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
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.
What is the center of a lava cake made of? ›
Molten Chocolate Cakes, also known as Lava Cakes, are warm individual-size chocolate cakes with oozing chocolate centres. Most recipes will simply have you undercooking a chocolate cake batter, so the outside is set like cake but the inside is raw batter that pours out like lava when you cut into it. Hence the name!
Is 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.
Can I add melted chocolate to cake batter? ›
Using melted chocolate as opposed to cocoa powder in this cake batter gives the sponge a wonderfully fudgy texture. Fill and top with a glossy chocolate ganache for a decadent finish.
What can I use instead of ramekins for lava cake? ›
If you don't have ramekins, you can use a standard muffin pan. Grease 6 muffin pan cups and dust with cocoa powder to prevent the lava cakes from sticking. Because your lava cakes will be slightly smaller, you'll get 6 lava cakes instead of 4. Bake at 425°F (218°C) for 8–10 minutes.
Does molten lava cake need to be refrigerated? ›
Yes, both unbaked and baked Lava Cakes should be refrigerated. Can I double or triple the recipe? Yes! You can double or triple the recipe, but the cakes will likely need an extra minute or two in the oven.
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.
Why did my lava cake fail? ›
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 is a fun fact about lava cake? ›
Most would cite Chef Jean-Georges Vongerichten as the creator of the cake, the story of how the chef accidentally pulled a chocolate sponge cake out of the oven before it was finished and discovered a runny center. Chocolatier Jacques Torres claims that the dish itself has been available in France before, by himself.
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.
Is the molten center of lava cake safe to eat? Answer: Yes, while the molten center is not fully cooked it still reaches an internal temperature of 165 degrees F. Therefore, it is perfectly safe to enjoy.
What is the best chocolate to melt? ›
Choosing your chocolate
Chocolate melts faster the higher the percentage of cocoa butter and fat, so dark chocolate melts the fastest. Once melted, it's glossy and has a good viscosity. Good-quality dark chocolate with no less than 70 per cent cocoa solids will leave you with a darker, richer flavour.
Can you pour candy melts on cake? ›
One of the easiest ways to create a smooth surface on cakes and cookies is to pour melted Candy Melts, thinned icing, or ganache over treats. It tastes great and the smooth surface is perfect for decorating!
Can I use melted chocolate instead of cocoa powder in a cake? ›
Alternatively, you can use cooking chocolate instead of cocoa powder. Use 30 grams of cooking chocolate for every 24 grams (three tablespoons) of cocoa powder that's required, and 15 grams less butter or oil.
Why is it called molten 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.
Does Dairy Queen have molten lava cakes? ›
MOLTEN. LAVA CAKE
A rich, moist chocolate cake filled with a gooey fudge center served hot from the oven with a side of DQ vanilla soft serve that is topped with hot fudge.
Is it melted or molten chocolate? ›
“Molten” is now usually used of hard materials liquified by very high heat, like lava, glass, and lead. Most other substances are “melted,” though some people like to refer to “molten cheese” and a popular dessert is called “molten chocolate cake,” perhaps to emphasize its gooey, lava-like character. BUY THE BOOK!
How do you heat a 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.
