This warm chocolate lava cake recipe is a sure fire hit with chocolate lovers and a very popular dessert on French tables. Served in individual ramekins, you can dress this easy cake up as elegantly as you wish. Moelleux au chocolat gets its name because it has a soft (moelleux), sweet center.
Cooking times can vary for this recipe. I give an average cooking time here, but your results may vary and you may want your cakes more or less cooked. Personally I don't like too gooey a result and tend to cook them a bit longer. Since baking time is so short, I recommend doing a test run with one of the cups to see how things turn out in your own oven.
Use very fresh eggs for this recipe. I don't think the eggs are technically cooked given that the interior of the cake is gooey, so you need to be careful.
Make now, bake later. You can make the batter early in the day and fill the buttered baking cups with it, then cover these in plastic wrap and refrigerate until you are almost ready to serve. Remove them from the refrigerator and allow the batter to come to room temperature as the oven is heating. Remove the plastic wrap, then bake according to the recipe directions. You can time it so the desserts have about 5 to 10 minutes to cool before serving.
Serving sugggestions. This rich chocolate lava cake recipe is often served with whipped cream, crème anglaise, or even vanilla ice cream. I don't feel it needs it, but you may enjoy decorating with one of these.
Prep time: 20 min
Bake time: 12 min
This chocolate lava cake recipe is ideally made in individual servings - everyone gets the pleasure of cutting into their little cake and seeing the chocolate oozing out. I use porcelain ramekins and serve the moelleux in those because I like my little dishes. Pyrex baking cups would be ideal as well. By coating the cups with melted butter you assure your cakes will come out easily.
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