Are you a fan of lava cakes? Cadbury Creme Eggs? Well this you’ve gotta try this rich molten lava cake with a Cadbury Creme Egg center for Easter.
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A few weeks ago, I saw this video come across my newsfeed. It was for Cadbury Creme Egg Chocolate Cakes from Buzzfeed. Now if you have been around this blog for a while, you know I love chocolate (even though I can’t eat if after 2 p.m. — that is if I want to sleep that night), so I was mesmerized and promptly saved it to my newsfeed for future reference.
Easter is a fun holiday that is all about chocolate, colored eggs, candy and more chocolate (it’s also about religious traditions too). So let me tell you these mini lava cakes are a chocolate lover’s dream come true. And perfect for your Easter celebration!
This rich and chocolaty cake is made by pressing a Cadbury Creme Egg is pressed into the center of each ramekin filled with cake batter. The cake bakes around the egg, which melds into the molten center of the cake, leaving you with a pool of rich chocolate and creme egg filling in the center that will ooze out when you dig a fork or spoon in for a bite.
These cakes need to be baked just before serving as they are best eaten right away, as the creme eggs will eventually firm up as the cakes cool.
You can prepare the batter ahead of time and the filled ramekins can sit at room temperature while you’re eating dinner and then baked off when you are ready for dessert. Should you have any leftovers, the cakes can be reheated in the microwave if you have leftovers, but they are definitely at their best when fresh.
Any fan of creme eggs will get a big kick out of these delicious chocolaty gooeyness!
Gluten Free Cadbury Creme Egg Cherry Chocolate Lava Cakes (inspired by this recipe)
Non stick cooking spray
2 Tablespoons cocoa powder
8 Tablespoons (1 stick) unsalted butter
4 ounces 60% dark chocolate chopped (I used Ghiradelli Cherry Tango bar)
2 whole eggs room temperature
2 egg yolks room temperature
1/2 cup granulated sugar
1/3 cup gluten free all-purpose flour
1 teaspoon instant espresso powder
1 teaspoon vanilla
4 Cadbury Creme Eggs (regular or caramel)
Preheat oven to 400°F.
Spray four 5-ounce ramekins with non-stick spray. Dust with cocoa powder and tap over the sink to discard any excess. Place them on a baking sheet and set aside.
Fill a pan with water and heat until low simmer.
Set a heatproof bowl on top of the pan (make sure bowl does not touch water)
Add the butter and chocolate to the bowl and stir until melted, turn off the heat.
To a mixing bowl or stand mixer add the eggs, egg yolks and sugar. Beat on low speed for 1 minute then faster speed for 2 minutes until pale and fluffed.
Pour the melted butter and chocolate slowly into the egg mix while whisking. Add vanilla.
Add the flour whisking until well combined. Stir in the espresso powder.
Fill the molds half full and place a creme egg in the center.
Fill the molds so they mix covers the eggs.
Bake in the center of the oven for 10-15 minutes. Until the edges look cooked and the centers are sunken and look moist.
Remove from oven and allow to cool for 10 minutes.
To remove from the mold, turn onto a serving plate and serve immediately.
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