Simple Choco Lava Cake Recipe
Ingredients
Making a delicious choco lava cake is really easy and doesn't require many ingredients. You will need: 4 ounces of semi-sweet baking chocolate, 4 ounces of unsalted butter, 2/3 cup of all-purpose flour, 1/4 teaspoon of baking powder, 3 large eggs, 1/2 cup of granulated sugar, and 1/4 teaspoon of salt.
Instructions
Start by preheating your oven to 375 degrees Fahrenheit. Grease the inside of four 4-inch ramekins. In a medium saucepan, melt the butter and chocolate together over low heat, stirring constantly. In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, beat the eggs and sugar together until light and fluffy. Slowly add the melted chocolate and butter mixture to the egg and sugar mixture, stirring until everything is fully combined. Add the dry ingredients to the wet ingredients and stir until everything is fully incorporated.
Divide the batter evenly among the four ramekins. Place the ramekins on a baking sheet and bake for 12 to 15 minutes, or until the cake is set. Allow the cakes to cool for 5 minutes before turning them out onto a serving plate. Serve the cakes while they are still warm.
Nutrition
This recipe makes four servings, each with approximately 308 calories, 20.8 g of fat, 23.7 g of carbohydrates, 2.8 g of dietary fiber, and 4.5 g of protein. Each serving also has 64 mg of cholesterol, 162 mg of sodium, and 48.4 g of sugar.
Serving Suggestion
This choco lava cake is best served warm with a dollop of whipped cream or a scoop of vanilla ice cream. You can also top it with some fresh berries or a drizzle of chocolate or caramel sauce for an extra special treat. For a lighter version, you can serve the cake with a scoop of Greek yogurt instead of ice cream.
Variations
This simple choco lava cake can be easily modified to suit your tastes. You can try adding a tablespoon of your favorite liqueur or extract to the batter for a touch of extra flavor. You can also top the cakes with some chopped nuts or a sprinkle of confectioners' sugar for a decorative touch. If you don't like semi-sweet chocolate, you can substitute with milk chocolate or white chocolate.
Storage
This cake can be stored in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can keep it in the refrigerator for up to 5 days. To reheat the cake, just place it in the microwave for a few seconds until it's warm.
Tips
It is important to not overbake the cake, as it will become dry and crumbly. It's also a good idea to use high quality chocolate for this recipe, as this will give the cake the best flavor and texture. Finally, be sure to let the cakes cool for 5 minutes before turning them out onto a plate, as they will be very hot.
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