Chocolate Lava Cake

Chocolates are a girl’s best friend. Or in my case, my worst enemy because they’re rather unforgiving on the tummy whenever I consume them.

Made this for Su’s birthday last month and the recipe was adapted from the website I used Hershey’s baking chocolate bar because Valrhona was a bit out of reach in terms of accessibility(to my knowledge, only the Sun Lik baking store carries it). Still tasted really evil anyway.

Here’s the recipe:

Makes about 6 ramekins

  • 4 teaspoons sugar
  • 1/2 cup butter, cubed
  • 4 ounces Hershey’s semisweet chocolate, chopped
  • 1 cup confectioners’ sugar
  • 2 eggs
  • 2 egg yolks
  • 1-1/2 teaspoons instant coffee granules
  • 3/4 teaspoon vanilla extract
  • 6 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • Whipped cream, optional
  • Additional confectioners’/superfine sugar for dusting


  • Grease the bottom and sides of four 6-oz. ramekins; sprinkle each with 1 teaspoon sugar. Place ramekins on a baking sheet; set aside.
  • In a medium microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in confectioners’ sugar until smooth. Whisk in the eggs, egg yolks, instant coffee and vanilla with a hand whisk(good workout for the arms before piling on the fats). Stir in flour and salt and mix evenly till all the flour disappears, then spoon batter into prepared ramekins.
  • Bake at 180°C for about 12 minutes. It’s really estimation here because the trick to chocolate lava cake is all about under-baking the cakes. If the top of the cake has risen and hardened, it’s about done.
  • Remove ramekins to a wire rack to cool for 5 minutes. Carefully run a small knife around cakes to loosen. Invert warm cakes onto serving plates. Lift ramekins off cakes. Serve warm with vanilla ice-cream or sprinkle with additional confectioners’ sugar. 
  • A successful lava cake should have about 30-40% spewage level.

And here’s the finished result. OH YEAH.

Mickey Mouse Lava Cake


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