Chocolate Lava Cake
Nothing’s quite as chocolaty and delicious as a moist chocolate lava cake. With a gooey, creamy center that seems to explode in your mouth, chocolate lava cake is a real treat for any chocolate lover. Chocolate Lava Cakes get their name from the unique filling inside. The cake’s center is a thick and delicious liquid chocolate which oozes out when you cut it, giving the appearance of molten lava.
Many people think that making a chocolate lava cake will be difficult but with the right recipe and some careful attention to detail, you can create a beautiful, delicious chocolate lava cake for any occasion. If you love chocolate cake, love cooking cake or just want to try your hand at baking something new, this is a fabulous choice.
What’s In It?
So what goes into these beautiful cakes to create that unique and delicious gooey center? Just like with any other chocolate cake, the exact ingredients can vary greatly per recipe but some basic ingredients are usually eggs, chocolate (chopped or chips), butter, sugar, eggs and egg yolk, cinnamon and flour. Some people also use cocoa powder, sweet cherries and other ingredients for flavoring.
All in all, chocolate lava cake is a favorite to many. It’s great at parties or events and makes a delightful surprise to your guests or friends when they bite into the cake. Many people enjoy serving their chocolate lava cake with vanilla ice cream on the side to help balance the rich chocolate flavor.
Chocolate Hazelnut Lava Cakes
- 4 ounces semisweet chocolate
- 1/2 stick butter
- 2 cups powdered sugar
- 4 eggs
- 1 tablespoon hazelnut extract
- 3/4 cup all-purpose flour
- Nonstick spray
- 1 tablespoon hazelnut liqueur
- Vanilla ice cream
- Chocolate shavings
- Preheat oven to 400 degrees F.
- Spray 8 small custard cups or souffle dishes with nonstick spray. Place on baking sheet.
- Heat chocolate and butter in large glass bowl resting over a pan of boiling water until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well
- blended. Blend in eggs 1 at a time, so that the eggs do not cook. Stir in Hazelnut extract and flour.
- Divide batter evenly among prepared and nonstick sprayed custard cups, about 2/3 to 3/4 of the way full.
- Bake 12 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute.
- Invert cakes onto dessert dishes and top with a little hazelnut liqueur and a spoonful of nutella on each lava cake.