Recipe - Chocolate Lava Cakes with Whipped Cream

Recipe – Chocolate Lava Cakes with Whipped Cream

We eat out quite often obviously, but we actually try to cook quite a bit too since moving to Australia so I thought we could start posting some of the recipe’s we’ve tried out. This is a quick and easy dessert recipe that always is a winner.
Chocolate Lava Cakes:
(makes four little ramekins)
– 100g (1 bar) dark chocolate (we like to use Lindt 70% cocoa) cut to small cubes + a few handfuls of milk chocolate chips
– 100g (7 Tbsp.) unsalted butter cut to small cubes
– 2 eggs
– 50g (1/4 cup) caster sugar
– 20g (a little less than 1/4 cup) self-raising flour

 

Directions:

  1. Preheat oven to 180C (356F)
  2. Melt dark chocolate and butter using a hot water bath/double boiler. I just sit a metal bowl on top of a pot with boiling water (making sure the water isn’t touching the bowl).
  3. In a large bowl, use an electric mixer to beat the eggs and sugar till the mixture turns pale and frothy. This will take a few minutes.
  4. Pour the melted chocolate/butter mixture from step 2, into the egg mixture from step 3. Stir in the flour. Use a wooden spoon to mix everything evenly.
  5. Grease the ramekins with some melted butter and fill the ramekins about 3/4 full with the batter. Bake in a preheated oven of 180C (356F) for about 10 minutes.
  6. Remove ramekins from the oven and let cool for 1-2 minutes. Use a spoon to gently loosen the edges. Carefully invert the cake onto serving plate.
Picture

Whipped Cream: Combine ingredients and whip with an electric mixer until consistency makes stiff peaks

  • 1 1/2 cups heavy cream, chilled
  • 3 tablespoons sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon freshly grated lemon zest