Welcome to the Monthly Baking Challenge! In case you missed it, here is everything you need to know about the monthly baking challenge. All you really have to do is have fun in the kitchen and bake. Sounds dreadful, doesn’t it?
February Monthly Baking Challenge
The recipe is LAVA CAKES!!
Now, I’ve shared lava cakes on my blog before. They have peanut butter inside, remember? For this challenge, we’re focusing on making straight up chocolate lava cakes. I’ve gotten many requests for plain chocolate in the past year. And I decided to make them the focus for our February Baking Challenge because (1) chocolate molten lava and (2) chocolate molten lava.
Luckily the way to make them doesn’t involve anything complicated and if you don’t have the little ramekins I use– and don’t feel like buying them– you can use a muffin pan. I’ll show you how to use both.
The secret for how to make chocolate lava cakes is… well, there is no secret at all. We’re not simply microwaving frozen chocolate cakes like Chili’s does (no hate, you know how I love Chili’s!!!), but we aren’t pulling our hair out in frustration either. That’s why I wanted lava cakes as our Baking Challenge recipe this month. To learn and see how EASY they really are!
Chocolate lava cakes are so simple and here’s proof:
no mixer
6 ingredients
bake time is 12-14 minutes
no waiting for them to cool
You’ll need 3 bowls. One for melted chocolate and butter. One for 2 eggs + 2 additional egg yolks. One for flour, salt, and confectioners’ sugar. Then you’ll just mix all the ingredients together.
Add the chocolate batter to four 6-ounce ramekins OR a muffin pan. If using a muffin pan, your lava cakes will be slightly smaller and you’ll get 6 lava cakes instead of 4. Whichever you use, grease the cups and dust with cocoa powder to prevent the lava cake from sticking.
They’re baked in a VERY hot oven. The high heat will cook the lava cakes around the edges and tops, leaving the insides a little gooey. And lava-y. 🙂
Carefully flip the freshly baked and warm lava cakes upside down onto plates and serve with ice cream, fresh berries, chocolate sauce, salted caramel, you name it! Since the flipping step can be a little tricky and because lava cakes are just so flipping good (!!!), here’s a video for you to see.
Ingredients:
6 ounces (170g) high quality semi-sweet chocolate1
1/2 cup (115g; 1 stick) unsalted butter
1/4 cup (31g) all-purpose flour (spoon & leveled)
1/2 cup (60g) confectioners' sugar
1/8 teaspoon salt
2 large eggs
2 large egg yolks2
optional for topping: ice cream, raspberries, and/or chocolate syrup
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