Chocolate Lava Cake Made With Fresh Milled Flour
This Chocolate Molten Lava Cake made with fresh milled flour is absolutely delicious! It is super quick to throw together, but sure to impress. I was a bit intimidated when I first decided to try making this decadent dessert, but once I dove in, I realized the hardest part is simply watching the baking time, and then making sure to serve it right away for the most impressive chocolate lava pour. This would be the perfect sweet treat for a special occasion or holiday. So, next Anniversary, Valentine's Day, or Date Night, I highly recommend giving this a try!
Equipment
- 1 Muffin Pan OR 4 Ramekins (baking time will be a bit longer)
Ingredients
- 1/3 cup Fresh milled flour 40g Soft White Wheat or Spelt would also work
- 1/2 cup Unsalted butter 113g I recommend a high quality butter
- 6 oz Semi sweet baking chocolate bar 170g Try to find a high quality baking chocolate for best results
- 1/2 cup Powdered sugar 60g
- Pinch of sea salt
- 2 eggs
- 2 egg yolks
- *Optional toppings- fresh berries, powdered sugar, etc.
- *cocoa powder for preparing the muffin tins
Instructions
- Firstly, mill the flour. (I used soft white wheat, you could also use spelt)
- Prepare 6 muffin tins with oil or butter, then dust with cocoa powder to prevent the cakes from sticking. (If you are using Ramekins, you will only need four of the 6 oz size.)
- Chop the baking chocolate into small chunks so it melts more evenly.
- In a microwave safe bowl, add butter, then chopped chocolate to the butter. Microwave on high for 10 seconds at a time, and stirring between each time. Continue this until butter and chocolate are melted completely.
- In a separate bowl, whisk the freshly milled flour, powdered sugar, and pinch of salt in a bowl until combined.
- Then, in a third bowl, whisk 2 eggs and 2 egg yolks together until combined.
- Preheat the oven to 425*F.
- Pour the egg mixture into the flour mixture, and stir using a spatula or spoon (not the whisk, because you don't want to create unnecessary air bubbles.) Smash and incorporate any lumps, and allow this mixture to sit for a minute or so for the fresh milled flour to start absorbing the liquid.
- Then, pour the flour and egg mixture into the melted butter and chocolate mixture. Stir using the spatula or spoon, not the whisk.
- Fill 6 muffin tins almost to the top of the wells, but not spilling out of the wells. (If using ramekin, fill all 4 evenly)
- Place the muffin pan in the preheated oven, once it is ready. Bake for 8-12 minutes (the cakes should rise straight up in the pan when almost done, and the centers will still look a bit soft, and should reach only 160*F.) Do not overbake, or there will be no lava. (If baking in the Ramekins, they will bake a couple minutes longer.)
- Allow the chocolate lava cakes to cool in the pan for only 1 minute. Then, gently remove them from the pan. They will continue to cook during this time, so serve right away for the most lava pour. Even waiting 5 or 10 minutes, ours started to solidify in the center. So, make sure to put them in the oven right when you are ready to serve them.
- Enjoy that beautiful, rich chocolate lava pour in a decadent little cake!
Notes
Make Ahead/Storage Instructions: This fresh milled flour chocolate lava cake is best served right away. So, storing these for another day will just end up with no lava in the center. However, if you want to prepare these ahead of time, and bake right when you are ready to serve dessert, then you can make the batter ahead of time, cover it and store in the fridge up to 1 day ahead of time. Make sure to allow time for the batter to come to room temperature on the counter before baking (about 2 hours or so.) Then, bake right before serving.
Can I Use Chocolate Chips? I highly recommend you use a baking chocolate bar for best results. The baking bars are more of a pure chocolate, and chocolate chips often contain stabilizers and emulsifiers. This can affect the outcome of your cakes. So, if you use chocolate chips, most likely there will not be very much lava in the center.