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Chocolate Lava Cakes | Classic Chocolate Souffle | Flourless Chocolate Cake | Simple Chocolate Cake | Chocolate Mousse Cake |
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| Serving Size | 10 Servings | 6 Servings | 8 Servings | 12 Servings | 8 Servings |
| Ingredients | - 10 oz (280 g) semi or bittersweet chocolate (preferably 70 % cocoa) - 4/5 cup (200 g) butter - 8 eggs - 1+1/4 cup (260 g) sugar - 1+1/4 cup (160 g) all-purpose flour | - 5 oz (150 g) bittersweet chocolate (70%) - 3 egg yolks - 5 egg whites - 1/3 cup (65 g) sugar - a pinch of salt | - 7 oz (200 g) semisweet chocolate (45-50 % cocoa) - 3/4 cup (180 g) butter - 1 cup (200 g) sugar - 4 eggs, separated | - 1+1/4 cup (170 g) all-purpose flour - 2 tablespoons unsweetened cocoa powder - 2 teaspoons baking powder - 2 pinches salt - 1 cup (200 g) sugar - 1 tablespoon vanilla essence - 1/2 cup (1.2 dl) milk or water - 1/2 cup vegetable oil - 2 eg | - 4 egg whites - 1/2 cup (100 g) sugar - 5 oz (140 g) - hazelnuts, finely ground - 2 tablespoons - unsweetened cocoa powder |
| Oven Heat | Preheat oven to 350 degrees F | Preheat oven to 350 degrees F | Preheat oven to 350 degrees F | Preheat oven to 350 degrees F | Preheat oven to 350 degrees F |
| Step 1 | Grease 10 large muffin cups cups | Grease one large souffle dish or 6 small souffle dishes | Line a 9 in (23 cm) cake tin with greaseproof or other non-stick paper and grease the tin | Grease a 9 inch (23 cm) cake tin | Line a 9 inch (23 cm) cake tin with greaseproof or other non-stick paper and grease the tin |
| Step 2 | Break the chocolate into small pieces and melt it with butter over hot water | Melt the chocolate over hot water in a double boiler | Break the chocolate into small pieces and melt it with butter over hot water | Mix flour, cocoa powder, baking powder, salt, sugar and vanilla essence in a bowl | Whisk the eggs whites until stiff and in peaks by using an electric mixer, gradually add the sugar and whisk well each time sugar has been added |
| Step 3 | Beat the eggs with sugar then mix with flour | Add a pinch of salt to the egg whites and whisk with an electric mixer until they hold soft peaks | Beat the egg yolks with half of the sugar | Add milk/water, vegetable oil and eggs | Mix with finely ground hazelnuts and cocoa powder |
| Step 4 | Slowly fold in the melted butter and chocolate. | Add 1/3 cup of sugar gradually while whisking with the electric mixer | Fold in the melted butter and chocolate mixture | Mix everything together until smooth, either by hand or by using an electric mixer at slow speed | ... |
| Step 5 | ... | Mix gently the melted chocolate with the egg yolks and approximately one cup of the whisked egg white | Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form | ... | ... |
| Step 6 | ... | Fold in the remaining part of the whisked egg whites | Fold in the beaten egg whites | ... | ... |
| Baking Time | - 8-12 minutes - The outer part should be cooked and the inner part liquid | - 25-35 minutes for large souffle dish - Bake in the middle of the oven until crusted on top and practically cooked in the middle | - 40 minutes - Until a wooden pick inserted in center comes out clean - Please note that cakes of this type will collapse and look like a pie because no flour is used | - 35-45 minutes - Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean - Slice cake into two layers after cooling | - 35-45 minutes -Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean |
| Frosting/Filling Ingrediants | ... | ... | ... | - 2/3 cup (1.6 dl) heavy cream or whipping cream - 9 oz (260 g) semisweet chocolate (40-50% cocoa) | - 9 oz (250 g) dark semi or bittersweet chocolate (60-70%) - 4 egg yolks - 1/3 cup (60 g) sugar - 1/4 cup + 1 cup (0.6 + 2.4 dl) whipping cream |
| Frosting/Filling Directions | ... | ... | ... | - Heat cream in sauce pan. - Remove from heat, add finely chopped dark semisweet chocolate, stir until smooth, and let cool until thickens in fridge - Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake | - Melt chopped dark chocolate over hot water - Beat egg yolks with sugar until white - Heat cream to boiling point, whisk in beaten egg yolks - Fold in melted chocolate and let cool to 100 deg F - Fold in whisked cream until soft - Refrigerate |
| Serving Tips | - Serve warm - Sprinkle with powdered sugar - Top with custard, whipped cream, or ice cream - Add berries or cherries - Decorate with mint | - Serve with cream and berries | - Serve warm or cold - Top with whipped cream. - Dust with cocoa powder or powdered sugar before serving | - Serve at room temperature | - Serve cold |
A few times... I'm alright.
did you try to bake it yourself?
the chocolate lava cake is my personal favorite :D it's
ridiculously delicious.
Wish I could bake like that :)
so yummy *o*
......
....
im really really hungry now..