Chocolate Lava Cakes
The other night I had the strongest craving for chocolate. Like I’m talking, super intense. I didn’t just want any chocolate either, I wanted melt-in-your-mouth, ooey, gooey, sinfully delicious chocolate lava cakes!
And thankfully, I have a go-to recipe that can make that exact thing, and have it – from deconstructed in the cupboard, to sitting on the table in front of me ready to be devoured – in less then 20mn!
Needless to say. I had my lava cake. I also made it dairy free, because I wanted to be able to share it with my kiddo. It’s surprisingly easy to make these dairy free (and even vegan for that matter). I always buy bar and chip chocolate now that is free from soy and dairy. Guittard and Enjoy Life are both good brands for that. I’ve also swapped out most of our butter in the house for the Earth Balance soy free brand (which actually tastes great, and doesn’t have a laundry list of non-pronounceable ingredients like many vegan substitutes). This most recent time making these guys I actually swapped three flax eggs for the regular eggs, and still got good results. The only major difference I noticed was that the outside cooked up a bit more dense than usual, and the flavor wasn’t quiet as deep. If you’re vegan though, and want to give these guys a try with flax eggs, know that they will still be lava-y in the center! (And served with some coconut-vanilla ice cream, no body is going to have anything to complain about!)
This recipe only makes 2 cakes, but to double it is easy. Double everything except the eggs. Add one whole egg and one whole egg yolk for a total of 3 eggs, and 2 yolks. I haven’t tested it doubled with egg subs yet – if you do, let me know how it goes!
- 1 ounce Semi-Sweet Chocolate
- 1 ounce Bittersweet Chocolate
- 1/4 cup Butter (I used Earth Balance)
- 1/2 tsp Salt
- 2 tsp Vanilla
- 2 whole Eggs
- 1 egg Yolk
- 2/3 Cup Powdered Sugar
- 1/4 Cup All Purpose Flour
Preheat the oven to 425. Spray two 6 ounce ramekins with oil.
Place the chocolate and butter in a 4 cup measure and melt in the microwave in 30 second bursts, stirring between each one. It should take a little over a minute.
Whisk in the salt, vanilla and eggs until thick and glossy.
Stir in the flour and sugar until just combined.
Portion the chocolate mixture into the two prepared ramekins. Bake at 325 for 13 minutes. The center will look barely set.
Turn the ramekins out onto two small plates, be careful not to burn yourself when lifting off the hot ramekins!
Let the cakes sit for two minutes before serving. Best served with a sprinkle of powdered sugar and vanilla ice cream. They do not reheat well.