Chocolate Oat Flour Lava Cakes
These warm, liquid-centred chocolate desserts are a fun way to turn a dinner into a dinner party, and you’ll be amazed how easy they are to make. The centre of these cakes stays fluid so you get a warm cake and a sauce all in one dessert. Perfect for the cooler months and impressive year round!
- 5 ounces semisweet baking chocolate, chopped
- 1/2 cup unsalted butter, diced
- 2/3 cup packed light brown sugar
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/3 cup Quaker® Oat Flour, plus extra for dusting the ramekin
- 1/3 tsp fine salt
- Icing sugar, for dusting
How to make it
- Preheat the oven to 400°F. Grease four 5-ounce ramekins and dust them with oat flour, tapping out any excess. Set aside.
- Melt the chocolate and butter together in a saucepan over medium-low heat, stirring constantly, or melt together in the microwave.
- Pour the chocolate into a mixing bowl and whisk in the brown sugar. Whisk in the eggs one at a time and then add the vanilla. Whisk in the oat flour and salt.
- Pour the batter into the ramekins and chill until ready to bake. This can be done up to 2 days in advance.
- Place the ramekins onto a baking tray and bake for 20 minutes, until the surface of the cakes have set yet the centre still quivers when moved. Let the desserts rest for 5 minutes, then run a small spatula or knife around the inside edge of each ramekin and quickly but carefully invert each onto a dessert plate. When you lift the ramekin the lava may begin to flow from the centre of the dessert. Dust the top with icing sugar and serve immediately.