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.
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
Instructions
- Prepare the RamekinsGrease 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 ChocolateIn 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 SugarIn 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 IngredientsSlowly pour the melted chocolate mixture into the egg mixture while whisking continuously to prevent the eggs from cooking.
- Fold in FlourGently fold in the flour until just combined. Be careful not to overmix, as this can affect the cake’s texture.
- Fill the RamekinsDivide the batter evenly among the prepared ramekins. Place them on a baking sheet for easier handling.
- BakePreheat 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!
- ServeLet 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.