Mini Chocolate Lava Cakes are a chocolate dessert perfect for Valentine’s Day or just as a beautiful indulgent pudding. Oozing out a chocolate ‘Lava’ that not only looks impressive it only takes 15 minutes from start to finish to make. Serves Two.
Take a look at our full range of Natural Flavoured Icing Sugars here.
Ingredients
- 1 Tsp (14g) Sugar and Crumbs Cocoa Powder ( Flavour of your choice) Plus extra for the tin.
- 42g Of Unsalted Butter
- 80g Dark Chocolate Pieces
- 1 Tsp (14g) Plain Flour
- 2 Large Eggs ( 1 whole and 1 Yolk will be used )
- 2 Tbsps (28g) Caster Sugar
- Pinch of Salt
Method
- To make the Mini Chocolate Lava Cakes start by preheating the oven to 200c. Take a cupcake tin and butter two of the cups ( use the middle outer ones ) Next coat them with a sprinkle of cocoa powder each. Set aside.
- Now place the butter in a microwave safe bowl and melt fully in 30 sec bursts. Add in the chocolate and stir in until melted, it may need another 30 secs in the microwave.
- In a separate bowl, add the whole egg and the yolk and whisk until incorporated. Add in the salt and sugar and whisk in. Lastly add in the Tsp of Flour and the tsp of Cocoa Powder. Whisk in until it’s a smooth velvety texture.
- Separate the mixture between the two prepared cupcake cups and fill to the top but don’t overfill.
- Bake in the oven for 5 minutes exactly. Take out of the oven and leave to cool for 1 minute in the tin.
- Take two small plates you plan to serve and place one over each cake. Flip the tin whilst holding the plates so the cakes slip out onto each plate. Serve immediately with cream/Ice cream and fresh berries.
Eat when served. You can make ahead upto when they are in the tin and then refrigerate. Let them come back to room temp before baking.
We did try the Melt and Pour in this recipe and while it did not ooze out it still tasted nice. I would recommend using a high grade chocolate like Callebaut.
