Chocolate Molten Lava Cake Recipe (2024)

Desserts

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

1 cup chocolate chips or dark chocolate chips
¼ cup butter
½ cup all-purpose flour
1 1/4 cups powdered sugar
3 egg yolks
3 large eggs
1 tsp pure vanilla extract

Directions

Preheat your oven to 425 degrees F and grease 6 ramekin cups.
Melt chocolate chips and butter together in the double boiler ormicrowave 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 rackfor 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.

Molten Chocolate Lava Cake Recipe

Ingredients:

1 cup chocolate chips or dark chocolate chips
¼ cup butter
½ cup all-purpose flour
1 1/2 cups powdered sugar
3 egg yolks
3 large eggs
1 tsp pure vanilla extract

Directions:

Preheat your oven to 425 degrees F and grease 6 ramekin cups.
Melt chocolate chips and butter together in the double boiler ormicrowave and stir until smooth.
Add sugar 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 rackfor 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.
Serve warm with ice cream. Enjoy!

History of the chocolate lava cake

Although the history of the chocolate lava cake is a bit of a mystery, this popular dessert that is known for its gooey, melted chocolate center. There are several chefs who claim to have invented the dessert, but it is generally believed that it originated in France in the early 1980s.There are several different stories about the origin of the chocolate lava cake, but the most widely accepted story is that it was created by French chef Michel Bras in the early 1980s.

One of the most famous chefs to claim to have invented the chocolate lava cake is Michel Bras. Bras is a French chef who is known for his innovative and creative cuisine. He has said that he invented the chocolate lava cake in 1981, after two years of experimentation. Bras was inspired to create the chocolate lava cake after watching a family warming themselves up with hot chocolate after a skiing trip.

Facts about the chocolate lava cake

The chocolate lava cake is typically made with a chocolate ganache filling.
The chocolate lava cake should be served immediately after it is cooked, so that the chocolate center is still melted.
The chocolate lava cake can be served with a variety of accompaniments, such as ice cream, whipped cream, or fruit.
The chocolate lava cake is a popular dessert for Valentine's Day, birthdays, and other special occasions

What is the best dark chocolate for baking? How do I choose chocolate?

The best dark chocolate for baking is a matter of personal preference, but some factors to consider include the cocoa content, the type of chocolate, and the recipe you are using.

In general, a higher cocoa content will give you a more intense chocolate flavor. However, if you are using a recipe that calls for a specific type of chocolate, such as bittersweet or semisweet, it is important to use that type of chocolate.

Here are some of the most popular types of dark chocolate for baking:

Bittersweet chocolate: This type of chocolate has a cocoa content of 60-70%. It is a good all-purpose chocolate that can be used in a variety of recipes.
Semisweet chocolate: This type of chocolate has a cocoa content of 50-60%. It is sweeter than bittersweet chocolate and is a good choice for recipes that call for a more mellow chocolate flavor.
Extra dark chocolate: This type of chocolate has a cocoa content of 70% or higher. It is the most intense chocolate flavor and is a good choice for recipes that call for a strong chocolate flavor.

When choosing dark chocolate for baking, it is important to look for chocolate that is made with high-quality ingredients. Avoid chocolate that contains artificial flavors, colors, or sweeteners.

Here are some tips for choosing the best dark chocolate for baking:

Look for chocolate that is made with high-quality ingredients.
Avoid chocolate that contains artificial flavors, colors, or sweeteners.
Choose a chocolate with a cocoa content that is appropriate for the recipe you are using.
Store chocolate in a cool, dark place.

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Chocolate Molten Lava Cake Recipe (2024)

FAQs

Why did my lava cake collapse? ›

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.

What can you use instead of ramekins for lava cake? ›

Can I make my chocolate lava cakes without ramekins? Yes! If you have a large 6-count jumbo muffin tin you can use that instead, see my notes in the recipe.

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Why is my lava cake dry? ›

Use room temperature eggs.

Cold eggs can break the emulsion of the sugar and butter, so the batter loses air cells, resulting in baked cakes that are grainy or flat in texture, dry or dense. Room temperature eggs hack: Add warm (not hot) tap water to a bowl then add eggs (still in their shells) for at least 20 minutes.

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Is chocolate lava cake just undercooked cake? ›

In the 2014 movie "Chef," chef Carl Caper, portrayed by Jon Favreau, argues that chocolate lava cake isn't just "undercooked chocolate cake." The "molten" aspect of the dessert comes from a disc of frozen chocolate ganache that melts in the center of the treat as the cake bakes around it. He's not wrong.

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How long to heat molten lava cake? ›

METHOD 1: OVEN

Arrange a rack in the middle of the oven and preheat to 350°F. Place your lava cake on a tin foil lining on a baking sheet. Warm the cake for 7 to 10 minutes, depending on your oven. Remove the cake from the oven and serve it immediately.

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What are 2 things that might cause a cake to collapse? ›

Cakes sink in the middle due to several reasons. One reason is that the cake batter might be too moist, causing it to collapse during baking. Another reason could be that the oven temperature is too low, leading to uneven baking. Opening the oven door too frequently while baking can also cause cakes to sink.

How do you store leftover molten lava cake? ›

Wrap well in plastic wrap and store in an airtight container in the freezer for up to 1 month. You can thaw frozen lava cakes overnight in the fridge and reheat them in the oven at 350°F for about 8 minutes. Alternatively, you can reheat them from frozen in a preheated 400°F oven for 15-18 minutes.

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Why is my cake pale yellow and not golden brown? ›

Likewise, if your cake isn't brown enough it is likely because it is under-cooked or the recipe used insufficient egg or sugar.

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What is the fancy name for chocolate 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.

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Can you substitute butter for oil in lava cake? ›

Traditionally you'll find that most lava cakes are made with butter, but for my version I wanted to use this wonderful Extra Virgin Olive Oil from La Tourangelle. Their olive oil is rich and delicate, which works perfectly in this recipe as it imparts a lot of flavor.

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.

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Why did my lava cake sink in the middle? ›

Overbeating, Overmixing, or Undermixing Your Cake Batter

Too much air and your cake will collapse because it simply can't hold onto all that air. Overbeating can add too much additional air and/or large air bubbles which the cake can't support, causing it to collapse in the oven.

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Do lava cakes need to be refrigerated? ›

Store. Store leftover lava cakes in the refrigerator for up to 5 days. Reheat in the microwave or in the oven set to warm.

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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.

How do you check if your cake is done? ›

Check the edges of the cake, they should slightly pull away from the cake pan. Check the colour – golden brown for lighter cakes, or a shiny matte look for chocolate. The toothpick test – a toothpick or knife should come out clean after inserting into the centre. The internal temperature should be around 98°C/210°F.

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How do I know if my cake is undercooked? ›

The toothpick test

It involves dipping a toothpick or a paring knife into the cake's center to check for doneness. If the toothpick or knife comes out clean, then the cake is well done. If it's still raw in the middle, you'll observe bits and crumbs of the batter sticking to the toothpick.

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Can you tell that the cake is fully cooked if you push on it and it doesn t spring back? ›

You should be able to see a gap between the cake and the tin. If your cake is bouncy/springy when you gently press down on it with your finger, it is likely that your cake is ready to be taken out of the oven. A wobbly or firm middle that doesn't bounce back is a sign that the cake needs more baking time.

Does lava cake get you high? ›

The high is very relaxing and euphoric and is great for pain or depression. This high is great for when you get off work or have nothing much to do as it will put you on the couch.

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