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GODIVA Truffle Lava Cake

GODIVA Truffle Lava Cake

Wow family and friends at your holiday meal by serving this luscious molten chocolate cake for dessert. For an extra special, seasonal touch, top with a GODIVA Gingerbread Truffle featuring nutmeg, cinnamon, and spices.


Yield: 6 (6 oz.) SERVINGS
Difficulty: Easy
Preparation: 15 MINUTES PLUS 12-14 MINUTES BAKING TIME
Special Equipment: 6 (6 oz.) RAMEKINS

10 tablespoons unsalted butter (plus about 2 tablespoons for the ramekins)
2 ½ teaspoons white sugar (plus about 2 tablespoons for the ramekins)
7 ounces (2 bars) GODIVA Large 72% Dark Chocolate Bars, finely chopped
½ cup plus 2 tablespoons all-purpose flour
1 ½ cups powdered sugar (plus extra for garnish, if desired)
4 eggs
3 egg yolks
1 teaspoons vanilla extract
6 GODIVA Truffles (we suggest Dark Chocolate Truffles)

1. PREHEAT the oven to 400°F

2. Grease each ramekin with 1 tsp butter. Sprinkle each with 1 tsp of white sugar, and rotate to evenly coat the bottoms and sides. Gently, tap each ramekin to remove excess sugar.

3. Cut remaining 10 Tbsps of unsalted butter into 5 chunks. In a medium saucepan over low heat, combine butter and GODIVA Large 72% Dark Chocolate Bar. Stir frequently until melted and smooth. Cool slightly, about 5 minutes.

4. Whisk the all-purpose flour, remaining 2 ½ tsps white sugar, powdered sugar, eggs, egg yolks, and vanilla extract in a bowl until creamy and all lumps are gone. Whisk in the melted chocolate and butter mixture.

5. Fill the prepared ramekins a little more than half way and place one GODIVA Truffle into each. Cover with the remaining cake batter until each ramekin is 2/3 to ¾ full.

6. Space out the ramekins on a baking sheet and bake until the tops are stiff and the edges darken, about 12 to 14 minutes. Remove from the oven and cool, about 5 minutes.

7. Holding hot ramekins with a towel, loosen the cake edges with a small paring knife, then invert cakes onto plates. Dust with powdered sugar, if desired, and serve immediately.