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Chocolate Lava Cake

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“Moelleux au Chocolat… A French classic that literally melts in your mouth!!! This dessert is usually made in individual ramekins, but see the serving ideas below for other possibilities. Tips: You can definitely prepare your chocolate lave cake recipe ahead of time, and then bake 10 minutes before serving. I always do it this way! In terms of buttering the ramekins: butter the bottoms first, and then butter the sides, wiping from the bottom up to the top. It helps the chocolate to rise even more. In terms of baking time… well, it depends on how runny you want it! I like it with a super-liquid-oozing center -- so do my guests! For this, you want the top to be cooked through, but the center to be liquid. You can check with a toothpick after 10 minutes of baking. If you don't like liquid-center chocolate desserts, just cook for a little longer, and you will have an incredibly moist chocolate cake. So, either way, you can't go wrong! Serving Ideas: You can, if you want, serve your chocolate lava cake recipe with a Crème Anglaise (English Cream) or a Coulis aux Framboises (Raspberry Sauce). Personally, I always serve it as is (no sauce). And honestly, everyone FALLS IN LOVE with this dessert!!! How could they not?!!!”
4 ramekins

Ingredients Nutrition

  • 6 ounces semisweet baking chocolate (or use your favorite 70% dark chocolate bar)
  • 6 ounces butter (diced, room temperature)
  • 3 eggs
  • 12 cup granulated sugar
  • 13 cup flour
  • butter, for ramekins


  1. Preheat oven to 350°F.
  2. Melt chocolate on low flame in a bain-marie (double boiler). When melted, take of flame, and….
  3. Stir in diced butter, until it melts.
  4. In another bowl, beat eggs and sugar, until it starts to whiten.
  5. Stir in melted chocolate and then the flour.
  6. Butter 4 individual ramekins, and pour in chocolate batter.
  7. Cook for about 10 minutes.
  8. Tip ramekins upside down onto dessert plates and serve.

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