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Lava Cake

Lava Cake by The Culinary ChaseWhen we plan a dinner party, there’s careful consideration as to the flow of the evening especially towards the end. We want our friends to be able to walk away feeling satiated but not stuffed to the gills and about to go into a food coma! Choosing the right dessert makes for a fitting end to the evening.

Don’t get me wrong, I do like a sweet now and then but more often than not, we like to end our meals with an assortment of cheese and fruit washed down with a glass of port, Gewürztraminer, sherry, or moscato. However, this lava cake recipe is one you must make! It’s super easy, not too heavy, and using good quality dark chocolate cuts out the overly sweet tones of milk chocolate (I am not a fan of milk chocolate). When you take your first cut, be prepared for the chocolate to ooze out.  Your friends will talk about this all evening!

Serves 6
adapted from The TIBS Guide To Desserts

1 cup dark chocolate chips
3/4 cup butter
1/2 cup flour
1 1/2 cups icing sugar
3 large eggs
3 large egg yolks
1 teaspoon vanilla extract

Lava Cake Collage by The Culinary Chase1) Preheat oven to 425f.
2) Grease 6 (6oz.) custard or ramekin cups with butter. Melt chocolate and butter in the microwave. Whisk until smooth.
3) Whisk in the flour and sugar to chocolate mixture.
4) In a bowl, beat eggs and yolks until combined. Add to chocolate mixture and whisk until combined. Stir in the vanilla.
IMG_28115) Divide the batter evenly among the custard cups and bake in the oven 12 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.  Serve with fruit such as raspberries, gooseberries (shown), strawberries, or grated orange zest and top with lightly whipped cream or good quality ice cream.

gooseberry by The Culinary ChaseThe Culinary Chase’s Note: Oh my stars, these were absolutely de-li-cious! Tara, TIBS baker extraordinaire, says the cakes should look firm but if you tap the top and it feels sticky or see any movement (wobbly), then they’re not quite ready. I baked the cakes 2 minutes longer as the tops were a bit sticky to touch.  Perhaps that was 2 minutes too long.  However, I still had a soft, gooey center but not as gushy as I had planned.  I slathered the custard cups with butter and as a precaution I dusted them with sugar…I was not taking any chances that the cakes would stick and they didn’t!  From start to finish, these lava cakes are ready in less than 30 minutes.  Enjoy!

The post Lava Cake appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


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