You will enchant your guests with this dessert: lukewarm chocolate cake with a liquid core… The interplay between a crunchy coating and delicately melting chocolate is very simple; it just needs some time to let the dough rest. We show you how it works.
The chocolate cake is aptly called “Lava Chocolate Cake” in English: The lukewarm chocolate erupts like a delicious volcanic eruption as soon as you prick the soft cake with a fork. Add a scoop of vanilla ice cream, whipped cream, or fresh berries and you have a dessert that just makes you happy.
A small challenge arises when baking the chocolate cake with a liquid core: finding the balance between too short (then the cake looks more like a mushy chocolate accident) and too long a baking time, which allows the chocolate volcano to dry up. In our recipe, the dough is chilled for a few hours so the core stays nice and liquid.
Make your own chocolate cake with a liquid core: the ingredients
For 10 cakes you need:
- 150 grams of dark chocolate with 70 percent cocoa content
- 6 eggs
- 150 grams of butter
- 150 grams of sugar
- 100 grams of flour
- also 1 muffin pan and parchment paper
Make a chocolate cake with a liquid core yourself: this is how it works
Chop the chocolate into small pieces. It is best to use a large, heavy kitchen knife and a wooden cutting board. Place the chopped chocolate in a bowl and melt the pieces over a bain-marie. When the chocolate mass is completely smooth, add the butter in small cubes. Leave over the water bath until the chocolate and butter form a smooth, homogeneous mixture.
In another bowl, beat the eggs and whisk them with the sugar using a hand mixer. Now the flour is sifted over the mass and stirred in. Add the slightly cooled chocolate-butter mixture and whisk until smooth. Now the chocolate dough has to rest in the fridge for at least five hours, preferably overnight.
After taking the batter out of the fridge, prepare the muffin tins by greasing them and placing a narrow strip of parchment paper in each, extending over the rim. You can use the ends of this strip to simply lift the cakes out of the molds after baking. Preheat the oven to 180 degrees.
Since the dough hardly rises during baking, you can fill the molds almost to the brim. Bake the cakes in the preheated oven for ten minutes. They’re done when the surface is no longer runny but still soft. After baking, leave the cakes in the tin for about a minute and then carefully lift them out using the parchment paper strip. Arrange on plates immediately, dust with a little icing sugar, garnish with ice cream, cream, or fruit and serve – bon appetit!
Make a chocolate cake with a liquid core yourself: variants
Peanut butter or Nutella junkie? Add a small teaspoon of your favorite sin to the muffin tin before baking. Smaller truffles also work well.
The perfect accompaniment to sauces: the tart-sweet aroma of the mango goes perfectly with the chocolate cake with a liquid core. For a quick mango sauce, puree the flesh of two ripe mangoes with 3 tablespoons of orange juice and arrange the cakes on a sauce dish. Passion fruit tastes great too!
Can it be a little sharper? Then add half a finely chopped chili pepper to the batter. The finely grated zest of an organic orange is also suitable for flavoring the cakes.
