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Chocolate Guinness Lava Cakes Recipe

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★★★★★

4.8 from 58 reviews

Decadent Chocolate Guinness Lava Cakes feature rich, molten centers infused with the deep, malty flavor of Guinness stout, complemented by a luscious whipped cream topping. This indulgent dessert pairs the robust character of stout beer with smooth semisweet chocolate for an unforgettable treat that’s perfect for special occasions or cozy nights in.

Ingredients

Scale

Whipped Cream

  • 1 cup heavy cream
  • 1/4 cup (28 g) confectioners’ sugar
  • 1/4 cup sour cream

Lava Cakes

  • 1 (11-oz) bottle Guinness stout
  • 6 tbsp unsalted butter, cut into cubes, plus more for greasing tin
  • 2 tbsp plus 3/4 cup (150 g) granulated sugar, divided
  • 9 oz semisweet chocolate, coarsely chopped
  • 3 large eggs
  • 3 large egg yolks
  • 3/4 tsp pure vanilla extract
  • 6 tbsp all-purpose flour
  • 3 tbsp unsweetened cocoa powder
  • 3/4 tsp kosher salt

Instructions

  1. Prepare Whipped Cream: In a chilled mixing bowl, whip the heavy cream, confectioners’ sugar, and sour cream together using an electric mixer until soft peaks form. Refrigerate the whipped cream until ready to serve to allow flavors to meld and texture to firm.
  2. Reduce Guinness: Pour the entire bottle of Guinness stout into a small saucepan and bring to a simmer over medium heat. Reduce the stout until it measures about 1/4 cup, which concentrates its flavor. Let it cool slightly before use.
  3. Melt Butter and Chocolate: In a heatproof bowl set over a pot of simmering water (double boiler), melt the unsalted butter and semisweet chocolate together. Stir until smooth and fully combined. Remove from heat.
  4. Mix Sugar and Eggs: In a separate large bowl, whisk together the 2 tablespoons of granulated sugar, eggs, and egg yolks until pale and creamy.
  5. Combine Mixtures: Slowly pour the cooled, reduced Guinness into the egg mixture, whisking continuously. Then gradually fold in the melted chocolate and butter mixture until fully incorporated.
  6. Add Dry Ingredients: Sift together all-purpose flour, unsweetened cocoa powder, kosher salt, and remaining 3/4 cup granulated sugar. Gently fold these dry ingredients into the wet mixture, being careful not to overmix to keep the batter light.
  7. Prepare Molds: Butter individual ramekins thoroughly and lightly dust with cocoa powder or flour to prevent sticking.
  8. Bake Lava Cakes: Pour batter evenly into the prepared ramekins. Place them on a baking sheet and bake in a preheated oven at 425°F (220°C) for 12-14 minutes, or until the edges are set but the centers remain soft and gooey.
  9. Serve: Let the cakes cool slightly for 2-3 minutes, then invert onto serving plates. Top each cake with a generous dollop of the prepared whipped cream. Serve immediately to enjoy the warm molten centers.

Notes

  • Ensure not to overbake the lava cakes; the center should be molten and gooey.
  • Using a chilled bowl for whipping cream helps achieve better volume and texture.
  • For easier unmolding, run a knife around the edges of ramekins before inverting.
  • Leftover whipped cream can be stored in the refrigerator for up to 24 hours.
  • Substitute sour cream with Greek yogurt for a lighter whipped cream variation.

Keywords: Chocolate lava cake, Guinness dessert, molten chocolate cake, Irish stout cake, rich chocolate dessert

Find it online: https://thefoodrecipe.com/chocolate-guinness-lava-cakes-recipe/