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Chocolate Molten Lava Cake Recipe
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 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.
- Bittersweet chocolate: 60-70% cocoa content, versatile for various recipes.
- Semisweet chocolate: 50-60% cocoa content, sweeter than bittersweet.
- Extra dark chocolate: 70% or higher cocoa content, intense flavor.
When choosing dark chocolate for baking, prioritize high-quality ingredients, and avoid artificial flavors, colors, or sweeteners. Store chocolate in a cool, dark place.
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5 stars! I had never made lava cake and my son requested it for his birthday. Reluctantly I said I would make it for him. Super easy and a hit with everyone !!
hello, could i use a cupcake tin instead of the ramekin cups to bake these cakes? thank you
Hi there! You most likely can. I haven’t tried it but it seems reasonable and like it would work. Good luck!
Delicious, thanks! Any recommendations for storing leftovers/reheating?
how many servings does this make? thanks!
Hi there! We get 6 ea out of the recipe, but that is really going to depend on the size of your baking ramekin. Ours are maybe 2.5 to 3 inches across. I hope that helps!
Hello,
How long should you let it sit for before Turing it over? The center lava part keeps coming out the top when we turn it over to flip it? Do i need to cook it longer? Not sure what I’m doing wrong
If it’s falling apart on you, It’s one of two things. First, check your ramekins and make sure they are really well greased before adding batter. If they are coming out and then falling apart, I would say you need to cook a little longer. Your goal in baking this is to cook just enough crust all around to hold everything together.
Can you make the mixture a few hours ahead of time and keep prepared batter in fridge (or on counter to keep room temperature)?
What size are your ramekins? 4 oz?
Can you assemble them in the ramekins and keep in the fridge until you’re ready to bake?
You sure can! We’ve done it before.
I have been wanting to make chocolate lava cake but do not have ramekin bowls. I just got some chicken pot pie tins, can I use those and how much should I adjust cooking time
Hi! Looks like a great recipe. Do you know if these would reheat well in the microwave? I want to make for a get together, so would have to bake ahead of time.
It might be really hard to make these ahead of time and have them turn out well. They wouldn’t taste exactly the same and you would have to partially bake them to account for how much your microwave will cook them when heating up this dessert.
These were absolutely incredible! I made them in advance, kept them covered in the refrigerator, and popped them in midway through dinner. Rave reviews from everyone in my family!
I was wondering if I could make ahead and put in over halfway through dinner. Glad I kept reading the reviews. Thank you!
Just made these for Valentine’s day with my husband. It made enough batter to fill four 4-oz ramekins. Easy to follow and came out just as expected.
Can this be made ahead of time? Put it into the fridge until ready to bake. Do you recommend putting it into the ramekins just before baking?
I have made these a few times, they are amazing!! The only change is that I use good dark chocolate instead of chocolate chips.
So delicious. I served mine with coffee ice cream. My family loved it. It is going in my recipe box.
I want to used chocolate bars do I need to use 2 – 3 they are 100 grams?
Need to make them tomorrow for the 18 birthday of my daughter.!
This is an excellent recipe….this is my third time making it.
Thanks ahead.
Is the powered sugar 1 1/4 cups or 1 1/2 cups? Both are listed.
A friend requested a lava cake for her birthday and this was my first time making one. They were easy to make, turned out great, and I received compliments and recipe requests. Yeah!! In case this would be helpful to others, I baked them for 7 minutes in muffin tins that I had greased and floured. Because I had to make them a day in advance, I stored them overnight in the fridge, then took them out of the fridge in the morning. Around 2 I placed them in a warm spot (in the sun!) and an hour later served them. They were not as ‘lava-y’ as they would have been straight out of the oven, but they still oozed slightly and the taste was great. Thank you for sharing your recipe, Stacie!!
Made this for a bday party. Whipped up twelve of these the night before and refrigerated uncooked. Let come to room temp for three hours, then baked. PERFECT.