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Lava Cake Recipe
30 Mins
Diet Restriction
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Godiva has always been known to serve you with the finest and real taste of chocolate. Baking, on the other hand; allows one’s creativity to shine, creates a physical connection between mind & body, blows mind off from unpleasant thoughts and systemizes the brain cells upon how when you follow directions you do achieve the recipe.
Have you tried baking using our Milk Chocolate Salted Caramel Tablet containing 31% cocoa? Did you know that you can create a “Molten Lava Cake” ..?

Secret Ingredients
  • • 6 ounces (170g) Milk Chocolate Salted Caramel
  • Tablet
  • • 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 yolks
  1. • Spray four 6 ounce ramekin with nonstick
  2. Cooking spray and dust with cocoa powder
  3. • Preheat oven to 425°F (218°C).
  4. • Coarsely chop the chocolate.
  5. • Place butter into a medium heat-proof bowl, then
  6. Add chopped chocolate on top. Microwave on
  7. High in 10 second increments, stirring after each
  8. Until completely smooth. Set aside.
  9. • Whisk the flour, confectioners’ sugar, and salt
  10. Together in a small bowl. Whisk the eggs and
  11. Egg yolks together until combined in another
  12. Small bowl. Pour the flour mixture and eggs into
  13. The bowl of chocolate. Slowly stir everything
  14. Together using a rubber spatula or wooden
  15. Spoon. If there are any lumps, gently use your
  16. Whisk to rid them. The batter will be slightly
  17. Thick.
  18. • Spoon chocolate batter evenly into each
  19. Prepared ramekin or muffin cup.
  20. • Place ramekins onto a baking sheet and bake for
  21. 12-14 minutes until the sides appear solid and
  22. Firm– the tops will still look soft. *If baking in a
  23. Muffin pan, the cakes only take about 8-10
  24. Minutes.
  25. • Allow to cool for 1 minute, then cover each with
  26. An inverted plate and turn over. Use an oven mitt
  27. Because those ramekins are hot! The cakes
  28. Should release easily from the ramekin. *If you
  29. Used a muffin pan, use a spoon to release the
  30. Cakes from the pan and place each upside down
  31. On plates.
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