Lava Cake Recipe

Lava cake, also known as molten chocolate cake, is the ultimate dessert for chocolate enthusiasts. With its warm, gooey center that oozes out when cut into, this dessert combines the best aspects of a soufflé and a traditional chocolate cake. Whether you’re hosting a dinner party or treating yourself to a sweet indulgence, lava cake is sure to impress.

A Brief History of Lava Cake Recipe:

The lava cake’s origins are often debated. Some credit French chef Michel Bras, who created a molten-centered chocolate dessert in 1981. Others attribute its popularity to American chef Jean-Georges Vongerichten, who accidentally undercooked a chocolate cake in the 1980s, creating the now-iconic molten center. Regardless of its beginnings, lava cake has become a beloved dessert worldwide.

Lava Cake Recipe

Pinklady

The lava cake's origins are often debated. Some credit French chef Michel Bras, who created a molten-centered chocolate dessert in 1981. Others attribute its popularity to American chef Jean-Georges Vongerichten, who accidentally undercooked a chocolate cake in the 1980s, creating the now-iconic molten center. Regardless of its beginnings, lava cake has become a beloved dessert worldwide.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Dessert

Cuisine American, French

Servings 4

Calories 350 kcal

Equipment

• 4 ramekins (6 oz each)
• Mixing bowls
• Whisk or electric mixer
• Baking sheet
• Microwave or double boiler
• Non-stick cooking spray or butter for greasing

Ingredients

  

• 1/2 cup (115g) unsalted butter
• 6 oz (170g) semi-sweet chocolate (chopped or in chips)
• 2 large eggs
• 2 large egg yolks
• 1/4 cup (30g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1/4 tsp salt
• Optional: powdered sugar or ice cream for serving

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Instructions

 

• Prepare the Ramekins

  Grease the ramekins with non-stick cooking spray or butter. Lightly dust them with flour, tapping out the excess. This ensures the cakes won’t stick and will easily slide out when inverted.
• Melt Butter and Chocolate

  In a microwave-safe bowl, combine the butter and chopped chocolate. Microwave in 20-second intervals, stirring between each, until fully melted and smooth. Alternatively, use a double boiler to melt them gently over simmering water.
• Whisk Eggs and Sugar

  In a separate mixing bowl, whisk the eggs, egg yolks, sugar, and salt together until the mixture is pale and slightly thickened. This step can be done by hand or with an electric mixer.
• Combine Wet Ingredients

  Slowly pour the melted chocolate mixture into the egg mixture while whisking continuously to prevent the eggs from cooking.
• Fold in Flour

  Gently fold in the flour until just combined. Be careful not to overmix, as this can affect the cake’s texture.
• Fill the Ramekins

  Divide the batter evenly among the prepared ramekins. Place them on a baking sheet for easier handling.
• Bake

  Preheat your oven to 425°F (220°C). Bake the lava cakes for 10-12 minutes, or until the edges are firm but the centers are still slightly jiggly. Overbaking will result in a fully cooked center, so keep an eye on them!
• Serve

  Let the cakes cool for 1-2 minutes, then carefully run a knife around the edges to loosen them. Invert each ramekin onto a plate and gently lift it off. Dust with powdered sugar and serve with a scoop of vanilla ice cream, if desired.

Video

Keyword Lava Cake Recipe

Similar Recipes to Try:

Chocolate Fondant: A denser, rich version of molten chocolate cake.

Chocolate Soufflé: A lighter, airy dessert with a similar molten center.

Brownie Lava Cakes: A fudgy twist on the classic recipe.

Peanut Butter Lava Cake: Add a spoonful of peanut butter to the center for a nutty surprise.

White Chocolate Lava Cake: Swap semi-sweet chocolate for white chocolate for a unique flavor.

Frequently Asked Questions About Lava Cake Recipe:

1. Can I make lava cake ahead of time?

Yes, prepare the batter and fill the ramekins. Cover and refrigerate for up to 24 hours. Bake directly from the fridge, adding an extra minute to the cooking time.

2. Can I use milk chocolate instead of semi-sweet chocolate?

Yes, but the cake will be sweeter. Adjust the sugar quantity slightly if desired.

3. What if I don’t have ramekins?

You can use a muffin tin, but reduce the baking time to 8-10 minutes as they’ll cook faster.

4. How do I know if the lava cake is done?

The edges should be firm, and the center should still jiggle slightly when shaken.

5. Can I make this recipe gluten-free?

Yes, substitute all-purpose flour with almond flour or a gluten-free baking mix.

6. Why did my lava cake not have a molten center?

It was likely overbaked. Reduce the baking time by a minute or two next time.

7. Can I freeze lava cakes?

Yes, you can freeze baked lava cakes. Reheat in the microwave for 30-40 seconds before serving.

8. What’s the best way to serve lava cake?

Serve warm with powdered sugar, fresh berries, whipped cream, or ice cream.

9. Can I add flavors to the batter?

Absolutely! Add vanilla extract, espresso powder, or a splash of liqueur for extra depth.

10. Is lava cake safe to eat with a gooey center?

Yes, as long as you use fresh eggs and bake at the correct temperature.

Conclusion:

Lava cake is a quick yet decadent dessert that never fails to impress. With just a handful of ingredients and minimal prep time, you can create a dessert that looks and tastes like it came straight from a gourmet kitchen. Whether you enjoy it with a dusting of powdered sugar or a side of ice cream, this recipe is a guaranteed crowd-pleaser.

YouTube Video Credits:
Preppy Kitchen