Some say, 'history' the creation of chocolate lava comes from the failure that occurred in the kitchen of a chef. He was too quick to remove chocolate cake from the oven until the inside of the cake he baked is still liquid. Since there was no time to bake the cake, the chef finally introduced it with the name Chocolate Lava.

With the refinement of cooking techniques, chocolate lava recipes you can now enjoy with the melted inside, yet still cooked so it is safe for health. Here's the recipe.


  • 200 g dark cooking chocolate, chopped
  • 150 g unsalted butter
  • 5 eggs
  • 5 egg yolks
  • 0.5 tsp salt
  • 70 g of wheat flour protein, sifter
  • 12 scoops of vanilla ice cream
  • 12 scoops of green tea ice cream (or to taste)
  1. Spread 10-12 pieces of 100ml muffin prints with butter and sprinkle with wheat flour, set aside.
  2. The chocolate and butter team until melted, remove. Let it cool slightly. Mix the eggs, egg yolks and salt in a bowl. Pour the melted chocolate, mix well. Add the flour, stir until well blended and into a soft and slippery dough.
  3. Pour the dough into pre-prepared mold. Store in the freezer until it hardens (+/- 2 hours). Remove it from the freezer.
  4. Bake in oven at 200c until almost cooked (+/- 20min). Remove it from the oven.
  5. Remove the cake from the mold directly on a serving plate while it's hot. Give vanilla ice cream and green tea ice cream. Serve immediately while hot for the cake to remove the 'lava' chocolate when spooned.

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