Print

Decadent Small Batch Chocolate Lava Cake Recipe with Tangy Pickled Onions

small batch chocolate lava cake - featured image
Print Recipe

A rich and velvety chocolate lava cake paired with tangy pickled onions for a surprising and satisfying flavor combination. Perfect for cozy dinners or special occasions, this small batch recipe is quick and easy to make.

Ingredients

Scale
  • 4 tablespoons unsalted butter (about 56g), plus extra for greasing
  • 4 ounces bittersweet or semi-sweet chocolate, chopped (recommend Ghirardelli)
  • 1/3 cup granulated sugar (67g)
  • 2 large eggs, room temperature
  • 1/4 cup all-purpose flour (30g), sifted
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 1 small red onion, thinly sliced
  • 1/2 cup apple cider vinegar (120ml)
  • 1/2 cup water (120ml)
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black peppercorns (optional)

Instructions

  1. Prep the Pickled Onions: In a small saucepan, combine apple cider vinegar, water, sugar, salt, and peppercorns. Bring to a gentle simmer over medium heat until sugar dissolves, about 3-4 minutes. Remove from heat.
  2. Add the thinly sliced red onions into a heatproof jar or bowl. Pour the hot vinegar mixture over the onions, pressing them down to submerge fully. Let steep at room temperature for at least 30 minutes until softened and pink.
  3. Prepare the Lava Cake Batter: Preheat oven to 425°F (220°C). Butter two 4-6 oz ramekins and lightly dust with cocoa powder, tapping out excess.
  4. In a small saucepan over low heat, melt butter and chopped chocolate together, stirring frequently until smooth and glossy. Remove from heat and let cool slightly.
  5. In a separate bowl, whisk eggs and granulated sugar vigorously until pale and slightly thickened, about 2-3 minutes by hand or 1-2 minutes with an electric mixer.
  6. Gently fold melted chocolate mixture into eggs, then fold in sifted flour and salt. Stir just until combined; do not overmix.
  7. Divide batter evenly between ramekins. Place ramekins on a baking sheet and bake for 12 to 14 minutes until edges are set but centers remain soft and jiggly.
  8. Remove from oven and let stand for 1 minute. Run a knife around edges to loosen, then invert cakes onto serving plates. The molten center will flow out.
  9. Serve with a spoonful of tangy pickled onions on top or alongside.

Notes

Butter and dust ramekins with cocoa powder for easy release. Do not overbake to maintain gooey center. Rest pickled onions at least 30 minutes for best flavor. Oven temperatures vary; adjust baking time if lava cake is too firm or too runny. Vegan and gluten-free substitutions available.

Nutrition

Keywords: chocolate lava cake, pickled onions, small batch dessert, molten chocolate cake, tangy dessert, quick dessert, easy lava cake

Find it online: https://avabake.com/decadent-small-batch-chocolate-lava-cake-recipe-with-tangy-pickled-onions-tutorial/