Molten Chocolate Lava Cake Recipe
User Reviews
5
Molten Chocolate Lava Cake Recipe
Description
This recipe for Molten Chocolate Lava Cake uses a combination of whisked eggs, sugar, salt, and vanilla for airy structure, combined with melted bittersweet chocolate and butter for richness. The batter is folded with flour and tempered to avoid cooking the eggs prematurely. Baking at 450°F for a short period forms a set cake shell encasing a molten, gooey chocolate interior.
The final cake combines the smoothness of melted chocolate with a light but moist outer layer created by the aerated eggs. A pinch of sea salt enhances flavor while vanilla adds aroma. Optional garnishes like whipped cream or extra chocolate sauce can complement the dense chocolate notes and add creaminess.
This dessert is meant for immediate serving to enjoy the flowing center. The recipe includes make-ahead options with batter refrigeration and guidance on freezing and reheating, though warming will solidify the molten core somewhat. Adjusting size or flavoring with liqueurs like Baileys can alter the experience. Using good-quality chocolate is advised for the best texture and taste.
Practical notes cover recognizing the proper simmering water temperature for melting chocolate and batter consistency cues. This dessert rewards careful temperature control and timing to achieve the hallmark molten texture.
Ingredients
- 3 egg yolk
- 3 egg large
- ½ cup sugar
- pinch of sea salt
- 1 teaspoon vanilla extract
- 8 ounces bittersweet chocolate finely chopped
- 10 tablespoons butter cut up, unsalted
- ¼ cup all-purpose flour
- Whipped Cream optional garnish
- chocolate sauce optional garnish
Instructions
- Preheat the oven to 450°.
- In a stand mixer with the whisk attachment on high-speed whisk together the eggs, sugar, salt, and vanilla extra until it turns white and is light and fluffy, which takes about 3-4 minutes. Set aside.
- Bring a medium-size pot a third filled with water to a low simmer over low-medium heat. Add the butter and chocolate in a metal bowl and place them onto the pot once it is lightly simmering. Constantly stir using a rubber spatula until completely melted and smooth.
- Pour about a ½ cup of the melted chocolate into the whisked egg and sugar mixture and fold together using a rubber spatula for 20 to 30 seconds to temper the eggs. Pour in the remaining chocolate and fold until completely mixed in.
- Next, fold in the flour using a rubber spatula until mixed in.
- At this stage, you can add them to buttered and floured ramekins and bake or spread them out on a 13x9 casserole dish and place it in the refrigerator until completely cool, which takes about 30-45 minutes.
- Butter and flour 6 8-ounce ramekins or 6 3 inches in diameter by 4” tall baking cylinders and place on a cookie sheet tray lined with parchment paper.
- Scoop out the batter and evenly distribute it across the ramekins or cylinders. See note on doubling batter for bigger taller lava cakes.
- Bake in the oven at 450° for 9 minutes on the dot.
- If using a ramekin, invert on a plate for 10 seconds and remove or pull the cylinder up and use a spatula to transfer it to a plate.
- Garnish with optional whipped cream, chocolate sauce, strawberries, ice cream, a dusting of cocoa powder, or a dusting of powdered sugar, and serve.
Notes
- The batter can be made ahead and refrigerated for up to 2 days before baking.
- Store baked cakes covered in the refrigerator for up to 3 days; freezing is possible but soft center may harden upon reheating.
- Reheat baked cakes in a 350° oven for a few minutes, noting the center will firm up.
- Use quality baking or bittersweet chocolate rather than chocolate chips for best texture.
- To enlarge servings, double batter and bake the same time, adjusting portion counts accordingly.
- Lightly simmer water for melting; look for small bubbles on pot bottom to indicate temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Calories | 532kcal | 27% |
| Carbohydrates | 41g | 14% |
| Protein | 7g | 14% |
| Fat | 38g | 58% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 232mg | 77% |
| Sodium | 42mg | 2% |
| Potassium | 267mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 31g | 62% |
| Vitamin A | 851IU | 17% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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