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 get just right. Our dessert recipe is exactly that along with a great smooth texture. The molten chocolate lava oozes out of the personally sized ramekins when you cut into it. Being served your own little cake and getting to cut into it with the lava flowing out. Equals a special day for sure...
Perfect Date Night Dessert / Perfect Kid Approved Dessert
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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
- ½ cup All Purpose Flour
- 2 oz Semi-Sweet Chocolate ¼ cup
- 2 oz Bitter-Sweet Chocolate ¼ cup
- 2 Whole Eggs
- 3 Egg Yolks
- 1 stick Butter
- 1 tsp Vanilla
- 1 tsp Sea Salt
- ¼ tsp Cinnamon
- 1 tsp Honey
- Optional 1 tsp of coffee grounds Enhances the chocolate flavor
- 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 eggshells.
- 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 overfill, the lava cakes will pop over the tops of your bakeware.
- Preheat over to 425 - Bake for 13 minutes.
- 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