Molten chocolate lava cake is named for its liquid chocolate center. Chef Jean-Georges Vongerichten claims to have invented the sweet treat in New York City in 1987 when he accidentally undercooked a batch of mini chocolate cakes. French chef Jacques Torres disputes this claim, arguing that the dish already existed in France. According to him, the recipe was created when he pulled a chocolate sponge cake from the oven before it was done. Regardless of who invented the dessert, Vongerichten popularized it in the United States, and today molten chocolate cake is found on restaurant dessert menus across the country.
Recipe Servings: 6
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
27 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Shortening, as needed to grease muffin pan
- 4 oz semi-sweet chocolate, roughly chopped
- 2 oz bittersweet chocolate, roughly chopped
- ¾ cup unsalted butter, chopped in 1 Tbsp pieces
- 1½ cups powdered sugar
- ⅛ tsp salt
- 3 large eggs
- 3 egg yolks
- 1 tsp vanilla extract
- ½ cup all-purpose flour
Directions
- Preheat the oven to 425°F (218°C). Grease six wells of a jumbo muffin tin or six 6-ounce ramekins with shortening and set them aside.
- Combine the chocolate and butter in a medium microwave-safe bowl and heat it in the microwave for 30 seconds before stirring. Return it to the microwave and heat it for an additional 30 seconds, stirring until smooth. If still not melted, continue to heat in 15-second intervals until melted. Once smooth, let the mixture cool slightly.
- Stir in the powdered sugar and salt (it will be thick).
- Mix in the eggs, yolks, and vanilla until fully incorporated.
- Stir in the flour until combined.
- Divide the batter among the muffin wells, filling each about ⅔ full (about ½ a cup in each).
- Bake the cakes for about 10–12 minutes or until the edges are set but the center is still soft.
- Remove the cakes from the oven and let them cool for 1–2 minutes.
- Run a knife around the edge of cakes and then turn them out onto a plate.
- Serve the cakes warm with toppings such as vanilla ice cream, whipped cream, raspberries, chocolate sauce, or caramel sauce if desired.
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