How to make a molten chocolate cake?

Start by melting dark chocolate and butter together. In a separate bowl, beat eggs and sugar until thick. Combine both mixtures, fold in a bit of flour and a pinch of salt, then pour the batter into buttered ramekins. Bake at 425°F for 11–13 minutes. The edges should be set while the center stays gooey. Serve immediately.

What is the origin of molten chocolate cake?

The molten chocolate cake has two potential origin stories. Chef Jean-Georges Vongerichten claims to have invented it accidentally in New York in the 1980s. Meanwhile, French chef Michel Bras is credited with developing a filled chocolate cake in 1981 using a frozen ganache center. Regardless of its roots, it became a global dessert sensation by the 1990s.

What does molten chocolate cake taste like?

It’s rich, smooth, and intensely chocolatey with a crisp outer layer and a luscious, molten interior. Served warm, it’s sweet but slightly bitter, with a melt-in-your-mouth texture that contrasts beautifully with cold sides like ice cream or berries.

What is the secret to chocolate lava cake?

The key secret is precise baking time . Pull the cakes out when the outer edge is firm but the center still jiggles. Also, use high-quality chocolate and don’t overmix the batter. Optional extras like freezing a ganache core can make the center even more luxurious.

Perfect Chocolate Lava Cakes – A Rich and Gooey Delight

Name: Perfect Chocolate Lava Cakes – A Rich and Gooey Delight
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Ingredients: 1/2 cup unsalted butter; 4 oz dark chocolate (60–70%); 2 eggs + 2 yolks; 1/4 cup granulated sugar; 1/4 cup all-purpose flour; Pinch of salt

Description

Perfect Chocolate Lava Cakes are easier than you think. Just 6 ingredients and 13 minutes to heaven!

Ingredients

Scale

1/2 cup unsalted butter
4 oz dark chocolate (60–70%)
2 eggs + 2 yolks
1/4 cup granulated sugar
1/4 cup all-purpose flour

Pinch of salt

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Instructions

Preheat oven to 425°F. Grease 4 ramekins.
Melt chocolate and butter. Whisk eggs and sugar until thick.
Combine wet ingredients, fold in flour and salt.
Fill ramekins ¾ full. Bake for 11–13 minutes.

Let rest 1 minute, then invert and serve

Prep Time: 10 minutes
Cook Time: 13 minutes