Chocolate Molten Lava Cake Recipe Dessert Divine Lifestyle
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Chocolate Molten Lava Cake Recipe

chocolate cake molten

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

Molten Chocolate Lava Cake RecipeMolten Chocolate Lava Cake Recipe

Directions

  1. Preheat your oven to 425 degrees F and grease 6 ramekin cups.
  2. Melt chocolate chips and butter together in the double boiler or microwave and stir until smooth.
  3. Add sugar (1 cup – save remaining 1/4 cup for sprinkling on top) and flour together to chocolate mixture.
  4. Add eggs, yolks and vanilla and stir once again until smooth.
  5. Pour batter evenly into ramekins and place  onto a cookie sheet.
  6. Bake on the middle rack for 13-15 minutes depending on your oven
  7. Cakes are done when your edges are firm. The center will be runny.
  8. Run a knife around the edges to loosen and flip onto plates. Sprinkle generously with powdered sugar. 
  9. Serve warm with ice cream.
  10. 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. 

Molten Chocolate Lava Cake Recipe

Ingredients:

Directions:

  1. Preheat your oven to 425 degrees F and grease 6 ramekin cups.
  2. Melt chocolate chips and butter together in the double boiler or microwave and stir until smooth.
  3. Add sugar and flour together to chocolate mixture.
  4. Add eggs, yolks and vanilla and stir once again until smooth.
  5. Pour batter evenly into ramekins and place  onto a cookie sheet.
  6. Bake on the middle rack for 13-15 minutes depending on your oven
  7. Cakes are done when your edges are firm. The center will be runny.
  8. Run a knife around the edges to loosen and flip onto plates.
  9. Serve warm with ice cream. Enjoy!

Molten Chocolate Lava Cake RecipeIndividual lava cakes

History of the chocolate lava cake

Although the history of the chocolate lava cake is a bit of a mystery, this popular dessert that is known for its gooey, melted chocolate center. There are several chefs who claim to have invented the dessert, but it is generally believed that it originated in France in the early 1980s.There are several different stories about the origin of the chocolate lava cake, but the most widely accepted story is that it was created by French chef Michel Bras in the early 1980s.

 

One of the most famous chefs to claim to have invented the chocolate lava cake is Michel Bras. Bras is a French chef who is known for his innovative and creative cuisine. He has said that he invented the chocolate lava cake in 1981, after two years of experimentation. Bras was inspired to create the chocolate lava cake after watching a family warming themselves up with hot chocolate after a skiing trip.

 

He thought that it would be delicious to create a dessert that was similar to hot chocolate, but in cake form. Bras experimented with different recipes until he created a cake that had a gooey, melted chocolate center. He named the dessert “Gateau Fondant au Chocolat,” which means “melting chocolate cake.”

 

The chocolate lava cake quickly became a popular dessert in France, and it soon spread to other parts of the world. In the United States, the chocolate lava cake was popularized by chef Jean-Georges Vongerichten. Vongerichten is a French-American chef who is known for his modern American cuisine.

 

He has said that he invented the chocolate lava cake in 1987, while he was working at Restaurant Lafayette in New York City. Vongerichten served the chocolate lava cake at his restaurant in New York City, and it quickly became a signature dish.

 

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 all over the world.

 

 

Facts about the chocolate lava cake

  • The chocolate lava cake is typically made with a chocolate ganache filling.
  • The chocolate lava cake should be served immediately after it is cooked, so that the chocolate center is still melted.
  • The chocolate lava cake can be served with a variety of accompaniments, such as ice cream, whipped cream, or fruit.
  • The chocolate lava cake is a popular dessert for Valentine's Day, birthdays, and other special occasions
  •  

What is the best dark chocolate for baking? How do I choose chocolate? 

 

The best dark chocolate for baking is a matter of personal preference, but some factors to consider include the cocoa content, the type of chocolate, and the recipe you are using.

In general, a higher cocoa content will give you a more intense chocolate flavor. However, if you are using a recipe that calls for a specific type of chocolate, such as bittersweet or semisweet, it is important to use that type of chocolate.

Here are some of the most popular types of dark chocolate for baking:

  • Bittersweet chocolate: This type of chocolate has a cocoa content of 60-70%. It is a good all-purpose chocolate that can be used in a variety of recipes.
  • Semisweet chocolate: This type of chocolate has a cocoa content of 50-60%. It is sweeter than bittersweet chocolate and is a good choice for recipes that call for a more mellow chocolate flavor.
  • Extra dark chocolate: This type of chocolate has a cocoa content of 70% or higher. It is the most intense chocolate flavor and is a good choice for recipes that call for a strong chocolate flavor.

When choosing dark chocolate for baking, it is important to look for chocolate that is made with high-quality ingredients. Avoid chocolate that contains artificial flavors, colors, or sweeteners.

Here are some tips for choosing the best dark chocolate for baking:

  • Look for chocolate that is made with high-quality ingredients.
  • Avoid chocolate that contains artificial flavors, colors, or sweeteners.
  • Choose a chocolate with a cocoa content that is appropriate for the recipe you are using.
  • Store chocolate in a cool, dark place.

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26 Comments Leave a Comment »

  1. Pingback: 16 Easy Chocolate Cake Recipes - Delicious Chocolate Cake Desserts

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  3. Karen

    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 !!

  4. Izzy

    hello, could i use a cupcake tin instead of the ramekin cups to bake these cakes? thank you 

  5. Justine

    Delicious, thanks! Any recommendations for storing leftovers/reheating?

  6. noel

    how many servings does this make? thanks!

  7. PB

    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.

    • Jessica

      Can you make the mixture a few hours ahead of time and keep prepared batter in fridge (or on counter to keep room temperature)?

  8. C porter

    What size are your ramekins? 4 oz?

  9. Karen

    Can you assemble them in the ramekins and keep in the fridge until you’re ready to bake?

  10. Lori

    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

  11. Valerie

    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.

  12. Barb Walters

    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!

  13. 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.

  14. Sharon

    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. 

  15. Christine

    So delicious. I served mine with coffee ice cream. My family loved it. It is going in my recipe box.

  16. Patricia

    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.

  17. Charity

    Is the powered sugar 1 1/4 cups or 1 1/2 cups? Both are listed.

  18. Janelle

    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!!

  19. Scott

    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.

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