I still like it but most of the time I prefer fresh, fruity desserts. On days like today though, when you can hear the rain on the patio outside, only chocolate does the trick!
So chocolate lava cakes it was! This is a very simple recipe and literally takes 10 minutes to put together. The original recipe had a salted caramel center, but since I was craving for pure, unadulterated chocolate, I decided to forgo the salted caramel center. My lava cake had a gooey chocolaty center, exactly what I wanted!
Chocolate Lava Cake with a Salted Caramel center (Adapted from Rachel Khoo’s recipe)
(makes around 6 cakes)
For the caramel filling
- 150 g sugar
- 150 ml double cream
- 1 tsp salt (course sea salt)
For the chocolate sponge
- large bar of dark chocolate (150g min. 60% cocoa solids)
- 85 g butter
- cocoa powder
- 170 g light brown sugar
- 85 g flour
- 6 eggs
To make the caramel filling
- Sprinkle enough sugar to cover the bottom of the medium sized saucepan
- Cook this until it melts and begins to go golden brown then add the rest of the sugar
- Cook all the sugar until it reaches a cola colour
- Add 150 ml double cream (be careful at this stage – stand back – it does boil up)
- Add 1 tsp of salt
- Cook until it reaches 108 deg or it coats the back of a spoon
- Pour into a bowl and carefully place in the fridge to cool (this is piped into the chocolate sponge later so its got to stay runny)
To make the chocolate sponge
- Put water into a saucepan and bring to a simmer
- Meanwhile break the chocolate bar into a bowl and add 85g of butter
- Then place the bowl over the saucepan to melt the chocolate and butter (stir occasionally)
- meanwhile grease the ramekins with butter and coat the inside of the ramekin with cocoa powder
- Mix 170g of light brown sugar with 85 g of flour in a bowl
- Add the melted chocolate and butter and mix through. Next, crack and blend the six eggs in a separate bowl
- Add the eggs to the mixture in the bowl and blend thoroughly
- Ladle the mixture into the ramekins filling about three quarters full (leaving room for the caramel sauce which gets added later)
- Chill the filled ramekins for about an hour in the fridge (This is the key to getting a gooey center!)
- After around 45 minutes, preheat the oven to 180C/350F/Gas 4.
- Take out the chilled ramekins and put the caramel filling into a piping bag
- Snip the end off and push the end of the piping bag into the center of the chocolate sponge mixture and squeeze out some sauce.
- Place the ramekins in the oven for 15 mins.
- Look for them to be cooked around the edges and gooy in the middle
- To serve, turn the ramekins upside down onto a small plate and gently tap on the top
And there you have them, the most amazing chocolate lava cakes. When you cut through them, the gooey chocolate (or caramel) in the center will just ooze out into a pool of deliciousness. It goes without saying that these are even better with a dollop of vanilla bean ice cream!