Molten Lava Cakes Carob
Indulge your sweet tooth with these decadent Molten Lava Cakes made with rich, velvety carob powder. Perfectly portioned for four, these petite desserts boast a luxuriously gooey center that oozes with every bite, delivering a naturally sweet and chocolate-free twist on the classic treat. Made with a handful of simple ingredients like unsalted butter, vanilla extract, and optional carob chips, these cakes are as easy to prepare as they are impressive to serve. Ready in just 22 minutes from start to finish, they’re ideal for dinner parties or cozy evenings when you want something indulgent yet unique. Serve them warm straight from their ramekins or inverted onto plates, and elevate the experience with a dusting of powdered sugar, fresh berries, or a scoop of creamy vanilla ice cream. Whether you have dietary preferences or simply love the distinctive, nutty flavor of carob, these molten lava cakes are a show-stopping dessert that everyone will savor.
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 50 grams Carob powder
- 100 grams Granulated sugar
- 2 pieces Large eggs
- 2 pieces Egg yolks
- 1 teaspoon Vanilla extract
- 45 grams All-purpose flour
- 1 pinch Salt
- 1 as needed Non-stick cooking spray
- 30 grams Carob chips or chunks (optional)
Instructions
Preheat your oven to 220°C (425°F). Lightly grease four standard ramekins with non-stick cooking spray.
In a microwave-safe bowl or over a double boiler, melt the unsalted butter. Once melted, whisk in the carob powder until the mixture is smooth and glossy. Set aside to cool slightly.
In a separate large mixing bowl, whisk together the granulated sugar, eggs, and egg yolks until pale and frothy, about 2-3 minutes. Stir in the vanilla extract.
Gradually add the melted carob-butter mixture into the egg mixture, stirring until combined.
Sift in the all-purpose flour and add a pinch of salt. Gently fold the mixture until the batter is smooth, taking care not to overmix.
If desired, fold in the optional carob chips or chunks for an extra gooey center.
Divide the batter evenly among the prepared ramekins, filling each about ¾ full, ensuring an even bake.
Place the ramekins on a baking sheet and bake in the preheated oven for 10-12 minutes. The edges of the cakes should be set, but the centers will still appear soft and slightly jiggly.
Remove the ramekins from the oven and let them cool for 1-2 minutes. Carefully run a knife around the edges to loosen the cakes, then invert them onto serving plates.
Serve immediately while warm. Optionally, garnish with powdered sugar, fresh berries, or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
1883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 991 mg | 330% | |
| Sodium | 340 mg | 15% | |
| Total Carbohydrate | 206.5 g | 75% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 141.4 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 347 mg | 27% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 770 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
