Who doesn’t love a classic chocolate molten lava cake? As a little kid, my parents would occasionally let us order a dessert after dinner to share, and if there was a molten lava cake on the menu, we’d get it every time. I love this dessert so much because while at first glance it can look like a pretty boring, standard cake, the gooey warm chocolate center that’s unleashed upon the first bite reveals a dessert of seriously pure bliss.
Traditionally you’ll find that most lava cakes are made with butter, but for my version I wanted to use this wonderful Extra Virgin Olive Oil from La Tourangelle. Their olive oil is rich and delicate, which works perfectly in this recipe as it imparts a lot of flavor.
This recipe yields two servings, so if you want to make this for a crowd (and you definitely should) then just double or triple the recipe to fit your needs. Luckily, this recipe is deceptively easy to make—it’s all made in a single bowl, ready for the oven in under 10 minutes.
So whether you want a stunning treat for the romantic occasion of Valentine’s Day or for no particular occasion at all, this couldn’t come more highly recommended. This is basically the reason chocolate cravings exist, and you won’t be disappointed.
Thank you La Touragnelle for sponsoring this post. As always, all words and opinions are my own.
Olive Oil Chocolate Molten Lava Cakes
3 oz Dark Chocolate Baking Bar, at least 60%
4 tbs Extra Virgin Olive Oil
½ tsp Vanilla Extract
¼ +⅛ Espresso Powder
⅛ tsp Fine Sea Salt
4 tbs Light Brown Sugar
1 tbs +1 tsp Flour
1 Large Egg +1 Large Egg Yolk, room temp
Cocoa Powder, for dusting
Baking Spray, for greasing
4 tbs Whipped Cream, for garnish
3 tbs Toasted Hazelnuts, for garnish
Equipment: 2, 6oz Ramekins, medium bowl, knife
Heat oven to 425°F and spray the two ramekins with baking spray, then lightly dust with cocoa powder and tap out the excess.
Roughly chop up the chocolate and add it to a medium bowl. Melt the chocolate in the microwave or over a double boiler.
Once melted, whisk in the olive oil, vanilla, espresso powder, and salt until smooth. Next, whisk in the brown sugar and flour, followed by the egg and yolk; whisk again until smooth.
Divide the batter evenly between the two prepared ramekins and bake for 13-14 minutes. I recommend 13 minutes if you want a truly molten center, or you can bake it for 14 min if you want it a little more cooked.
Let the molten cakes rest out of the oven for 1 minute. While you are waiting, run a knife around the edges to loosen. Carefully invert the cakes onto a plate, top with whipped cream and toasted hazelnuts and enjoy a little bite of heaven!