If you’re craving a dessert that’s both stunning and decadently delicious, you’re going to fall head over heels for this Ube Lava Cake Recipe. Picture a tender, buttery cake with a vibrant purple hue that holds a molten core of creamy, rich ube and white chocolate – it’s like a magical treasure waiting to explode with flavor in every bite. This recipe combines the earthy sweetness of ube halaya with melty white chocolate, resulting in a luscious dessert that’s as captivating to the eyes as it is irresistibly delicious. Perfect for impressing guests or treating yourself on a cozy night in, this Ube Lava Cake Recipe is truly a celebration on a plate.
Ingredients You’ll Need
Every ingredient in this Ube Lava Cake Recipe plays a vital role, bringing together a balance of flavor, rich texture, and that captivating purple color. The list is simple yet essential to achieving the perfect molten center and tender edges.
- 1 large egg: Provides structure and richness, helping the cake hold its shape while remaining soft inside.
- 1 egg yolk: Adds extra fat for that silky, smooth texture that melts on your tongue.
- 60 grams white chocolate: Offers creamy sweetness and pairs beautifully with the ube’s subtle earthiness.
- 30 grams granulated sugar: Sweetens just enough to balance the flavors without overpowering the ube.
- 60 grams unsalted butter: Brings luscious moisture and enhances the cake’s tender crumb.
- 30 grams ube halaya: The star ingredient that infuses the cake with vibrant color and distinct ube flavor.
- ½ tsp ube extract: Boosts the purple hue and deepens the authentic ube taste.
- 10 grams flour: Just enough to give the cake body and hold the lava center in place.
How to Make Ube Lava Cake Recipe
Step 1: Prepare Your Ramekins
Start by preheating your oven to 220°C (about 425°F), so it’s nice and hot when the batter is ready. Butter the insides of two 10 cm diameter ramekins generously, then lightly dust them with flour. This little step ensures your cakes release perfectly after baking and keeps their shape stunning.
Step 2: Whisk Eggs and Sugar
In a clean mixing bowl, whisk together the whole egg, egg yolk, and granulated sugar until everything is well combined and slightly fluffy. This simple mixture will give your cakes a tender, airy texture once baked.
Step 3: Melt the Butter, White Chocolate, and Ube Halaya
Using a double boiler setup, gently melt the unsalted butter, white chocolate, and ube halaya together. Stir continuously to blend all the flavors evenly, and remove from heat as soon as the mixture is smooth and fully combined to avoid overcooking the chocolate.
Step 4: Combine and Enrich the Batter
Gradually incorporate the warm white chocolate mixture into the egg and sugar blend in two parts, folding gently to keep the batter light. Then, add a tablespoon of flour and the ½ teaspoon of ube extract, mixing just until smooth. This step seals in the vibrancy and boosts the authentic ube magic.
Step 5: Bake to Perfection
Pour your luscious batter evenly into the prepared ramekins. Pop them into the preheated oven and bake for about 8 minutes. You want the edges to be firm and cooked through while the center stays jiggly and molten—this is the hallmark of a perfect lava cake.
Step 6: Flip and Serve Immediately
Once baked, carefully invert each ramekin onto a serving plate. You’ll see that beautiful purple lava flow as soon as you cut into it. For an elegant finishing touch, sprinkle a dusting of powdered sugar on top. Serve warm and savor the rich, gooey heart of your Ube Lava Cake Recipe.
How to Serve Ube Lava Cake Recipe
Garnishes
Adding a few thoughtful garnishes can elevate your Ube Lava Cake Recipe to a show-stopping dessert. Try a dollop of whipped cream or a scoop of vanilla ice cream to balance the richness. Fresh berries like strawberries or blueberries add a pop of freshness and color contrast. A sprinkle of toasted coconut flakes or crushed pistachios also works wonders for a textural contrast and a hint of nuttiness.
Side Dishes
This dessert is a star on its own, but if you want to complete the experience, pair your Ube Lava Cake with a light and refreshing salad such as a tangy citrus salad or a simple green salad with a vinaigrette. A hot cup of matcha tea or freshly brewed coffee complements the creamy sweetness of the cake beautifully, creating a well-rounded dessert experience.
Creative Ways to Present
To impress your guests or make dessert time feel a little more special, serve your Ube Lava Cakes in elegant glass ramekins or mini cast iron skillets. You can drizzle a bit of coconut caramel sauce around the plate or pipe some coconut cream swirls alongside for a stunning presentation. For a party, try setting up a build-your-own lava cake bar with different toppings and sauces so everyone personalizes their perfect bite.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers from your Ube Lava Cake Recipe, store them in an airtight container in the refrigerator for up to 2 days. Keep in mind that the cake’s molten center won’t be quite as gooey after refrigeration, but it still tastes wonderful slightly chilled or reheated.
Freezing
You can freeze the baked lava cakes before flipping them out of the ramekins. Wrap each ramekin tightly with plastic wrap and aluminum foil to protect from freezer burn. Freeze for up to 1 month. When ready to enjoy, bake them directly from frozen, adding a few minutes to the baking time until the edges are set and the center jiggles.
Reheating
To bring back that molten lava magic, reheat the cakes gently in a warm oven at 160°C (320°F) for 5-7 minutes. Avoid microwaving if possible, since the texture can become rubbery. A slow, steady reheat will revive the cake’s soft edges and gooey center without drying it out.
FAQs
Can I use other types of chocolate instead of white chocolate?
While white chocolate pairs beautifully with ube’s subtly sweet flavor and striking color, you can experiment with milk or dark chocolate. Keep in mind it will change the overall flavor profile and color of the lava center.
What if I don’t have ube halaya on hand?
Ube halaya is key for authentic flavor and texture, but if you can’t find it, try substituting with cooked, mashed purple yam or a good quality ube jam. The flavor won’t be quite the same but will still deliver that lovely purple hue and mild sweetness.
How do I know when the lava cakes are perfectly baked?
Look for edges that are set and firm with a center that still jiggles slightly when you gently shake the ramekin. The cake will continue to cook a bit from residual heat after you remove it from the oven, so err on the side of slightly underbaking for the perfect molten core.
Can I make this recipe vegan?
Adapting this Ube Lava Cake Recipe to be vegan is challenging because eggs play a crucial role in texture and structure. However, you can try vegan substitutes like flax eggs and dairy-free butter, though the results may vary. It’s worth experimenting if you love ube but keep expectations flexible.
What size ramekins should I use for this recipe?
The recipe calls for 10 cm diameter ramekins, which are perfect for individual servings and the correct lava cake thickness. Using significantly larger or smaller ramekins will affect baking time and texture, so try to stick close to that size for best results.
Final Thoughts
This Ube Lava Cake Recipe is one of those heavenly desserts that’s as fun to make as it is to eat. Its vibrant color, molten richness, and balance of flavors create an unforgettable experience for any occasion. Whether you’re sharing it with friends or indulging solo, don’t hesitate to give this recipe a whirl and make your dessert dreams come true. Trust me, once you try it, it will become a beloved classic in your baking repertoire!
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Ube Lava Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 2 servings
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Description
Indulge in the vibrant and luscious Ube Lava Cake, a delightful dessert featuring the rich flavor of ube halaya combined with creamy white chocolate. This recipe yields two individual molten cakes with a soft, gooey center and a slightly firm outer rim, perfect for a special treat or an impressive dessert to share.
Ingredients
Egg Mixture
- 1 large egg
- 1 egg yolk
- 30 grams granulated sugar
Chocolate and Ube Mix
- 60 grams white chocolate
- 60 grams unsalted butter
- 30 grams ube halaya
- ½ teaspoon ube extract
Other
- 10 grams all-purpose flour
- Butter and flour for greasing ramekins
- Powdered sugar for garnish
Instructions
- Prepare Ramekins: Preheat the oven to 220°C (approximately 425°F). Butter and flour the insides of two 10 cm diameter ramekins thoroughly to prevent sticking, then set them aside.
- Whisk Egg Mixture: In a mixing bowl, whisk together the whole egg, egg yolk, and granulated sugar until the mixture is smooth and well combined. Set this mixture aside as you prepare the chocolate blend.
- Melt Chocolate and Ube: Using a double boiler, gently melt the unsalted butter, white chocolate, and ube halaya together. Stir continuously until the mixture is fully melted and homogenous, then remove from heat to prevent overcooking.
- Combine Mixtures: Pour half of the melted chocolate-ube blend into the egg mixture and mix gently to incorporate without cooking the eggs. Repeat with the remaining chocolate mixture. Then, add the flour and ube extract, mixing carefully until the batter is smooth and uniform in color.
- Bake the Cakes: Pour the prepared batter evenly into the greased ramekins. Place them in the preheated oven and bake for about 8 minutes, or until the outer edges are set but the centers remain soft and jiggly to create the lava effect.
- Serve: Carefully invert each ramekin onto a serving plate so the cake releases. Dust the top lightly with powdered sugar and serve immediately to enjoy the molten, flowing center at its best.
Notes
- Ensure the ramekins are well buttered and floured to allow easy release of the cakes.
- The baking time is critical; overbaking will result in a fully cooked center instead of lava.
- Use fresh ube extract and quality ube halaya for the best flavor and vibrant color.
- Serve immediately after baking for optimal molten texture.
- Double boiler method avoids burning delicate white chocolate and ensures smooth melting.
