Chocolate Lava Cake Recipe

Chocolate lava cakes gained popularity in the late 1990s thanks to the chef Jean-Georges Vongerichten, and they have stuck around on dessert menus for good reason: They are rich chocolate cake and velvety sauce all in one, and they are surprisingly easy to make in under an hour. If you like to plan ahead, you can prepare the batter a day in advance, refrigerate it, then pop the cake into the oven when you are ready for dessert. This recipe, made in a 10-ounce baking dish, is meant for sharing, but you can also make it in two 6-ounce ramekins. Just cut the baking time to 7 to 9 minutes. Also, be sure to use chopped chocolate bars or chocolate fèves rather than chocolate chips here. Chips are made with stabilizers that inhibit melting and will negatively affect the texture of your dessert.

Chocolate Lava Cake

All you need are a few simple ingredients to make this show-stopping Chocolate Lava Cake. It’s a rich and chocolatey dessert that’s fancy enough for any occasion but simple enough as a regular dessert.

Prep: 13min

Total: 22min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 383 kcal, Carbohydrate 25 g, Protein 5 g, Fat 29 g, Saturated Fat 17 g, Cholesterol 166 mg, Sodium 80 mg, Fiber 2 g, Sugar 19 g, Trans Fat 1 g, unSaturated Fat 10 g, servingSize 1 serving

Ingredients:

• ½ cup unsalted butter ((113g))
• 6 ounces bittersweet chocolate (chopped (168g))
• 2 large eggs
• 2 large egg yolks
• ¼ cup granulated sugar ((50g))
• ⅛ teaspoon salt
• 2 tablespoons all-purpose flour

Instruction:

1. Preheat the oven to 450F. Butter and lightly flour 6 (4- to 5-ounce) ramekins and place them on a baking sheet.
2. Combine the butter and chocolate in a double boiler and melt over low heat, stirring until smooth. Or, place the butter and chocolate in a microwave-safe bowl and microwave on high, stirring every 30-seconds until melted. Whisk together until smooth.
3. In a large mixing bowl, combine the eggs, egg yolks, sugar, and salt. Beat on medium speed until thick and pale yellow. Fold the chocolate mixture and flour into the egg mixture until well combined. Divide the batter among the prepared ramekins.
4. Bake for 6 to 8 minutes or until the sides of the cakes are firm set but the center is jiggly. Let the cakes cool in the ramekins for 1 minute.
5. Place a small dessert plate over the top of each ramekin and carefully turn it over, inverting the cake onto the plate. Let stand for about 10 seconds, then remove the ramekin to unmold the cakes. Sift powdered sugar on top and garnish with berries, if desired. Serve immediately.

Chocolate Lava Cakes

Total: 0 20min0

Yield: 4 servings

Serving Size: 1 of 4 servings

Nutrition Facts: servingSize 1 of 4 servings, calories 715, Fat 41g, Saturated Fat 24g, Carbohydrate 80g, Fiber 2g, Sugar 64g, Protein 11g, Cholesterol 317mg, Sodium 99mg

Ingredients:

• Baking spray, for spraying custard cups
• 1 stick butter
• 2 ounces bittersweet chocolate
• 2 ounces semisweet chocolate
• 1 1/4 cups powdered sugar
• 2 whole eggs
• 3 egg yolks
• 1 teaspoon vanilla
• 1/2 cup all-purpose flour
• Vanilla ice cream, for serving

Instruction:

1. Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.
2. Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.
3. Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.

The Best and The Easiest Molten Chocolate Lava Cakes

One bowl, no mixer, so easy! The warm, gooey, fudgy chocolate lava cake center is heavenly! Better than any restaurant versions! Best chocolate cake EVER!!

Prep: 5min

Total: 17min

Serving Size: 1

Nutrition Facts: calories 867 calories, Carbohydrate 86 grams carbohydrates, Cholesterol 278 milligrams cholesterol, Fat 53 grams fat, Fiber 6 grams fiber, Protein 13 grams protein, Saturated Fat 31 grams saturated fat, servingSize 1, Sodium 173 milligrams sodium, Sugar 61 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 19 grams unsaturated fat

Ingredients:

• 2 ounces dark chocolate or bittersweet baking chocolate (I used Trader Joe’s Dark Chocolate Bar; I prefer bars or baking chocolate to chocolate chips)
• 1/4 cup unsalted butter (1/2 of 1 stick)
• 1/2 cup confectioners’ sugar
• 1 large egg + 1 egg yolk (discard white or save for another use)
• 3 tablespoons all-purpose flour
• 1 teaspoon instant espresso coffee granules, optional but recommended (doesn’t make cakes taste like coffee and serves to enhance the chocolate flavor)
• ice cream for serving, optional but recommended
• hot fudge for serving (homemade or storebought), optional but recommended

Instruction:

1. Preheat oven to 425F and spray two ramekins (about 3-4 inches in diameter or about 4 ounces each) with cooking spray, place ramekins on a baking sheet; set aside.
2. To a medium microwave-safe bowl, add the chocolate, butter, and heat on high power to melt, about 1 minute. Stop to whisk until smooth. If needed, return bowl to micro and heat in 15-second increments until chocolate can be whisked smooth.
3. Add the sugar, egg, egg yolk, and whisk until smooth.
4. Add the flour, optional espresso granules, and stir until just combined; don’t overmix.
5. Pour batter into prepared ramekins, divided evenly.
6. Bake for about 12 minutes, or until edges are set but center is still soft; don’t overbake. Baking times will vary based on oven, ramekins, and climate variances; bake until as done as desired.
7. Allow cakes to cool in ramekins for about 1 minute, gently rim the edges of ramekins with a paring knife, and invert over serving dishes to dislodge cakes.
8. Optionally top with ice cream, hot fudge, and serve immediately. Cakes are best warm and fresh.

Chocolate Lava Cake

FAQ

What is the difference between molten cake and lava cake?

What is the filling made of in lava cake?

Can I make lava cake day before?

How to make Trader Joe’s lava cake?