These mini olive oil chocolate lava cakes are the perfect dessert for your Chanukah celebrations! It features olive oil for a fruity depth of flavor and a burst of chocolate gelt in the center, for that festive touch. These little cakes are sure to impress your guests and become a new holiday tradition!
Ingredients:
- Chocolate for melting - I prefer chocolate chips for ease. No chopping involved!
- Extra virgin olive oil- try to use a good quality oil so you get the best flavor.
- Sugar
- All-purpose flour- you can easily substitute 1:1 for potato starch if you need a gluten free version.
- Vanilla extract
- Instant coffee
- Salt
- Eggs
- Egg yolks- the extra yolks boosts richness, and moisture for a luxurious texture
- Chanukah gelt (chocolate coins)- pareve or dairy. Of course if it's not Chanukah, you could use a square of chocolate instead!
How to make mini olive oil chocolate lava cakes:
- Preheat oven to 400F
- Start by melting the chocolate with the olive oil in a microwave or my preferred method, a double boiler. Mix until smooth.
- Remove the bowl from the double boiler or microwave and add in the sugar, flour, vanilla, coffee and salt. Mix well.
- Add the eggs and egg yolks, one at a time, mixing well after each addition.
- Fill ramekins ¾ of the way with batter.
- Top with a chocolate coin or chocolate square and place on a sheet pan.
- Bake for 15-18 minutes.
- Serve warm with ice cream!
Storing:
Store cooled lava cakes in an airtight container in the fridge for up to3 days or in the freezer for up to 3 months.
To defrost I like to let the container sit on the counter for about 1 hour, if time allows. Then I reheat by placing in the oven until warmed through, ideally on 200F so they don't loose their lava center.
Substitutes for mini olive oil chocolate lava cakes
- All purpose flour- can be subbed for potato starch in equal amounts if you want/need to make the recipe gluten free. It's so good, nobody will know the difference.
- Chanukah gelt- you can use any chocolate you'd like for the center, I used gelt for a Chanukah time touch!
more olive oil desserts
Dairy free olive oil chocolate chip cookies
Mini olive oil chocolate lava cakes
These mini olive oil chocolate lava cakes are the perfect dessert for your Chanukah celebrations! It features olive oil for a fruity depth of flavor and a burst of chocolate gelt in the center, for that festive touch. These little cakes are sure to impress your guests and become a new holiday tradition!
Ingredients
Method
- Preheat oven to 400F
- Start by melting the chocolate with the olive oil in a microwave or my preferred method, a double boiler. Mix until smooth.
- Remove the bowl from the double boiler or microwave and add in the sugar, flour, vanilla, coffee and salt. Mix well.
- Add the eggs and yolks, one at a time, mixing well after each addition.
- Fill ramekins ¾ of the way with batter.
- Top with a chocolate coin or a chocolate square and place on a sheet pan.
- Bake for 15-18 minutes.
- Serve warm with ice cream!
