Only five ingredients: Quick chocolate lava cake with a liquid core

In less than 30 minutes
With a liquid core: Recipe for a quick chocolate lava cake made from just five ingredients

03/22/2022, 12:12 p.m

3 min reading time

From the outside, this dessert seems inconspicuous at first: a simple chocolate cake without much fanfare. But what makes the cake so irresistible is its inner workings: a liquid, melt-in-the-mouth core of the finest chocolate that spills out like lava as soon as a spoon or cake fork has penetrated the surface of the pastry. A chocolate lava cake is something special, and the moment when the lukewarm chocolate melts in your mouth is an experience in itself.

A secret of French cuisine – le Petit Gâteau

The origin of the chocolate lava cake is in France. No wonder, after all, the French are known worldwide for their desserts. Creme brûlée, macarons and crêpes are hugely popular, and the “Petit Gâteau” can simply be described as “superbe”. The original production of the chocolate cake is an art in itself and requires a great deal of sensitivity. All the better that the slimmed-down version can be prepared in no time at all from just five ingredients. Once you’ve gotten hungry for chocolate, you want it to go as quickly as possible.

When preparing the quick chocolate lava cake, a few important manufacturing steps must be taken into account, which ultimately lead to a stable cake with a liquid interior. The baking fun starts as easy as pie. Dark chocolate – the cocoa content should be at least 60 percent here, but the rule is: the higher, the more intense – is melted with butter in a hot water bath. The subsequent cooling down of the mass prevents the dough from lumping together later. Mixed with flour, eggs and sugar is the basis of the later chocolate dream.

The key to lava happiness

The key to chocolate cake bliss lies in the butter, or rather in the proper greasing of the muffin cases. This is the only way to prevent the cake from collapsing when it is later removed from the mold.

The choice of form can also make a difference. Flexible silicone molds are best, as they help the cakes fall and prevent the crust from being damaged. The right baking time is also extremely important, after all, the core should remain liquid while the dough has a firm crust. Here the time varies depending on the oven. It is best to test the consistency after about eight minutes by gently touching the top of a cake. It should feel like you can break through it and no longer have a greasy shine. If it is rather sticky, you should give the cake a further two minutes in the oven.

Let the biscuits cool down for about two minutes before turning them over, so the crust can firm up a bit. Carefully remove the cakes from the molds evenly. It can be helpful to loosen the edges of the molds a little and then let the cake slide into the palm of your hand. Voilà, the pastry is ready to eat. It is best to serve the chocolate lava cake immediately so that the center does not solidify. The chocolate dream tastes particularly good with vanilla ice cream or fresh berries. Good Appetite.

Recipe for six small chocolate lava cakes with a liquid core

ingredients

preparation