Chocolate Lava Cake

Easy Chocolate Lava Cake ✨ A rich, chocolate-forward Chocolate Lava Cake made with dark chocolate, nutty brown butter, vanilla and a hint of cinnamon. The cakes are baked until the edges are set while the centre stays warm, soft and irresistibly molten. Perfect for an indulgent dessert when you want something rich, decadent and surprisingly easy to make. ❤️ Ingredients Makes 1 lava cake Ramekin size: 10 cm diameter, 240 ml capacity • 60 g Callebaut 70-30-38 dark chocolate OR any 70% dark chocolate bar. • 60 g unsalted butter, before browning • 40 g caster sugar • 2 large eggs (room temp) • 25 g all-purpose flour (maida) • 1 tsp vanilla extract • ½ tsp instant coffee powder • ⅛ tsp cinnamon powder • A small pinch of salt Method 1. Grease one ramekin or oven safe glass dish generously with butter. Dust lightly with cocoa powder and tap out the excess. 2. Add 60 g butter to a pan over medium heat. Let it melt, foam and bubble, then continue cooking until the milk solids turn golden brown and the butter smells nutty and toasted. Immediately remove from the heat. You should have roughly 45–50 g browned butter. 3. While the browned butter is still warm, add 60 g dark chocolate and stir until completely smooth and glossy. 4. Add ½ tsp instant coffee powder, ⅛ tsp cinnamon powder and a small pinch of salt. Mix well. 5. In a separate bowl, whisk 2 eggs with 40 g caster sugar for 1–2 minutes, until smooth and slightly lighter. You don't need to whip it like a sponge cake. 6. Add 1 tsp vanilla extract and mix. 7. Slowly pour the warm chocolate and browned butter mixture into the egg mixture while gently whisking. Mix until completely combined. 8. Sift in 25 g all-purpose flour (maida) and gently fold with a spatula just until no dry flour remains. Do not overmix. 9. Pour the batter into ramekin and fill it up leaving little space at top. 10. If preparing ahead, refrigerate the filled ramekins for 15–30 minutes before baking. Baking 1.Preheat the oven to 200°C. 2. Bake for approximately 9–11 minutes, until the edges are set, the top is mostly set and the centre is still soft and slightly jiggly. 3. Don't wait until the entire top is firm , that's how you lose the molten centre. 4. Let the cake rest for 3 - 5 minute, then carefully invert onto serving plates. Tip: Baking time can vary depending on ramekin size and oven. This recipe was tested using 10 cm, 240 ml ramekin. Storage: • These lava cakes are best served immediately while warm and molten. • If preparing ahead, the filled ramekins can be refrigerated for 15–30 minutes before baking. • If refrigerated for longer, allow the batter to come closer to room temperature before baking and adjust the baking time as needed. • Once baked, they are best enjoyed fresh rather than stored. If you enjoyed this recipe, don't forget to like, subscribe and share! ❤️ #ChocolateLavaCake #ChocolateLavaCakeRecipe #MoltenChocolateCake #LavaCake #ChocolateDessert #EasyDessert #BrownButter #ChocolateRecipe #DessertRecipe