Chocolate Lava Cakes

Sometimes the dessert policy is the messier the better, right? At least when dealing with gooey chocolate desserts. Week 30: Chocolate Lava Cakes




These are the happiest, easiest little cakes. They were probably the fastest bake I’ve done so far for this blog, including the eating part! Plus, you don’t have to wait for them to cool. Magic, I know.


I was packing for my trip to New York this week and wanted to find a less elaborate bake to tackle. My craving for chocolate provided the answer: a self-saucing pudding (British) or a lava cake (American.)

The only difference I have found in reading about the two desserts, is that self-saucing puddings are mixed and baked in the same bowl/dish, where as lava cakes are mixed and then transferred to a baking dish. Considering how messy these were, I can’t wait to try the self-saucing pudding version and have less dishes to deal with! I’m thinking of trying this recipe:

I’ll try it out when I’m back in the Bay in two weeks and I’ll add the pictures at the end of this post then! (Not having a kitchen to bake in is the only downside to traveling.)




All hail the Costco bag of chocolate chips!



Before and after the oil/cocoa coating. Had to make sure that the little cakes don’t stick to the ramekins.




The heart and soul of a lava cake is the melted butter and chocolate chunks. The rest of the ingredients are just for structure.


While this is a super laid back recipe, you just have to make sure you don’t over-bake them! Otherwise, they’re all brownie and no gooey fudge. (Which I would still eat, obviously, but not the goal of a lava cake.)



Now, for the most dramatic moment of this mini-bake: the flip!



Not a perfect flip, but still ooey-gooey and delicious. Threw some whip cream on top and dug in! It went well with a late-night episode of West Wing. 10/10, would recommend.


Happy munching!


Recipe from:

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