Hi Bold Bakers!
When I think of seriously decadent chocolate desserts I think of a Chocolate Lava Cake! The trouble with lava cake is that you just get one little one! Well why can’t you make a Big and Bold Lava cake enough to share with an hungry army?
Let’s face it when it comes to dessert, size does matter. That’s why we are going Big with this Giant Chocolate Lava Cake. This cake is an oldie but a goodie as I have used this recipe for more than 10 years. I worked in a 5 star resort in Wexford, Ireland as a pastry chef and I was smart enough to take this recipe with me when I left. Hands down it was the most popular dessert on the menu. Now all these years later and I’m still using it so that is a true testament to it.
I love serving this Chocolate Lava Cake because the batter can be made up to 4 days in advance and kept in the fridge. Then, when you have a dinner party or friends over all you have to do is bake and serve.
When making this Lava Cake, do me a favor and please, please, please use good quality 72% chocolate. It will make the world of difference.
So what’s the secret to the perfect Lava center? It’s knowing how to tell it’s perfectly baked by just looking at it. With a Chocolate Lava Cake you don’t stick a knife in the middle like other cakes, you have to look for the telltale signs of doneness.
Depending on how much ‘Lava’ you like there are minutes in the difference so don’t stray far away while baking. I suggest checking the oven after 40 minutes. Just a note: Take care not to over bake as it will dry out all that gooey Lava you are going for.
You know those times when you eat dessert and you rate how good it is by how hard you’re finding it to breath? That’s this Lava Cake .
1 ½ cup (8½oz/240g) Dark Chocolate (72% cocoa solids)
¾ cup (6oz/170g) butter
½ cup (4 oz/115g) sugar
4 eggs (at room temperature)
½ cup (2 ½ oz/75g) all purpose flour, sifted
First step, melt the butter and chocolate together over a ban marie or in the microwave gently
In a stand mixer (or hand beater) beat the eggs and sugar on high until really thick and pale in color. This takes around 4 minutes.
When the eggs are thick and they hold ribbons, turn the machine on slow and drizzle in the cooled chocolate mix. Turn off the machine and run a spatula around the bowl to make sure all the chocolate is mixed in
Sift the flour over the chocolate mix and gently fold in until dispersed. Take care not to over mix the flour. It will toughen your cake.
Butter a large pudding bowl or any oven safe deep bowl (around 2 litres). Pour the Lava cake mix into the pudding bowl. If not baking off straight away, store in the fridge for up to 4 days. It will be happy in there.
Here’s the tricky part: Set a timer and bake the Lava cake on a baking tray at 350oF (180oC) for roughly 50-60 minutes. Watch carefully because if you overcook it it can dry out and you loose that gooey Lava center. Depending on how much ‘Lava’ you like there are minutes in the difference so check after 40 minutes. Mine took 55 exactly
Once baked you can let it sit for 5-10 minutes to set and then serve straight away with my No Machine Ice Cream!