Molten Chocolate Cake Recipe (Low Fat Version)
Recipe Information
Choco Lava Cake
Cultural Context
Choco Lava Cake, also known as Molten Chocolate Cake, originated in the United States in the 1980s. This delightful dessert features a rich chocolate exterior with a gooey, molten center, making it a favorite for special occasions and romantic dinners. Its popularity has led to variations across the globe, with many chefs adding unique flavors or ingredients to create their own versions.
dark chocolate
🥗Healthier: dark chocolate with stevia
💰Cheaper: semi-sweet chocolate
Semi-sweet chocolate is more affordable and widely available.
unsalted butter
🥗Healthier: coconut oil
💰Cheaper: margarine
Margarine is a cost-effective substitute for butter.
all-purpose flour
🥗Healthier: almond flour
💰Cheaper: cake flour
Cake flour can be cheaper and yields a lighter texture.
powdered sugar
🥗Healthier: erythritol
💰Cheaper: granulated sugar
Granulated sugar is often less expensive than powdered sugar.
Melt the chocolate and butter in a heatproof bowl over a saucepan of barely simmering water (Bain-Marie).
Preheat oven to 350°F (175°C).
Butter the ramekins and tap out the excess flour. Set the ramekins on baking sheet.
In a bowl, whisk the yolks and sugar until combined. Add heavy cream and then fold in the flour and mix until combined. Stir in the melted chocolate mixture. Set aside.
With electric mixer, whisk egg whites and sugar until stiff (firm) peaks. (about 4-5 minutes)
Fold the egg whites into the chocolate mixture.
Pour the batter into the ramekins (3/4 full) and bake at 350°F (175°C) for 17-20 minutes until the top feels firm to the touch.
Let the cake cool in the ramekins for 1 minute.
Cover each ramekin with inverted dessert plate. Carefully turn it over. Let it stand for 1 minute before unmold. Dust with powdered sugar. Serve immediately.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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