Your #1 Online Baking Destination!


Giant Chocolate Molten Lava Cake - When it comes to dessert, size DOES matter!

Giant Chocolate Lava Cake

Save Recipe

Hi Bold Bakers!

When I think of seriously decadent chocolate desserts I think of a Chocolate Lava Cake! The trouble with lava cake is that you just get one little one! Well why can’t you make a Big and Bold Lava cake enough to share with an hungry army?

Let’s face it when it comes to dessert, size does matter. That’s why we are going Big with this Giant Chocolate Lava Cake. This cake is an oldie but a goodie as I have used this recipe for more than 10 years.  I worked in a 5 star resort in Wexford, Ireland as a pastry chef and I was smart enough to take this recipe with me when I left. Hands down it was the most popular dessert on the menu. Now all these years later and I’m still using it so that is a true testament to it.

Chocolate Molten Lava Cake, Chocolate Lava Cake, Giant Chocolate Molten Lava Cake, Molten Lava Cake, Chocolate Cake, Chocolate Lava Cake recipe, Chocolate Molten Lava Cake recipe , fondant recipe, chocolate fondant, chocolate fondant recipe, chocolate fudge brownie, fudge brownie, brownie, crock pot recipes, chocolate desserts, chocolate recipes, Recipes, recipe, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, easy recipes, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

I love serving this Chocolate Lava Cake because the batter can be made up to 4 days in advance and kept in the fridge. Then, when you have a dinner party or friends over all you have to do is bake and serve.

Chocolate Molten Lava Cake, Chocolate Lava Cake, Giant Chocolate Molten Lava Cake, Molten Lava Cake, Chocolate Cake, Chocolate Lava Cake recipe, Chocolate Molten Lava Cake recipe , fondant recipe, chocolate fondant, chocolate fondant recipe, chocolate fudge brownie, fudge brownie, brownie, crock pot recipes, chocolate desserts, chocolate recipes, Recipes, recipe, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, easy recipes, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

When making this Lava Cake, do me a favor and please, please, please use good quality 72% chocolate. It will make the world of difference.

Chocolate Molten Lava Cake, Chocolate Lava Cake, Giant Chocolate Molten Lava Cake, Molten Lava Cake, Chocolate Cake, Chocolate Lava Cake recipe, Chocolate Molten Lava Cake recipe , fondant recipe, chocolate fondant, chocolate fondant recipe, chocolate fudge brownie, fudge brownie, brownie, crock pot recipes, chocolate desserts, chocolate recipes, Recipes, recipe, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, easy recipes, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

So what’s the secret to the perfect Lava center? It’s knowing how to tell it’s perfectly baked by just looking at it. With a Chocolate Lava Cake you don’t stick a knife in the middle like other cakes, you have to look for the telltale signs of doneness.

Chocolate Molten Lava Cake, Chocolate Lava Cake, Giant Chocolate Molten Lava Cake, Molten Lava Cake, Chocolate Cake, Chocolate Lava Cake recipe, Chocolate Molten Lava Cake recipe , fondant recipe, chocolate fondant, chocolate fondant recipe, chocolate fudge brownie, fudge brownie, brownie, crock pot recipes, chocolate desserts, chocolate recipes, Recipes, recipe, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, easy recipes, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

Depending on how much ‘Lava’ you like there are minutes in the difference so don’t stray far away while baking. I suggest checking the oven after 40 minutes. Just a note: Take care not to over bake as it will dry out all that gooey Lava you are going for.

Chocolate Molten Lava Cake, Chocolate Lava Cake, Giant Chocolate Molten Lava Cake, Molten Lava Cake, Chocolate Cake, Chocolate Lava Cake recipe, Chocolate Molten Lava Cake recipe , fondant recipe, chocolate fondant, chocolate fondant recipe, chocolate fudge brownie, fudge brownie, brownie, crock pot recipes, chocolate desserts, chocolate recipes, Recipes, recipe, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, easy recipes, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

You know those times when you eat dessert and you rate how good it is by how hard you’re finding it to breath? That’s this Lava Cake .

Chocolate Molten Lava Cake, Chocolate Lava Cake, Giant Chocolate Molten Lava Cake, Molten Lava Cake, Chocolate Cake, Chocolate Lava Cake recipe, Chocolate Molten Lava Cake recipe , fondant recipe, chocolate fondant, chocolate fondant recipe, chocolate fudge brownie, fudge brownie, brownie, crock pot recipes, chocolate desserts, chocolate recipes, Recipes, recipe, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, easy recipes, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

Bigger is better when it comes to our desserts and the proof is in these photos and my new video. For a quick, single-serving Lava Cake Dessert check out my Microwave Molten Lava Cake.

4.56 from 38 votes
Giant Chocolate Molten Lava Cake - When it comes to dessert, size DOES matter!
Giant Chocolate Lava Cake
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 
Servings: 10 servings
Author: Gemma Stafford
Ingredients
  • 1 ½ cup (8 1/2oz/240g) Dark Chocolate (72% cocoa solids)
  • ¾ cup (6oz/170g) butter
  • ½ cup (4 oz/115g) sugar
  • 4 eggs (at room temperature)
  • 4 yolks
  • ½ cup (2 ½ oz/75g) all purpose flour, sifted
Instructions
  1. First step, melt the butter and chocolate together over a ban marie or in the microwave gently
  2. In a stand mixer (or hand beater) beat the eggs and sugar on high until really thick and pale in color. This takes around 4 minutes.
  3. When the eggs are thick and they hold ribbons, turn the machine on slow and drizzle in the cooled chocolate mix. Turn off the machine and run a spatula around the bowl to make sure all the chocolate is mixed in
  4. Sift the flour over the chocolate mix and gently fold in until dispersed. Take care not to over mix the flour. It will toughen your cake.
  5. Butter a large pudding bowl or any oven safe deep bowl (around 2 litres). Pour the Lava cake mix into the pudding bowl. If not baking off straight away, store in the fridge for up to 4 days. It will be happy in there.
  6. Here's the tricky part: Set a timer and bake the Lava cake on a baking tray at 350oF (180oC) for roughly 50-60 minutes. Watch carefully because if you overcook it it can dry out and you loose that gooey Lava center. Depending on how much 'Lava' you like there are minutes in the difference so check after 40 minutes. Mine took 55 exactly
  7. Once baked you can let it sit for 5-10 minutes to set and then serve straight away with my No Machine Ice Cream!

 

 

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

4 Images
Submit Your Photos
CatherinePeter
Labelab
Prishey zeas
Momof5
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

198 Comments

Write a Comment and Review

  1. Melanie Dudley on August 18, 2019 at 5:12 am

    Can anyone tell me if I have refrigerated the mixture overnight do I need to get it to room temperature before baking or can it go straight in over cold ?

    • Gemma Stafford on August 18, 2019 at 5:45 pm

      Great question, I would recommend letting it sit at room temp for an hour or so OR you can bake it for a little longer.

      Best,
      Gemma.

  2. Becky on July 2, 2019 at 5:52 pm

    Hi Gemma, made this cake for birthday of daug in ter, worked out Great! Very popular.

    • Gemma Stafford on July 3, 2019 at 2:39 am

      Hi Becky,
      well done you, that is a big challenge for sure as the timing of this bake is crucial. I am delighted you got this right for your daughter’s birthday.
      Thank you for this very kind review of this recipe,
      Gemma 🙂

  3. Patrick on June 8, 2019 at 3:41 pm

    Could I replace AP flour with almond or macadamia flour,if so what would be the ratio?many thanks

    • Gemma Stafford on June 10, 2019 at 3:11 am

      Hi Patrick,
      I think not! The issue is the structure of this mix. You could try a little experiment, using the recipe here: (https://www.biggerbolderbaking.com/category/recipes/1-minute-microwave-recipes/). The molten lava cake can also be baked in an oven, 180c/350f for about 10 minutes. This will prevent the wasting of your ingredients. I suggest a mix of flours, that is almond flour and coconut flour in a ratio of 1:3. that is one coconut flour to three almond. This is a general rule with these flours as almond flour really cannot give the structure on its own.
      I hope this helps, do let us know,
      Gemma 🙂

  4. Fernando Ruh on May 5, 2019 at 4:28 pm

    Hello Gemma, I wanted to ask you if I can make this recipe in Red Velvet version? That is, just add red coloring to the recipe?
    By the way this recipe looks amazing! Thank you very much

    • Gemma Stafford on May 6, 2019 at 5:31 am

      Hi there,
      yes! why not. I like a little cinnamon too in this so that it is not just a red chocolate cake. This is not, of course, a Red Velvet batter, which also has acid ingredients, such as buttermilk and vinegar, to change the texture of the bake.
      Try it, the challenge with this is timing, you have to bake and serve!
      Gemma 🙂

  5. Tanya on March 22, 2019 at 5:31 pm

    Hello,
    How long should I bake this cake if I double the recipe?
    Thank you!

    • Gemma Stafford on March 23, 2019 at 2:43 am

      Hi Tanya,
      I do not think I would advise you to do this, and I cannot advise on it. I have no idea what bowl you would use, or about your oven. This is a tricky thing, many professional chefs struggle with this one! as it gets bigger it gets trickier, my advice is bake two,it will be better,
      Gemma 🙂

      • Tanya on March 23, 2019 at 8:57 am

        Hi Gemma,
        Thank you so much for your help!

  6. Mary J Wiley on March 18, 2019 at 11:14 am

    Question- I dont get where the 4 egg yolks go… I’ve read and reread it, but see nothing. Help?

    • Gemma Stafford on March 18, 2019 at 11:57 am

      Hi, this will go into the whole eggs being mixed with the sugar. The extra yolks helps create the lava.

  7. Angelo on February 14, 2019 at 6:14 am

    Hi Gemma,

    Since I’m thinking about to only do 2 servings of those, can I pour the mixture in 2 mugs and let them bake in the oven? And for how much time?

    • Gemma Stafford on February 14, 2019 at 5:04 pm

      Hi Angelo! This is a giant one, so you might need more than 2 mugs. Since you would be baking in much smaller containers, best to watch the bake closely. Place the mugs on a baking sheet, bake at the same temperature at around 10-12 minutes. Or so. Time will depend on the size of your mugs as well

  8. Ruby Segura on February 12, 2019 at 11:36 pm

    Hi! I am planning to do this lava cake for my family (for the first time) on Valentine’s and it’ll be my first time doing a lava cake in general too,wish me luck! I am doing it In a bundt mold and I am also using chocolate chips. Do you have any tips or tricks so it all goes well? Also,do you have any more ideas in how to decorate it aside from the usual; whipped cream, strawberries and ice cream, something simpler and of better chance of me having it in my kitchen? 🤣 Thank you tons!

    • Gemma Stafford on February 13, 2019 at 6:11 am

      Hi Ruby,
      I am not too sure about the bundt mold. I think it will need to be baked a bit firmer in order to maintain the shape and structure.
      I have baked this in individual molds, buttered, floured and refrigerated to set. The lava cake mix will happily wait to be baked, but it will not wait to be served as it will continue to set up in the heat, and there will be no lava. It is a dilemma, a tricky thing to make and serve.
      I am trying to think my way through this for you, but of course you can try it as you like, one way of the other it will not be a total fail.
      I hope this helps!
      Gemma 🙂

  9. Margaret on January 31, 2019 at 10:59 pm

    It didn’t lava 🙁

    • Gemma Stafford on February 1, 2019 at 1:36 pm

      Oh know, how long did you bake it for?

  10. Badj on January 20, 2019 at 9:56 am

    We made this for my son’s birthday today, we cooked it for just 45 minutes and it turned out perfectly. We don’t have a kitchen aid or electric beater so that took a lot of beating by hand but we got there. The video really helped to see how it should look. Thank you.

    • Gemma Stafford on January 21, 2019 at 12:44 am

      Hi there,
      Wow! that was a big job by hand. Shows that really anything can be done with simple tools and determination, plus a lot of elbow grease.
      Thank you for letting us know about this, I hope your son had a lovely day,
      Gemma 🙂

  11. Aliha Atif on December 26, 2018 at 12:52 am

    Hi gemma
    i love all your recipes
    i wanted to ask that you used all purpose flour , if i am using plain flour how much baking soda and baking powder do i need to add in the flour
    Thank you
    ❤❤❤💕💕💕

    • Gemma Stafford on December 26, 2018 at 7:13 am

      you don’t need to add any raising agent. All purpose flour is the same as plain flour.

      Happy Baking!
      Gemma.

  12. Helen Davies on December 15, 2018 at 1:04 pm

    Hi Gemma, I can’t wait to try this to serve on Christmas Day, for the non Christmas pud lovers. I know you have told a few others that the ingredient amounts are correct in this recipe, however I am confused by the amounts given for sugar and flour as they both say 1/2 cup but the sugar says 4 oz /115g, while the flour says 2.5 oz/75g. Should it be 1/4 cup of flour? Could you clarify please, thanks. Also, I have a gluten intolerant guest and notice you have said the flour can be substituted with a gf alternative plain flour, I just wondered if you would recommend adding a little xanthan gum to the mix. Thank you so much, Helen.

    • Gemma Stafford on December 16, 2018 at 6:44 am

      Hi Helen,
      Yes, it is confusing!
      Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different to sugar, cocoa to flour, and different flours will have a different weight too. Think Rocks and Feathers! So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes. You have to trust this system, it works. Digital measurements are the most accurate of all.
      The flour element here does not rely on gluten so much, though it does tend to give structure. Some GF flours have a gum of some sort included, that may be best in this bake, just to get the proportion right.
      I am thinking I would run a sample ahead of time, this can be made in individual portions too in ramekin dishes or dariole molds.
      Make 1/4 of the recipe, test it! Let us know how it works for you,
      Gemma 🙂

  13. Kezia miracline on December 6, 2018 at 10:36 am

    Hi gemma. . I’ve been asked by one customer for a molten lava birthday cake.. I m not yet ready or confident enough to try yours🙈 so scary.. Hats off to you! This customer just wants some molten chocolate or chocolate ganache to come out when they cut the cake to surprise her loved one. Ill have to bake it a day early as well. So if I use chocolate ganache I know it will become firm. Is there any chocolate runny recipe of some sort that can become molten once again when it comes back to room temperature but is hard when in the fridge? This is like tricky for me. I figured ur the best in answering such tricky science based questions on baking😅 .. I did see one with cocoa powder, evaporated milk cornstarch, butter and sugar which was heated in a pan.(kinda like making a brigadiero) And poured inside a cake. Not sure how it will work for me.. any suggestions will help!

    • Gemma Stafford on December 7, 2018 at 3:22 am

      Hi there,
      this is not really possible! The problem is that this type of cake needs to be taken from the oven, and served right away. You can prepare it ahead, then bake it just in time to serve. I think they are asking too much, they do not understand this process. The ‘lave’ will continue to bake and set as the cake cools! that is what happens.
      I hope this of help,
      Gemma 🙂

  14. Erin Cimenski Maudlin on November 16, 2018 at 7:16 am

    My 15 year old asked for a giant lava cake for his birthday…I made the batter the night before, following the recipe exactly. I did use 68% chocolate as that’s what my store had. I baked the cake straight from the fridge. I took it out at 53 min, set for 10, then plated. WOW! What a perfect lava cake! Delicious with tons of “lava”. My son and the rest of the family were impressed! I do think my eggs & sugar were in the mixer about 10 min before they ribboned. Perfect recipe!

    • Gemma Stafford on November 16, 2018 at 10:24 am

      WOW, great job! I’m so glad you were able to celebrate over lava cake! Keep on bold baking!

  15. Cindy on November 2, 2018 at 3:51 pm

    If you put this in the refrigerator and then bake later, does it need to set out before putting in the oven or can it go straight from refrigerator to the pre-heated oven? Thank you!!

    • Gemma Stafford on November 3, 2018 at 4:21 am

      Hi Cindy,
      you can bake this straight from the fridge, but it will take a bit longer to set up. It is difficult to judge this cake, as the skewer test will not work. butter the bowl/pan well, then flour it, shake to scatter flour and coat the pan. Then refrigerate the pan to set the butter. This will give you a non stick surface for this lava cake.
      When it is baked it will pull away from the pan slightly, then you will know!
      I hope this is of help to you,
      Gemma 🙂

  16. Rose on July 18, 2018 at 6:13 am

    Hi Gemma,
    I have a nest of mixing bowls. The one that looks appropriate for this recipe holds 6 cups of water to the brim. Would this size work, or does your recipe call for a different size?

    • Gemma Stafford on July 18, 2018 at 12:56 pm

      Hi Rose,
      This batter will be more like 8 cups/2 liters. It is a big batter.
      This recipe can be divided into small molds too, but the large one is very impressive. It is tricky to judge the done-ness at this size, so go carefully.
      Let us know how you get on with this,
      Gemma 🙂

  17. andrea murphy on July 9, 2018 at 9:56 am

    I’m a little confused. in the video, you call for a pound of chocolate (not 8 oz), and looks to me like more eggs, more flour than you state in the recipe. Dying to try but want to get it right!

    • Gemma Stafford on July 9, 2018 at 9:27 pm

      Hi Andrea,

      So in the written recipe there is the correct measurements. I remember in the video we had to change it a little but don’t worry, the written recipe is 100% correct.

      Happy Baking!
      Gemma

  18. Azra Banu on June 26, 2018 at 5:07 am

    Thank you for that quick reply.by the way is it possible to bake this recipe in microwave by any chance?

    • Gemma Stafford on June 26, 2018 at 9:04 pm

      So, yes it is possible. But just note microwaves cook form the center often so you won’t get that gooey middle. You will get a soft cake however.

      Gemma.

  19. Azra Banu on June 25, 2018 at 8:43 am

    Hi gemma im a big fan of your recipes.i have tried other recipes for lava cake and going definetely try this recipe.but would like to know if the centre will stay gooey for long or it will set quickly as that is what happens for in my other recipes.just wonderimg if its the nature of lava cakes.thank you

    • Gemma Stafford on June 26, 2018 at 2:47 am

      Hi there,
      Yes, it will stiffen as it cools, this is meant to be served as it is baked, when still hot, it is the nature of lava cakes/chocolate fondants.
      I hope this helps,
      Gemma 🙂

  20. Dusty Storrer on June 20, 2018 at 1:35 pm

    Can I sub out all purpose flour with almond floor to make it GF?

    • Gemma Stafford on June 20, 2018 at 9:11 pm

      You can sub it will an all purpose gluten free but you can’t sub out a.p for nut flour as they are too different and it would throw off the rest of the ingredients.

      hope this helps,
      Gemma.

  21. Menna on June 8, 2018 at 9:03 pm

    Hi Gemma,

    I want to bake this for my daughter’s birthday. Don’t have much time for shopping and the only cooking chocolate I could find is a 74%. Can I cook with this?

    Thank you!
    Menna

    • Gemma Stafford on June 9, 2018 at 1:58 am

      Hi Menna,
      Yes, 74% cocoa solids chocolate will work well for you. Watch your baking time and all will be well,
      Gemma 🙂

  22. Jackie on June 3, 2018 at 2:46 pm

    Hi Gemma,
    I followed your recipe and made a most delicious lava cake for my son’s birthday.

    It’s my boss’s birthday and i want to make him a lava cake as well. Can i butter and flour the my baking bowl (for non-stick), pour the batter in the bowl and refrigerate overnight to bake it at my office the next day?

    Thank you for any tips that you can share!

    • Gemma Stafford on June 4, 2018 at 2:54 am

      Hi Jackie,
      YES! This works very well. Butter and flour the mold, use a little cocoa too for color, and refrigerate the bowl to set it up. Then add the batter and refrigerate it. It does not suffer. The baking time will need to be watched. If it has warmed when being transported it will take less time to bake. Your eye will tell you. It will be set on top and pulling away slightly from the bowl.
      I hope your boss appreciates your hard work, in all departments!
      Gemma 🙂

  23. sairah on June 1, 2018 at 6:19 am

    hey gemma, can i use cocoa powder instead of the dark chocolate? if yes, how much should i use?

    • Gemma Stafford on June 2, 2018 at 4:31 am

      Hi there,
      NO. not for this one. This requires the texture of the chocolate to provide a good ‘lava’. sorry,
      Gemma 🙂

  24. Ilana on April 9, 2018 at 12:49 am

    Hi. Wondering if this cake can be made in a bundt pan? Thanks!

    • Gemma Stafford on April 9, 2018 at 4:12 am

      Hi there,
      I think that is perfectly possible, and it would look amazing too. The baking time will be short for this, i cannot be sure about it. I think it will be a little like individual portions. These will bake in 15 mins when made and baked, a little longer if chilled.
      Butter and coat the pan with a little flour and cocoa, this will help to turn it out nicely. I refrigerate the pan when it is ready, this really helps to set up the butter and coats the pan, almost a non stick finish.
      I hope this will help, it is a good idea, hard to test it for doneness, but it tends to pull away slightly from the pan, and will feel barely firm on top.
      Gemma 🙂

  25. C on April 5, 2018 at 9:45 pm

    Salted or unsalted butter or does it make a difference?

    • Gemma Stafford on April 6, 2018 at 7:06 pm

      I use salted just to add that extra flavor. 🙂

  26. C on April 5, 2018 at 9:41 pm

    Could this be made with white chocolate? Looks scrumptious! Thank you so much for the recipe. My daughter wants lava cake for her birthday and I’m trying yours. 🙂

    • Gemma Stafford on April 6, 2018 at 7:09 pm

      Yes it can but just note you might get a different result. White chic is made up of different stuff than regular chocolate so they can’t always be subbed out.

      Hope this helps,
      Gemma.

      • C on April 6, 2018 at 11:44 pm

        Thank you so much for the reply… and the warning!

  27. Rawaa on March 30, 2018 at 8:25 am

    HiGemma may i use mint chocolate for this recipe if yes will it be the same measurement as yhe bittersweet chocolate thank you

    • Gemma Stafford on April 1, 2018 at 11:04 am

      Hi,

      yes you can if you like. Use the same amount. Just make sure the chocolate is for baking.

      Gemma.

  28. Sandy on March 29, 2018 at 5:20 pm

    Is there anything I should know about doubling this lava cake recipe back to the video size? I have a large group coming for Easter. What size bowl and how long to cook? Thanks!

    • Gemma Stafford on March 30, 2018 at 2:39 am

      Hi Sandy,
      That will be a big challenge for you. I would not suggest making this any bigger as there will be issues with the baking time. It would be better to make two in order to maintain the lava, ensure the egg is cooked, and makes a nice crust/sponge layer.
      I would not be confident to make this bigger, sorry,
      Gemma 🙂

  29. Widdo2 on February 12, 2018 at 2:15 pm

    Can this cake be made in a heart shaped pan?

    • Gemma Stafford on February 12, 2018 at 3:18 pm

      Yes it can, just look for the tell tale signs that I showed you in the video because yours will be for a different amount of time using that tin.

      • Widdo2 on February 12, 2018 at 3:27 pm

        Thank you so much!

  30. NashaShafi on February 12, 2018 at 6:32 am

    Dint get lava in mineee!!😭

    • Gemma Stafford on February 12, 2018 at 3:25 pm

      If there was no lava it was over baked. Sorry. It’s all about exact timing.

  31. Susan Baylis on February 10, 2018 at 1:06 am

    Hi, what size eggs work best for this recipe please?
    Thanks

    • Gemma Stafford on February 10, 2018 at 4:52 am

      Hi Susan,
      I generally use a large egg, really for all my baking. This is about 3 tablespoons of beaten egg in volume.
      This recipe can be made in individual portions too, and holds really well in the fridge for a day or so, a good way to experiment with it,
      Gemma 🙂

  32. Chloe on January 15, 2018 at 6:40 am

    Hi Gemma,

    This seems like a wonderful cake! I would like to serve this cake after we come back from dinner. So ideally I would like to bake this cake ahead of time, and then heat it up before serving. Is there any way I can do it without over-baking it?

    Thank you very much for your time.

    Sincerely,
    Chloe

    • Gemma Stafford on January 16, 2018 at 3:48 am

      Hi Chloe,
      NO!
      Actually this cake needs to be baked and served!
      If you have little molds/ramekins, you can make it ahead of time, refrigerate it, and bake it when you are ready. It takes only 12 – 15 minutes or so in a hot oven, so there will be a little wait, but it will be good. Butter the molds, refrigerate them, butter again and dust with flour for a non stick finish! TIP.
      This type of bake is a challenge, even for experienced bakers, so you may wish to practice it before your first big presentation,
      Gemma 🙂

      • Chloe on January 16, 2018 at 5:24 am

        Got it! Thank you so much for taking time to reply my question. Wish me luck! 😉

        • Gemma Stafford on January 17, 2018 at 4:18 am

          I really do wish you lots of luck with this, it is a challenge!
          You will know when these are baked as the batter will pull away slightly from the bowls, watch them!
          Touch the top too, they should feel barely firm to the touch, stand for a minute when you take them from the oven, that will firm them up too.
          Fingers crossed,
          Gemma 🙂

  33. sue on December 24, 2017 at 9:58 am

    It looks like you used many more eggs than in your recipe as well as more chocolate, butter and flour. Could you please let me know if I should use more. Thank you

    • Gemma Stafford on December 24, 2017 at 11:39 am

      Hi Sue,

      Follow the recipe on this post, those are the correct measurements 🙂

      Gemma.

      • Sue on December 25, 2017 at 3:31 pm

        Thanks so much 👍

  34. Sumaiya on December 21, 2017 at 9:30 am

    Hey gemma. I was wondering if i would get away if i made these in the tray i use for brownies. I only have 1 large ramekin and i have a kitty party at somw one else’s house. Do you have any dmsuggestions how cud i go about.
    Thanks and please keep posting more of best evers . I love them all. Bless you xo

  35. Nat on December 14, 2017 at 3:50 pm

    I’m hoping to make this tomorrow. Is there a secret to getting it out of the deep pudding/baking bowl in one piece?

    Thx Nat

    • Gemma Stafford on December 15, 2017 at 4:29 am

      Hi Nat,
      Yes, there is a secret to this. Butter your bowl really well, then sprinkle with flour and distribute to coat the bowl. Shake out the excess, and refrigerate to set it up!
      This is a great tip, for any baking really, I hope it is of help to you,
      Gemma 🙂

  36. Cazt on December 13, 2017 at 10:20 am

    Hi, Just wondering if this could be steamed, rather than baked in the oven? Could be useful at Christmas if the oven is full of turkey and veg. Thanks.

    • Gemma Stafford on December 13, 2017 at 5:46 pm

      Hi,

      So GREAT idea, you absolutely can steam it but just note that although it will bake super moist like steamed cakes do, you won’t get the lava in the middle. However it will still be awesome. I recommend trying it out 🙂

      Gemma.

  37. Aishwarya on December 11, 2017 at 12:27 am

    Hey Gemma,
    This cake looks so beautiful. Is it possible though to make an eggless version of it?

    Thanks

    • Gemma Stafford on December 11, 2017 at 1:59 am

      Hi there,
      There are some recipes which do not take changing, and in my opinion this is one of them. It relies rather heavily on the eggs.
      that is not to say that there are not some recipes for vegan lava cakes online, do take a look, but they are not the same thing, sorry I cannot help with this one,
      Gemma 🙂

      • Aishwarya on December 11, 2017 at 9:21 am

        Okay. Thank you for replying 🙂

  38. Diane on December 2, 2017 at 1:26 pm

    Hi Gemma. Any suggestions for a giant salted Carmel lava cake. I want it for Xmas day. Thanks

    • Gemma Stafford on December 4, 2017 at 5:00 am

      Hi Diane,
      This is a matter of adding the salted caramel sauce to the center of the batter. It joins to a degree with the chocolate, but will give a molten, salted caramel flavor. You will fill the mold 1/2 full, add the caramel sauce, I think Dulce De Leche will be good for this, then add the remainder of the batter. Bake as per recipe.
      I did not make this, but it makes sense to me!
      Gemma 🙂

  39. Bev D on November 27, 2017 at 11:31 pm

    Hi Gemma,

    Your recipe looks wonderful, but I was wondering if you could adapt it to make a chocolate/ orange lava cake? my friends are chocolate orange mad and I was thinking about doing it for Christmas day. Any thoughts??

    Thank you,
    Bev

    • Gemma Stafford on November 28, 2017 at 12:54 am

      Hi Bev,
      Chocolate and orange are a marriage made in heaven. The flavor of orange is all contained in the zest. This is what you would use to flavor this. You can segment the oranges and serve them in a light syrup with this.
      Wash the orange, even scrub a little, they are sometimes waxed to preserve them. Choose a rough skinned orange too for maximum flavor.
      The zest of one orange should be sufficient for this, if there does not seem to be sufficient zest add one more, you should have about one tablespoon of this.
      This recipe can be baked in individual ramekins, dariole molds etc. It can also be divided down to make a small batch. It may be worth trying one before the big day. It can also be frozen when mixed, and will hold in the fridge overnight too. The problem with this is the timing. You will need to watch it. When it feels form to the touch it is baked. It will also pull away a touch from the bowl. If you leave it to stand too long before serving the lava will cook out. It is really worth a practice,
      Gemma 🙂

      • Bev D on November 28, 2017 at 11:00 am

        Thanks very much Gemma, I will certainly give it a try!! I will let you know how it turns out.

        Many thanks,
        Bev

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This