Easy Molten Chocolate Lava Cake

When it comes to dessert, what is better than ooey gooey chocolate lava cake goodness?  Making a dessert that is sweet, but not too sweet is often hard to figure out. This dessert recipe is exactly that but with great texture. The molten chocolate lava oozes out of the personally sized ramekins is so much fun. Being served your own little cake and getting to cut into it with the lava flowing out. Equals special…

Perfect Date Night Dessert  /  Perfect Kid Approved Dessert

Where Did Molten Chocolate Lava Cake Come From?

The United States-based chef Jean-Georges Vongerichten claimed to have invented chocolate molten cake in New York City in 1987, but the French chef and chocolatier Jacques Torres have disputed that claim, arguing that such a dish already existed in France. According to Vongerichten, he pulled a chocolate sponge cake from the oven before it was done and found that the center was still runny, but was warm and had both a good taste and a good texture. Regardless of who invented the dish, Vongerichten has been credited with popularizing it in the United States, and it became almost a de rigueur inclusion on high-end restaurant dessert menus.

Chocolate Lava Cake

Steven Pennington

Elegant Dessert Designed To Impress

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 12 mins

Cook Time 13 mins

Course Dessert

Cuisine French

Servings 4 Servings

Ingredients

  

1x2x3x

• 2 oz or 1/4 Cup of Semi-Sweet Chocolate
• 2 oz or 1/4 Cup of Bitter-Sweet Chocolate
• 2 Whole Eggs
• 3 Egg Yolks
• 1 Stick of Butter
• 1 Tsp of Vanilla
• 1 Tsp of Sea Salt
• 1/4 Tsp of Cinnamon
• 1 Tsp of Honey
• 1/2 Cup of All Purpose Flour
• Optional 1 tsp of coffee grounds Enhances the chocolate flavor

Instructions

 

• Start by melting the butter and chocolate over a double boiler or melt in a bowl in the microwave.
• Next, remove from the heat and crack your eggs into a separate bowl making sure of no egg shells.
• Add the eggs to the chocolate and mix well. ( Make sure the chocolate isn't too hot as to make sure you don't scramble the eggs ), next add in the honey, coffee, cinnamon. Mix to combine then add in the flour in parts.

Prepping the Ramekins or Small Bowls

• Using either the butter wrapper or using cooking spray, cover the inside of the baking dishes.
• Pour chocolate into ramekins making sure to not overfill. The lava cake batter will expand in the oven due to the eggs. If you over fill, the lava cakes will pop over the tops of your bakeware.

Baking

• Preheat over to 425 - Bake for 13 minutes.

Plating

• Take a small knife and run it around the outside of the bakeware.
• Invert the ramekin over a small plate and the lava cake will come straight out.
• Cover with powder sugar for a nice garnish and presentation

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