Molten Chocolate Cake Recipe
Molten Chocolate Cake Recipe
Table of Contents
Molten Chocolate Cake Recipe
Indulge in this easy molten chocolate cake recipe with a rich, gooey center! Perfect for date nights or impressing guests, this restaurant quality dessert comes together in under 30 minutes. Learn pro tips for achieving the iconic lava flow and customize it with optional add ins like espresso or liqueur.
Description
Molten chocolate cake, also known as lava cake, is a dessert that marries a delicate chocolate shell with a decadent, flowing center. This molten chocolate cake recipe is designed for home cooks who crave gourmet results without fuss. The secret lies in precise baking times and high quality ingredients.
Why This Recipe Works:
- Easy technique: No fancy equipment needed just a bowl, whisk, and ramekins.
- Customizable: Add espresso powder for depth or a splash of orange liqueur for brightness.
- Make ahead friendly: Prep batter in advance and bake when ready to serve.
The Science Behind the Gooey Center:
Molten cakes rely on a temperature gradient: the exterior sets while the center remains liquid. Overbaking by even 1–2 minutes can solidify the center, so timing is critical. Use an oven thermometer for accuracy.
Serving Suggestions:
Pair with vanilla ice cream, fresh berries, or a dusting of powdered sugar. For a festive twist, drizzle with salted caramel or raspberry coulis.
Storytelling Hook:
Legend claims this dessert was created by a French chef who underbaked a chocolate cake, turning a mistake into a sensation. Recreate that magic at home!
Ingredients
- 6 oz (170g) high quality dark chocolate (60–70% cocoa)
- ½ cup (1 stick / 113g) unsalted butter
- 2 large eggs + 2 egg yolks
- ½ cup (100g) granulated sugar
- ¼ cup (30g) all-purpose flour
- ¼ tsp salt
- Optional: 1 tsp espresso powder or 2 tbsp liqueur (Grand Marnier, rum)
Instructions
- Prep: Preheat oven to 425°F (220°C). Grease four 6-oz ramekins with butter and dust with cocoa powder.
- Melt Chocolate: In a double boiler, melt chocolate and butter until smooth. Let cool slightly.
- Whisk Eggs: Vigorously whisk eggs, yolks, and sugar until pale and thickened (~5 mins).
- Combine: Fold melted chocolate into egg mixture. Gently stir in flour and salt until just combined.
- Bake: Divide batter into ramekins. Bake 10–12 minutes edges should be set, centers soft.
- Serve: Let rest 1 minute, then invert onto plates. Garnish and serve immediately.
Notes
- Substitutions: Use gluten-free flour 1:1. Milk chocolate works for a sweeter center.
- Storage: Batter keeps refrigerated for 24 hours. Bring to room temp before baking.
- Troubleshooting: If cakes stick, run a knife around edges before inverting.
Molten Chocolate Cake Recipe
Ingredients
- 6 oz 170g high quality dark chocolate (60–70% cocoa)
- ½ cup 1 stick / 113g unsalted butter
- 2 large eggs + 2 egg yolks
- ½ cup 100g granulated sugar
- ¼ cup 30g all-purpose flour
- ¼ tsp salt
- Optional: 1 tsp espresso powder or 2 tbsp liqueur Grand Marnier, rum
Instructions
- Prep: Preheat oven to 425°F (220°C). Grease four 6-oz ramekins with butter and dust with cocoa powder.
- Melt Chocolate: In a double boiler, melt chocolate and butter until smooth. Let cool slightly.
- Whisk Eggs: Vigorously whisk eggs, yolks, and sugar until pale and thickened (~5 mins).
- Combine: Fold melted chocolate into egg mixture. Gently stir in flour and salt until just combined.
- Bake: Divide batter into ramekins. Bake 10–12 minutes edges should be set, centers soft.
- Serve: Let rest 1 minute, then invert onto plates. Garnish and serve immediately.
Notes
- Substitutions: Use gluten-free flour 1:1. Milk chocolate works for a sweeter center.
- Storage: Batter keeps refrigerated for 24 hours. Bring to room temp before baking.
- Troubleshooting: If cakes stick, run a knife around edges before inverting.
