Indulge in these decadent Rum Chocolate Lava Cakes, featuring a perfectly gooey center and infused with the bold, rich flavor of Kraken rum. The combination of dark chocolate, butter, and rum creates a luxurious dessert that will satisfy even the most discerning chocolate lover. With a light dusting of cocoa powder to finish, these lava cakes are a sophisticated and indulgent treat perfect for any occasion.
Why You’ll Love This Recipe
These Rum Chocolate Lava Cakes are the ultimate indulgence for chocolate lovers. With a rich, molten center, each bite is a burst of warm, gooey chocolate paired with a hint of rum. The smooth and decadent texture, combined with the slightly bitter cocoa powder topping, makes these cakes a perfect dessert for a romantic evening or a special gathering. Easy to prepare and incredibly satisfying, they’re sure to impress your guests or make for a well-deserved treat at the end of your day.
Ingredients
- 150g dark chocolate
- 125g butter
- 3 eggs
- 3 egg yolks
- 80g caster sugar
- 50ml Kraken rum (or another high-quality rum)
- 50g plain flour
- 25g cocoa powder (with extra for dusting)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Preheat the oven: Preheat your oven to 180°C (350°F) and butter your ramekins well to prevent the cakes from sticking.
- Melt the chocolate and butter: In a heatproof bowl set over a saucepan of simmering water, melt the dark chocolate and butter together, stirring occasionally until smooth.
- Whisk the eggs and sugar: In a separate bowl, whisk the eggs, egg yolks, and caster sugar together until the mixture is pale and fluffy.
- Combine the mixtures: Slowly fold the egg mixture into the melted chocolate and butter mixture. Add in the rum and mix until smooth.
- Add the dry ingredients: Sift the flour and cocoa powder into the mixture and gently fold them in with a spatula until just combined.
- Prepare the ramekins: Divide the mixture between the prepared ramekins, filling them about three-quarters full.
- Bake: Place the ramekins in the preheated oven and bake for 8-10 minutes, or until the cakes are risen and just firm to the touch. The outer part should be cooked, while the inner part should remain liquid.
- Serve: Run a knife around the edges of each lava cake to loosen it, then carefully turn them over onto serving plates. Dust with cocoa powder before serving. For an extra indulgence, add a scoop of ice cream on the side.
Serve immediately and enjoy the gooey chocolatey goodness!
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4 servings
- Calories: 450 kcal per serving
Variations
- Different alcohols: You can substitute Kraken rum with another dark rum, bourbon, or coffee liqueur for a slightly different flavor profile.
- Vegan version: Use dairy-free butter and substitute the eggs with a vegan egg replacement to make this dessert suitable for vegans.
- Add-ins: Add chopped nuts, like pecans or walnuts, into the batter for added crunch and flavor.
Storage/Reheating
- Storage: These cakes are best served immediately, as the molten center can set if stored. However, you can refrigerate the batter before baking and bake it fresh when needed.
- Reheating: If you must reheat the cakes, do so gently in the oven for 5-7 minutes at 180°C (350°F) to preserve the molten center.
FAQs
1. Can I use a different type of chocolate for this recipe?
Yes, you can use milk chocolate or a different variety of dark chocolate, but it will affect the richness and sweetness of the lava cakes.
2. Can I make these lava cakes in advance?
While the batter can be made ahead of time and stored in the refrigerator, it is best to bake the cakes just before serving to maintain the gooey center.
3. Can I use a different type of alcohol instead of rum?
Yes, you can substitute rum with other spirits like bourbon or brandy. Coffee liqueur also makes a great substitute if you’re looking for a more coffee-flavored twist.
4. How do I know when the lava cakes are done?
The lava cakes should be risen, with the edges firm and set, but the center should still be soft and slightly wobbly when touched. If you insert a skewer, it should come out clean from the edges but coated in molten chocolate from the center.
5. Can I use a muffin tin instead of ramekins?
Yes, you can use a muffin tin, but be sure to grease it well and adjust the cooking time slightly based on the size of the cups.
6. What should I serve with the lava cakes?
A scoop of vanilla ice cream, whipped cream, or a few fresh berries pair beautifully with the rich chocolate flavor.
7. Can I make these lava cakes gluten-free?
Yes, you can use a gluten-free flour blend instead of plain flour to make the cakes gluten-free.
8. How can I prevent the cakes from sticking to the ramekins?
Be sure to butter and flour the ramekins well before adding the batter. You can also line them with parchment paper for extra assurance.
9. Can I bake the lava cakes for longer to make them fully set?
If you bake them for too long, the molten center will no longer be gooey. For the perfect lava cake, it’s important to watch the timing closely.
10. Can I freeze the batter?
Yes, you can freeze the batter in the ramekins before baking. When ready to bake, just pop them straight from the freezer into the preheated oven, adding a couple of extra minutes to the baking time.
Conclusion
Rum Chocolate Lava Cakes are a rich, indulgent dessert that combines the best of chocolate and rum in a single, decadent treat. With their molten centers and perfectly baked exteriors, these cakes are sure to impress anyone lucky enough to try them. Whether you’re serving them for a special occasion or simply satisfying a chocolate craving, this dessert will undoubtedly become a favorite.
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Rum Chocolate Lava Cakes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Decadent and rich chocolate lava cakes infused with the bold flavors of Kraken rum, featuring a perfectly gooey center. The perfect dessert for chocolate lovers, topped with a light dusting of cocoa powder for a sophisticated finish.
Ingredients
- 150g dark chocolate
- 125g butter
- 3 eggs
- 3 egg yolks
- 80g caster sugar
- 50ml Kraken rum (or another high-quality rum)
- 50g plain flour
- 25g cocoa powder (with extra for dusting)
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F) and butter your ramekins well.
- Melt the chocolate and butter: In a heatproof bowl set over a saucepan of simmering water, melt the dark chocolate and butter together, stirring occasionally until smooth.
- Whisk the eggs and sugar: In a separate bowl, whisk the eggs, egg yolks, and caster sugar together until the mixture is pale and fluffy.
- Combine the mixtures: Slowly fold the egg mixture into the melted chocolate and butter mixture. Add in the rum and mix until smooth.
- Add the dry ingredients: Sift the flour and cocoa powder into the mixture and gently fold in with a spatula until just combined.
- Prepare the ramekins: Divide the mixture between the prepared ramekins, filling them about three-quarters full.
- Bake: Place the ramekins in the preheated oven and bake for 8-10 minutes, or until risen and just firm to the touch. The outer part should be cooked, and the inner part should remain liquid.
- Serve: Run a knife around the edges of each lava cake to loosen it, then carefully turn them over onto serving plates. Dust with cocoa powder before serving. For an extra indulgence, add a scoop of ice cream on the side.
- Serve immediately and enjoy the gooey chocolatey goodness!
Notes
- The cooking time may vary depending on the size of the ramekins, so keep an eye on them after 8 minutes to ensure the perfect gooey center.
- You can substitute Kraken rum with any other dark rum for a similar rich flavor.
- For a more indulgent touch, pair with a scoop of vanilla ice cream or whipped cream.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 450 kcal
- Sugar: 35g
- Sodium: 70mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 135mg
