1. What is Molten Chocolate Lava Cake?

Molten Chocolate Lava Cake is a dessert that features a rich chocolate cake exterior with a warm, gooey, liquid chocolate center. It's also known as mi-cuit au chocolat, chocolate lava cake, or simply lava cake.

2. Who invented Molten Chocolate Lava Cake?

The origin of Molten Chocolate Lava Cake is attributed to two French chefs: Michel Bras, who developed a version in 1981 involving a frozen ganache core, and Jean-Georges Vongerichten, who in 1987 created a simpler version by underbaking chocolate sponge cake to achieve a molten center.

3. How is Molten Chocolate Lava Cake made?

The cake is typically made with butter, eggs, sugar, chocolate, and flour. The butter and chocolate are melted together, then mixed with eggs and sugar. The batter is poured into individual molds or ramekins and baked until the edges are set but the center remains soft, creating the signature molten core.

4. Can Molten Chocolate Lava Cake be made ahead of time?

Yes, you can prepare the batter ahead of time and refrigerate it in the molds. When you're ready to serve, bake them directly from the refrigerator, adding a minute or two to the baking time to ensure the centers remain molten.

How To Make The Perfect Molten Chocolate Lava Cake At Home

Ingredients

Scale

½ cup (1 stick) unsalted butter
4 oz high-quality dark chocolate, chopped
2 large eggs
2 large egg yolks
¼ cup granulated sugar
1 tsp vanilla extract
¼ cup all-purpose flour
¼ tsp salt
Powdered sugar, for garnish
Fresh strawberries, blueberries, and mint, for garnish
Butter and cocoa powder (for greasing ramekins)

Instructions

Preheat Oven: Preheat your oven to 425°F (218°C). Grease four 6-ounce ramekins with butter and lightly dust with cocoa powder.
Melt Chocolate & Butter: In a heatproof bowl, melt the butter and chopped dark chocolate together over a double boiler or in the microwave in 20-second intervals, stirring until smooth. Let it cool slightly.
Whisk Eggs & Sugar: In a separate bowl, whisk together the eggs, egg yolks, and sugar until light and slightly thickened. Stir in the vanilla extract.
Combine Mixtures: Slowly pour the melted chocolate into the egg mixture, whisking continuously.
Add Dry Ingredients: Gently fold in the flour and salt, mixing until just combined. Do not overmix.
Bake: Divide the batter evenly among the prepared ramekins. Place them on a baking sheet and bake for 10-12 minutes, until the edges are set but the center is still soft.
Cool & Serve: Let the cakes rest for 1 minute, then carefully run a knife along the edges and invert them onto plates.
Garnish: Dust with powdered sugar and top with fresh strawberries, blueberries, and mint. Serve immediately for the best lava flow effect!

Notes

Use high-quality chocolate for the best flavor.
Baking time is key—overbaking will result in a fully set center instead of a molten one.
You can make the batter ahead of time and refrigerate it for up to 24 hours before baking.
If you don’t have ramekins, use a muffin tin (adjust baking time to about 8-9 minutes).

Author: Anna Gomez
Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: French, American
Diet: Vegetarian

Nutrition

Calories: 370 kcal
Sugar: 21g
Sodium: 60mg
Fat: 24g
Carbohydrates: 35g
Fiber: 3g
Protein: 6g
Cholesterol: 135mg

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