top of page

YOUR RECIPE FOR CONVECTION COOKING!

  • Instagram
  • Facebook
Anchor 1

Chocolate Lava Cake

I'm excited to help you create a delicious lava cake desert that's perfect for your convection oven. Since a convection-oven cooks from the edge to the center and with even heat distribution, your cake will come out with a perfectly cooked crust and molten chocolatey in the inside every time. This recipe is made to baked in a convection oven. Follow these simple steps for a mouth-watering dessert that's sure to impress your guests.


Convection-mode chocolate lava cake
Chocolate Lava Cake baked in the convection-mode

The baking time is 7 minutes when cooked in a 8 ounces ramekin. Also, be sure to use chopped chocolate bars rather than chocolate chips. Avoid using chips because they have stabilizer that inhibit melting and will negatively affect the texture of your dessert.


INGREDIENTS


You’ll need two 8oz or 6 oz ramekins or one 10-ounce ramekin


3 ounces bittersweet chocolate, 70 to 74 percent cacao

3 tablespoons unsalted butter, cut into cubes, plus more for the ramekin

3 tablespoons granulated sugar, plus more for the ramekin

1large egg

1large egg yolk

1⁄2teaspoon vanilla extract

1⁄8teaspoon kosher salt

2 tablespoons all-purpose flour

Confectioners’ sugar, to serve (optional)


Recipe ingredients for the Chocolate Lava Cake baked in the convection mode.
Recipe ingredients

PREPARATION


Heat oven to 430 degrees in the Convection-Mode and butter a the ramekins. Dust the buttered ramekin with granulated sugar.


Combine the chocolate and 3 tablespoons butter in a heat-safe bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove from the heat, set aside to cool.


In a medium bowl, combine the 3 tablespoons sugar, egg, egg yolk, vanilla and salt. Beat with an electric mixer until the mixture is thick, foamy, pale and smooth, about 7 minutes. Whisk in the sifted flour until smooth.


Using a spatula, add the chocolate to the egg mixture and fold gently until combined.


Pour the mixture into the 8 ounces ramekins. Bake for 6 minutes. If you use a 10 ounce ramekins bake for about 9-10 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. 


You can leave the Lava Cake in the ramekin or carefully unmold. Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners’ sugar and serve with ice cream or whipped cream.


Chocolate lava cake taken out of the ramekin
Chocolate Lava Cake baked in a convection-oven

Chocolate Lava Cake
.pdf
Download PDF • 59KB

THE SECRET TO MOIST AND TENDER CHICKEN

UNLEASH YOUR INNER CHEF WITH MY BLOG!

The Importance of Planning for Successful Convection Cooking

Slow roasted tomatoes bread olive oil

Convection ovens are remarkable tools that deliver improved results with oven cooking because the food is cooked with the circulating...

HEALTHY COOKING MADE EASY WITH CONVECTION OVEN AND VEGGIES