Chocolate and Lemon Lava Cake
Introduction
Chocolate and Lemon Lava Cake is a delightful dessert that combines two of the most beloved flavors: rich chocolate and zesty lemon. This treat is perfect for special occasions or just a sweet indulgence after dinner. When you cut into it, the warm, gooey center flows out, making every bite a heavenly experience.
Why Make This Recipe
You should definitely try making this recipe because it’s both impressive and easy! With just a few ingredients, you can create a show-stopping dessert that your family and friends will adore. Plus, who doesn’t love a warm cake that has a surprise filling? It’s great for weekends, family gatherings, or even a cozy night in.
How to Make Chocolate and Lemon Lava Cake
Ingredients:
- 1 tablespoon cocoa powder
- 6 ounces semi-sweet bakers chocolate, broken into pieces
- 3/4 cup unsalted butter, cubed
- 2 teaspoons vanilla extract
- 2 cups powdered sugar
- 3 whole eggs, room temperature
- 5 egg yolks, room temperature
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
- 1 cup white chocolate baking chips
- 1/2 cup unsalted butter, cubed
- 2/3 cup all-purpose flour
- 1/2 cup granulated sugar, plus 1 tablespoon
- 2/3 cup lemon curd
- 2 tablespoons lemon zest
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 4 large egg yolks
Directions:
For Chocolate Lava Cake:
- Preheat the oven to 425°F (220°C).
- Grease ramekins with butter and dust with cocoa powder to prevent sticking.
- Melt the semi-sweet chocolate and butter together until smooth.
- Whisk in vanilla, powdered sugar, eggs, egg yolks, salt, and flour.
- Pour the mixture into the prepared ramekins.
- Bake for about 12 minutes, until the edges are set, but the center remains soft.
- Let cool for 1 minute before inverting onto plates.
For Lemon Lava Cake:
- Preheat the oven to 350°F (175°C).
- Grease ramekins again to keep the cake from sticking.
- Melt the white chocolate and butter together until smooth.
- Stir in lemon curd, lemon zest, sugar, vanilla, eggs, and flour.
- Pour this mixture into the ramekins.
- Bake for 13-15 minutes until the edges are set but the center is still soft.
- Allow to cool slightly before inverting onto plates.
How to Serve Chocolate and Lemon Lava Cake
Serve your Chocolate and Lemon Lava Cakes warm for the best experience. You can garnish them with a dollop of whipped cream, fresh berries, or a sprinkle of powdered sugar. Enjoy the taste of both chocolate and lemon in every bite!
How to Store Chocolate and Lemon Lava Cake
If you have leftovers (which is rare), you can store the cakes in an airtight container in the refrigerator for up to 2 days. Reheat them in the microwave for about 10-15 seconds to enjoy them warm again.
Tips to Make Chocolate and Lemon Lava Cake
- Make sure your eggs are at room temperature for better mixing.
- Use high-quality chocolate for the best flavor.
- Don’t overbake the cakes; they should be soft in the center.
- Prepare your ramekins ahead of time to save time.
Variation
You can try different flavors by adding orange zest instead of lemon for a citrus twist or using dark chocolate instead of semi-sweet chocolate for a richer taste.
FAQs
-
Can I use a different type of chocolate?
Yes, you can use milk chocolate or dark chocolate based on your preference. -
Can I make these cakes ahead of time?
Yes, you can prepare the batter ahead. Just cover and refrigerate it, then bake when you’re ready. -
What if I don’t have ramekins?
You can use any oven-safe cups or small baking dishes, but cooking time may vary.
