Lava cake has always been my top no.1 dessert since I was young. The gooey centre fills your mouth with molten chocolate, which gives a perfect end to a meal. Instead of making the classic molten chocolate lava cake, this recipe makes black sesame version, giving a bold nutty flavour with an added note of creamy goodness from the white chocolate. If you’re a black sesame dessert lover, this recipe is sure to please!
Loaded with a rich black sesame flavour, the lava cake is baked till crispy outside while slightly undercooked inside to create a satisfying, gooey centre that oozes out as you cut into it. Dusted with extra black sesame powder on top, this gives additional texture and intensifies the black sesame flavour.
Learn how to make this black sesame lava cake and you’ll be able to enjoy this decadent dessert in less than 30 minutes!
Table of contents
Why you’ll love this recipe
- Quick and easy: You can easily whip up the batter in a breeze, and you can enjoy a delicious dessert in just 30 minutes from start to finish!
- Nutty flavour: This black sesame lava cake recipe is a delightful twist on the traditional chocolate version. It adds a rich, nutty flavour that contrasts nicely with the white chocolate sweetness.
- Gooey centre: Just like traditional lava cake, the molten centre provides a luxurious, gooey texture, with finely ground black sesame adding a pleasantly grainy texture in each bite.
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Ingredients for black sesame lava cake
- Plain flour: Plain flour is used to hold the structure of the lava cake. You’ll need to sprinkle some more plain flour over the ramekins for easier unmolding.
- Sugar: This adds sweetness to the cake and makes it more tender.
- Black sesame powder: The main ingredient for flavouring the cake!
- White chocolate: This adds a sweet, creamy flavour to the cake, neutralising the slight bitter taste from the black sesame powder.
- Unsalted butter: By melting butter with the white chocolate, this improves the taste and also helps bind with other ingredients together. Do not use salted butter for this recipe as it’ll make the lava cakes salty.
- Egg: This adds structure within the batter and stabilises the lava cake, creating a soft, cakey texture.
How to make black sesame lava cake
- Preheat the oven to 220°C (428°F).
- Prepare the ramekins in advance. Grease 2 ramekins with butter/oil and lightly dust with extra plain flour.
- Mix together dry ingredients in a bowl and set aside.
- Combine the unsalted butter and chopped white chocolates in a double-boiler, melt the mixture over low heat, stirring until smooth.
- Add the egg to the melted white chocolate mixture and mix well.
- Add in the mixed dry ingredients. Combine well.
- Pour the lava cake batter into the prepared ramekins.
- Bake at 220°C (428°F) in the preheated oven for 10-12 mins.
- Remove from the oven and let them cool for 1 minute. Carefully run a knife around the edges to loosen.
- Invert the ramekins to transfer the lava cakes onto a dessert plate. Dust with extra black sesame powder and serve warm with fresh fruits or a scoop of vanilla ice cream if desired.
Success tips on making black sesame lava cake
Grease and flour the ramekins.
By greasing and flouring the ramekins with extra plain flour, this allows you to unmold the lava cake more easily. To unmold, invert the ramekins on a dessert plate.
Control the heat when melting chocolate and butter.
Keep the water at a gentle simmer as you melt the white chocolates and butter over a double boiler. Avoid boiling, if the water is too hot, it will cause the white chocolate to seize, resulting in a grainy, unusable texture.
Make sure the oven is preheated before baking.
The oven needs to be heated enough so that the cake exterior is baked faster than the core, resulting in a slightly crisp exterior while the molten black sesame filling remains gooey!
Don’t overbake the lava cakes.
To ensure you achieve a gooey molten black sesame centre, monitor the lava cakes in the oven after baking for 5 minutes to avoid overbaking them. The centre should be a bit jiggly as you take out the ramekins.
Serve immediately after unmolding.
The molten centre will harden as you cool down the lava cake, so be sure to serve the lava cake immediately after unmolding when it’s still fresh and warm.
How to store leftovers?
After completely cooled down, store any leftovers in an airtight container.
How long will it last?
If stored in an airtight container, the black sesame lava cake will last up to a week in the refrigerator. To reheat, pop it in a microwave and heat in 10-20 second intervals until warmed through. Alternatively, you can reheat in a preheated oven at 220°C for 4-5 minutes.
Can I freeze lava cake?
Yes you can! Be sure to allow the lava cake to cool down completely before storing in an airtight container. The black sesame lava cake will last up to a month in the freezer.
Can I make this ahead of time?
Yes, you can prepare the lava cake batter in advance. Simply pour the batter into the prepared ramekins, wrap with cling film, then store them in the fridge for up to 2 days. Be sure to bring them to room temperature before baking.
Perfect for any occasions or a last-minute dessert, this black sesame lava cake is filled with a delicious, rich molten black sesame centre. Using simple ingredients, this perfect individual cake is quick and easy to make at home.
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Black Sesame Lava Cake
Equipment
- 2 Ramekins
Ingredients
- 25 g plain flour (extra flour for flouring ramekins)
- 25 g sugar
- 2 tbsp black sesame powder (extra powder for topping)
- 75 g white chocolate chopped
- 50 g unsalted butter
- 1 egg
- oil/butter (for greasing ramekins)
Instructions
- Preheat the oven to 220°C (428°F).
- Prepare the ramekins in advance. Grease the ramekins with butter/oil and lightly dust with extra plain flour.
- In a bowl, mix together the dry ingredients. Set aside.
- In a large bowl, add chopped white chocolate and butter. Melt them over the stovetop by placing the large bowl over simmering water. Stir until the melted white chocolate mixture is smooth.
- Add the egg to the melted white chocolate mixture and mix well.
- Add in the mixed dry ingredients. Combine well.
- Pour the lava cake batter into the prepared ramekins.
- Bake at 220°C (428°F) in the preheated oven for 10-12 mins.
- Carefully invert the ramekins to transfer the lava cakes onto a dessert plate.
- Sift in extra black sesame powder over the lava cake and serve immediately.