posted by Stacie on January 30, 2014 // 26 Comments »
Chocolate Molten Lava Cake Recipe
Ever since the days that my husband worked at Roy's of Hawaii and they had their signature chocolate molten lava cake recipe dessert, I have had a special place in my heart for it. I love this warm chocolate lava cake recipe. If it is on a menu in a restaurant, I order when I order my food because I know it takes a while to perfectly prepare. I also like to serve my lava chocolate cake recipe with vanilla bean ice cream. This is seriously the best ever mini molten lava cake recipe that I have tried and one of our favorite easy Michelin star dessert recipes.
Mini Molten Lava Cake
Ingredients for the individual lava cakes
Directions
- Preheat your oven to 425 degrees F and grease 6 ramekin cups.
- Melt chocolate chips and butter together in the double boiler or microwave and stir until smooth.
- Add sugar (1 cup – save remaining 1/4 cup for sprinkling on top) and flour together to chocolate mixture.
- Add eggs, yolks and vanilla and stir once again until smooth.
- Pour batter evenly into ramekins and place onto a cookie sheet.
- Bake on the middle rack for 13-15 minutes depending on your oven
- Cakes are done when your edges are firm. The center will be runny.
- Run a knife around the edges to loosen and flip onto plates. Sprinkle generously with powdered sugar.
- Serve warm with ice cream.
- Enjoy!
This easy chocolate lava cake recipe is seriously the best chocolate lava cake recipe I have had yet but you should also check out these 20 Lava Cake Recipes. Whether you were looking for a chocolate lava cake recipe for 2, a dark chocolate lava cake recipe, a chocolate lava cake recipe home, a chocolate melt lava cake recipe or even a moist chocolate lava cake recipe, this chocolate lava cake recipe from scratch is absolutely amazing. We hope that you are inspired by this Chocolate Molten Lava Cake Recipe.
Today, the chocolate lava cake is a popular dessert found in restaurants and cafes all over the world. It is often served as a special occasion dessert, but it can also be enjoyed on a regular basis. They are typically made with a rich chocolate cake batter that is baked until it is just set on the outside, but still molten on the inside. The cakes are then served warm, often with a scoop of vanilla ice cream or whipped cream on top. The chocolate lava cake is a delicious and decadent dessert that is sure to please everyone.
Recipe
History of the Chocolate Lava Cake
Although the history of the chocolate lava cake is a bit of a mystery, this popular dessert is known for its gooey, melted chocolate center. Several chefs claim to have invented the dessert, but it is generally believed to have originated in France in the early 1980s.
One of the most famous chefs associated with the chocolate lava cake is Michel Bras, a French chef who claimed to have invented it in 1981 after two years of experimentation. Another claim comes from Jean-Georges Vongerichten, a French-American chef who popularized the dessert in the United States in 1987 while working at Restaurant Lafayette in New York City.
- 1981: Michel Bras is said to have invented the chocolate lava cake in France.
- 1987: Jean-Georges Vongerichten is said to have invented the chocolate lava cake in New York City.
- 1990s: Chocolate lava cakes become popular in the United States.
- 2000s: Chocolate lava cakes become a popular dessert worldwide.
Facts about the Chocolate Lava Cake
- The chocolate lava cake is typically made with a chocolate ganache filling.
- It should be served immediately after cooking to keep the chocolate center melted.
- The chocolate lava cake can be served with various accompaniments such as ice cream, whipped cream, or fruit.
- It is a popular dessert for Valentine's Day, birthdays, and other special occasions.
Choosing the Best Dark Chocolate for Baking
The best dark chocolate for baking depends on personal preference, cocoa content, and the recipe. Consider factors like cocoa content and the specific type of chocolate required by the recipe.
When choosing dark chocolate for baking, prioritize high-quality ingredients, and avoid artificial flavors, colors, or sweeteners. Store chocolate in a cool, dark place.
FAQs
The temperature is far too low to bake a molten lava cake. The cake depends on cooking the outer edge of the batter quickly, before the inside has chance to set, but hot enough so the center is warm and gooey. Lava cakes should be baked at 425°F, for between 8 - 12 minutes, depending on the size of the ramekin.
What can you use instead of ramekins for lava cake? ›
And bonus, if you don't have ramekins, you can use a muffin pan instead! 5 Pantry friendly ingredients. This recipe is made with just chocolate, butter, sugar, eggs, and flour. Quick to make and bake.
Why is my lava cake dry? ›
Lava cakes are pretty easy to make, but if you're having problems with it collapsing or being dry in the middle, you haven't quite nailed the cooking time. If your molten lava cake collapses, bake it for a little longer next time. If it doesn't have the liquid chocolate in the center, shorten your baking time.
What is the difference between molten cake and lava cake? ›
While both molten cakes and lava cakes typically contain similar ingredients (such as chocolate, butter, eggs, sugar, and flour), the specific recipes may vary. Lava cakes are always chocolate-based, while molten cakes could be made with other flavors like lemon, caramel, or even fruit.
Why did my lava cake sink in the middle? ›
If you over mix the cake batter, your molten lava cake is going to collapse or sink in. Reason being when you over mix the batter, you are incorporating too much air bubble into the batter resulting it in losing its structure to hold the cake together.
Can I use muffin tin instead of ramekin? ›
If you like to make individual side dishes, quiches, and desserts, but don't enjoy unmolding each ramekin separately or dealing with little dishes scooting around the baking pan, try this. Both problems are solved when I use a muffin tin for the mold.
Can I use coffee cups instead of ramekins? ›
Traditionally, however, a ramekin was used as a baking dish, so the circular shape and ridged exterior were designed to assist in baking individual desserts. While most of the time a ramekin and a small cup are interchangeable, it's highly recommended to use a ramekin for baking small soufflés or crème brûlée.
What is a fancy name for lava cake? ›
Molten chocolate cake is a French dessert that consists of a chocolate cake with a liquid chocolate core. It is named for that molten center, and it is also known as mi-cuit au chocolat, chocolat coulant ("flowing"), chocolate lava cake, or simply lava cake.
Should you refrigerate lava cake? ›
Absolutely! After making the Chocolate Lava Cake batter and filling the ramekins, cover and refrigerate for up to 1 day.
Is chocolate lava cake not just undercooked chocolate cake? ›
Chocolate lava cake is not just undercooked chocolate cake. That's not what makes the center molten. You take a frozen cylinder of ganache and set it in the ramekin so that as the outside cooks fully, the inside becomes molten!
Our Lava cake is guaranteed to be palm oil-free, and made of high quality ingredients. So all its deliciousness is revealed, surprising even the most demanding gourmets. In addition, you can serve it hot or cold as you wish and depending on the season.
How do I make my cake more moist? ›
Try switching out any water in your recipe for full-fat milk or buttermilk for a moist, decadent texture. Another ingredient that can enhance the moisture of your cake is mayonnaise. Adding a dollop of mayonnaise to your batter can help make your freshly baked cake softer with an added boost of moisture.
Is molten lava cake safe to eat? ›
Lava cakes typically include eggs so a common question, given that the center is molten, is if Lava Cakes are safe to eat. These Chocolate Peanut Butter Lava Cakes are baked at 425 degrees so the batter is able to reach 165 degrees in the center, rendering them safe to eat.
Is a lava cake raw in the middle? ›
The technical answer is no, molten lava cake is not raw in the middle. However, the centers of molten lava cakes are under-baked, in the sense that the centers are not fully set. The molten chocolate centers get hot enough to “cook” the eggs to a food-safe temperature, without hardening the batter.
What are the three common causes of failure in cakes? ›
1) You forgot to add baking powder, or you used expired baking powder. 2) Your pan is too big, so the mixture can't rise enough to fill it. Or 3) You over whisked.
How do you salvage a failed cake? ›
Make cake croutons or crumbs.
Toast until the cake crumbles or croutons are dry and crisp. Let them cool completely and store in an airtight container for a few days. Now go crazy and use those crumbles to top ice cream, yogurt, or cupcakes. Toss some cake croutons into a fruit salad or into a milkshake.
Why is my cake still liquid in the middle? ›
A cake that's wet in the middle, in most cases, has not baked long enough. Put it back in the oven for 10 to 15 minutes. Be sure to check every 5 minutes with the toothpick test for any changes. If sliced, cover with aluminum foil to prevent the top from browning even more.
What causes a collapsed cake? ›
Overbeating, Overmixing, or Undermixing Your Cake Batter
Incorporate too little air and your cake won't rise enough. Too much air and your cake will collapse because it simply can't hold onto all that air.
