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Lava Cake or Chocolate Vulcan

Lava Cake or Chocolate Vulcan

Melt the chocolate and butter together in the microwave

Beat the eggs with the sugar until the latter dissolves

Incorporate the flour

Add the melted chocolate with the butter and mix well

The dough obtained is left in the refrigerator for at least an hour

The aluminum molds are well greased with butter and powdered with cocoa

Fill with dough for three quarters and place in the preheated oven at 200 degrees for 10 minutes. Do not leave the cookies in the oven longer because they will bake excessively, and the lava effect that overflows will be lost. It depends on the cutter of each baking time, but as an idea, when the edges are well baked and only in the center you can still see the soft chocolate, the cake is ready.

After baking, take them out, let them cool a bit, turn them over on plates and they can be served

You can keep the dough in the fridge for a day and you can bake the cakes close to serving time.

The pouring chocolate effect is spectacular and the little ones love them. You can serve them powdered with a little powdered sugar, along with fresh fruit and a cup of ice cream.


Lava Cake or Chocolate Volcano - Recipes

Posted by Postolache Violeta on June 23, 2014 in lava cake molleux au chocholate chocolate recipes quick recipes chocolate volcano | Comments: 15

After the mixture of butter and chocolate has cooled slightly, add it to the egg mixture. Do not add hot chocolate because you risk turning the eggs into an omelet.


Add the ness and coffee essence.


Grease the forms with butter and pour the composition so as to fill the forms about three quarters.

Put in the preheated oven. If you have an oven with adjustment you will leave them for 8 minutes at 210 degrees, in the usual oven it will take about 15-20 minutes.
They are still slightly damp on top when ready.


We immediately turn it over on a plate and make a small cut to release the chocolate from inside. Decorate with raspberries and mint leaves. Optionally you can add ice cream. Personally, I think it would go perfectly with sweet and sour fruit sauces, such as raspberry or strawberry. It would perfectly balance the tastes.


Lava cake original recipe

Lava cake is a decadent dessert, appreciated worldwide for its finesse and taste, also called chocolate moelleux. In essence, it is a souffle with a creamier to liquid interior. Its origins are debated, on the one hand being attributed to the American chef Jean-Georges Vongerichten, who claims that he invented the recipe himself in 1987, on the other hand the Frenchman Jacques Torres, a chocolate maker and chef in turn, claiming that that cake already existed in his country at that time.

Although it is confused with chocolate fondant, it is not the same recipe, the lava cake having a little flour, a lot of butter and chocolate, but it melts in the plate, not in the mouth, like fondant. In essence, for these cakes you need sugar, flour, butter, chocolate and eggs.

The first step in preparing the sweets is to grease four small pots of ramekin with butter and lightly line them with flour, removing the excess. Put them on a baking tray and set them aside.

Turn on the stove oven at 230 degrees Celsius.

Cut the chocolate into small pieces with a knife (for a lava cake with white chocolate you will use the same amount of chocolate, but white), then you will slowly mix it with butter, but not anyway, but in a bain marie (steam bath) , that is, using a pan of water that you put to boil, over which you will place a temperature-resistant bowl, continuously mixing the two ingredients until it forms a fine cream.

In a medium bowl, beat the eggs with the two yolks, adding salt and sugar until the composition thickens and takes on a duller color.

While mixing the chocolate, incorporate it over the eggs, adding flour, stirring using a wooden spoon or a whisk until the dough is no longer lumpy and thickens a little.

Using a spoon, divide the dough into the four ramekin dishes and place them in the hot oven for 12 minutes or until the dough hardens on the edges, but remains softer in the middle.

After taking them out, let them cool for a minute, then use dessert plates to cover the dishes, turning them carefully, leaving them like this for 10 seconds, then take them out and serve the cake lava cakes. original recipe with fruit topping, with a cup of ice cream, with chocolate sauce or sprinkling powdered sugar on top.

If you prefer to add a freshly made topping, find out how to make homemade fondant, which uses sugar, water and liquid glucose or honey (four parts sugar, one part glucose and one part water).

An alternative to bain marie is to prepare the lava cake chocolate in the microwave, in a heat-resistant bowl, melting the butter and chocolate for 10 seconds, then mix them and repeat until the consistency is the necessary.

You can prepare the dough in advance, leaving it in the fridge for a few hours, until you need it, but the recipe does not include ingredients or mixtures that are given in the freezer.


Lava cake or chocolate volcano muffin & # 8211 a very simple dessert to prepare

But the result is a truly spectacular one! Try the recipe for this exquisite dessert, fast and cheap. I guarantee you will not regret it!

Who would have thought that a muffin that looks so refined and elegant is actually made very easily, with the help of ingredients that most of us already have in the kitchen? Lava cake or chocolate volcano, in Romanian, is a delicious dessert that will amaze everyone who will taste it! Here's how easy it is to prepare:

Ingredients for 8 servings of muffins:

  • 300 grams of bitter chocolate (minimum 65% cocoa content)
  • 2 eggs
  • 2 tablespoons flour
  • 2 tablespoons brown sugar (you can also use white)
  • 150 g butter

Method of preparation:

  1. Preheat the oven to 200 ° C.
  2. Break the chocolate into cubes and melt it together with the butter. You can melt them directly on the stove in a more used dish, in the microwave or in the bain-marie, until you get a cream of equal consistency. In the microwave, mix well every 30 seconds until the chocolate is homogeneous with the butter. In a maximum of 2 minutes, at the upper stage you will be able to melt them. Set the cream aside to cool. (If you pour hot butter over the eggs, you risk turning them into an omelet).
  3. Beat the eggs with the sugar and then add the flour. The composition thus obtained is added over the melted chocolate above.
  4. Then add the teaspoon of ness and a little grated orange peel (optional) for extra flavor (I advise you to use organic orange peel to avoid pesticides).
  5. Grease the muffin tins with butter and line them with sugar (yes, even if you can't believe it, the sugar will keep them from sticking to the shapes and & # 8222 dressing & # 8221 them in a sweet, crunchy crust) or special baking papers are used for muffins.
  6. Pour the composition into molds (about three quarters) and bake for 9 minutes at 200 ° C. (They will stay a little damp on top, but that's normal).
  7. The charm of this dessert is that it forms a crust on the outside, and the chocolate cream remains inside. Thus, after baking, cut a small piece to let this cream flow, like a volcano.
  8. It is eaten hot, either plain or with vanilla ice cream, caramel, cream, sour berries of berries, raspberries, strawberries or even whole fruits seasoned with mint.
  9. They can be consumed the next day, but the chocolate will no longer flow from them, but will be absorbed in the muffin. That doesn't mean they don't stay as tasty!

See also Lava cake reinterpreted with Amaretto and almonds. Written recipe: here.


Put water in a saucepan halfway through and put it on medium heat

Over this, put a bowl

This process is called bain marie

Put the chocolate and butter in the bowl and let them cool

As soon as they are ready, take out the bowl and set it aside

Beat the yolks and eggs together

Add sugar and vanilla essence

Then gradually add the chocolate and butter that you seasoned in a bain marie

Keep in mind that they are slightly warm, and if you put them too fast you may be cooking eggs

Then add the flour and mix until well incorporated

Add this composition in individual aluminum shapes, leaving about 5 mm from the top

Put them in one and put them in the preheated oven at 200 degrees for about 8 minutes.

The time may differ depending on the performance and the type of oven

Carefully peel the dessert off the edges of the aluminum molds, using a knife with a thin blade. Be careful not to cut them

Pour each one on a plate and serve them with a generous cup of vanilla ice cream, powdered sugar or fresh fruit.


Lava Cake or Chocolate Volcano - Recipes

Posted by Postolache Violeta on June 23, 2014 in lava cake molleux au chocholate chocolate recipes quick recipes chocolate volcano | Comments: 15

After the mixture of butter and chocolate has cooled slightly, add it to the egg mixture. Do not add hot chocolate because you risk turning the eggs into an omelet.


Add the ness and coffee essence.


Grease the forms with butter and pour the composition so as to fill the forms about three quarters.

Put in the preheated oven. If you have an oven with adjustment you will leave them for 8 minutes at 210 degrees, in the usual oven it will take about 15-20 minutes.
They are still slightly damp on top when ready.


We immediately turn it over on a plate and make a small cut to release the chocolate from inside. Decorate with raspberries and mint leaves. Optionally you can add ice cream. Personally, I think it would go perfectly with sweet and sour fruit sauces, such as raspberry or strawberry. It would perfectly balance the tastes.


Lava cake with blackberry sauce

Few cakes are as spectacular as the "chocolate volcano" lava cake. The good news is that this filling dessert is also quite easy to prepare, so you can easily impress your guests or satisfy your craving for sweets.

It's hard to improve something perfect though, we will continue to try to make an even better lava cake with blackberry sauce.

Ingredients (4 servings)

  • 100 g of dark chocolate
  • 150 g milk chocolate
  • 3 eggs
  • 2 yolks
  • 60 g powdered sugar
  • 120 g butter
  • 80 g flour
  • 2 tablespoons vanilla essence

For the blackberry sauce

For serving (optional)

Method of preparation

Wash the blackberries and put them in a saucepan with the sugar. Put on the fire and simmer until it thickens a little, then set aside to cool.

In a bowl, break the chocolate into pieces and put the diced butter. Transfer the bowl to the steam bath and stir continuously until the chocolate melts.

Take the bowl off the heat, let it cool a bit, add the powdered sugar and mix well. Stir in the eggs and yolks, then the sifted flour. At the end, flavor the composition with vanilla essence.

Take 6 muffin-shaped shapes, preferably made of ceramic, but also made of aluminum, and grease them with butter. Divide the composition evenly into shapes and place them on a tray.

Put them in the hot oven at 200 degrees Celsius for 9-10 minutes. Take them out when they are ready and leave them to cool for 1-2 minutes.

Grease the plates in which you serve with a layer of blackberry sauce and gently pour the lava cake over the sauce. Put a spoonful of ice cream and some currants next to it.

Will the chocolate creams be finer, if you melt the chocolate in half a cup of coffee, and not in hot water, as is generally the case?


Lava cake or Chocolate Vulcan

Method of preparation
melt the chocolate and butter together in the microwave
beat the eggs with the sugar until the latter dissolves
incorporate flour
add melted chocolate with butter and mix well
the dough obtained is left in the refrigerator for at least an hour
the aluminum forms are well greased with butter and powdered with cocoa
fill with dough three quarters and put in the preheated oven at 200 degrees for 10 min. Do not leave the cookies in the oven longer because they will bake excessively, and the lava effect that overflows will be lost. It depends on the cutter of each baking time, but as an idea, when the edges are well baked and only in the center you can still see the soft chocolate, the cake is ready.
after baking, take them out, let them cool down a bit, turn them over on plates and they can be served
You can keep the dough in the fridge for a day and you can bake the cakes close to serving time.

The pouring chocolate effect is spectacular and the little ones love them.
You can serve them powdered with a little powdered sugar, along with fresh fruit and a cup of ice cream.


  • 1 tablespoon sugar
  • 1 tablespoon butter
  • single-use, single-use aluminum baking trays
  • vanilla ice cream
  • fresh fruits: raspberries, strawberries, currants, etc.
  1. Put the butter and chocolate in a double-bottomed saucepan and melt them slowly over very low heat. Be careful not to boil them, they must melt gently. You can also do this in the microwave or on the steam bath.
  2. After the butter and chocolate have melted, take the pan off the heat and incorporate the powdered sugar.
    ! You can adjust the amount of sugar depending on the type of chocolate you use.
  3. Then add the eggs and yolks one at a time and mix after each operation, so as not to risk turning the eggs into omelets.
  4. At the end add the vanilla essence, salt powder together with the flour and mix well the whole composition.
  5. Grease each baking tin with butter and sprinkle with a little sugar. This way the cakes will not stick to the walls of the form and will come off very easily when you turn them over.
  6. Fill about 3 quarters of the height of the molds and place them in a tray that you put in the preheated oven, at 200 degrees, for 8 minutes, maximum 9
  7. Remove the tray from the oven, pour each lavacake on a plate and serve immediately with a cup of ice cream next to it and fresh fruit!

A dessert that seems complicated but, in fact, is easy and simple to prepare, requiring only a little attention to the baking part.

If you like chocolate you can also try these delicious fluffy baked donuts with finetti and coconut!