For this month’s baking challenge we are making one of my all time favorite desserts – chocolate lava cake!
It was so much fun watching everyone bake up some delicious cornbread for what seemed like the coldest January ever (at least it was in the Boston area!) Yikes. The winner will be chosen and announced in my Facebook group, so stay tuned!
This month I figured it’s basically chocolate month in my head since Valentine’s day is around the corner. So why not make one of my all time favorite desserts – chocolate lava cake! Lava cakes are SO easy to make. You only need six ingredients to make these decadent molten chocolate cake. And they are ready in about 30 Minutes Or Less!
What is The February Baking Challenge?
It’s a chance for you to test drive one of my recipes, take a picture (it doesn’t have to be pretty!), post a picture in my Facebook group, and enter to win a prize! Every month I’m choosing a different recipe and this month it’s making chocolate lava cake.
I find it is so helpful for me to see how my recipes turn out for you and to hear about what changes you made or would make. I love the great feedback and know how to make my recipes even better, and you get a chance to win!
How To Join The Baking Challenge:
- Recipe Chocolate lava cake recipe (or you can make Chocolate Lava Cakes For Two)
- Bake. Bake up this month’s recipe.
- Share. Take a photo and share in my Facebook group OR send a photo to me via e-mail: [email protected] For a second entry, leave a review on the recipe you made. (NOT on this post!)
For February 2022, I’m giving away A $75 USD Amazon gift card — so you can treat yourself to whatever your heart desires!
Rules and regulations:
Giveaway is open to any residents over the age of majority in their country of residence. Giveaway is open from the time of posting until February 28, 2022 at 11:59 pm EST.
Winner will be selected at random and notified within 72 hours of the contest ending. Facebook winner will be notified by a comment and tag. Winner must respond within 48 hours of initial comment by direct message or a new winner will be chosen.
Giveaway is sponsored by The Boston Girl Bakes and is in no way associated with Facebook, Paypal or Amazon and you release Facebook of all responsibility.
The prize will be sent by email directly from Amazon. The Boston Girl Bakes is not responsible for defective products or missed delivery.
If you have any questions about how this is going down, shoot me an email or leave me a comment on this post and I will respond as quickly as possible!
Chocolate Molten Lava Cakes
- 1/2 cup (1 stick, 113 g) unsalted butter
- 6 ounces bittersweet chocolate
- 2 large eggs room temperature
- 2 large egg yolks room temperature
- 1/4 cup (50 g) granulated sugar
- 1/8 teaspoon salt
- 2 tablespoons all-purpose flour
- Preheat the oven to 450°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
- In a double boiler, over simmering water, melt the butter with the chocolate.
- In a medium bowl, with an electric mixer (or you can use a whisk but it will take longer to whip) beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
- Whisk the chocolate/butter mixture until smooth. Quickly fold it into the egg mixture along with the flour. Stir to combine.
- Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.
- Tools: 6-ounce ramekins |Mixing bowl | Baking sheet | Saucepan (for the double boiler) | Bowl scraper/Whisk | Chocolate Bars
- Baking In A Muffin Pan: You will get 6 lava cakes (they will be slightly smaller so you will get two more.)Dust the muffin pans with butter and cocoa powder to prevent them sticking. Bake for only 8-10 minutes.
- Making Ahead: Prep the batter and pour into the prepared ramekins. Cover with plastic wrap and place in the fridge up to 2 days ahead of time. Remove plastic wrap, allow to come to room temperature and bake as normal.
- Freezing Lava Cakes: Allow to cool completely and wrap well. Freeze for up to 3 months. You can reheat in the microwave (you may lose some “lava”).
- Use good quality chocolate. You really will taste the difference. And use bars, not chips for more “lava”.
- Prep Your Ramekins! Make sure to grease your ramekins well with butter and flour so they can be easily released.
- Cool For A Minute. Let the cakes sit for a minute after tipping them upside down. I find that if I immediately tip them out they tend to fall apart. So give them a minute before tipping them over.
- Cool The Chocolate Mixture Slightly. Be careful to let the chocolate mixture cool before adding to the egg mixture or you risk ending up with chocolate scrambled eggs and nobody wants that! You can always temper the eggs, but adding a little bit of the melted chocolate first to the eggs and stirring before adding the rest of it. This helps bring the eggs up to temperature and avoids a scrambled mess!
Comments & ReviewsType your question or comment below, and tap "Post Comment". I welcome constructive criticism, but please be respectful. Rude or inappropriate comments will not be published. Thank you!
Baking isn't always easy! So if you had any issues, I'd appreciate the chance to help you troubleshoot before you rate.