⏤ The Recipe
Molten Chocolate Lava Cake.
Thismolten chocolate lava cake recipeis a chocolate lover’s dream come true. Each individual cake has a delicate outer shell that gives way to a rich, flowing center. Paired with bright raspberry coulis and homemade whipped cream, every bite is indulgent, balanced, and guaranteed…
Prep
20m
Cook
10m
Total
35m
Serves
4 cakes
⏤ The Story
Thismolten chocolate lava cake recipeis a chocolate lover’s dream come true. Each individual cake has a delicate outer shell that gives way to a rich, flowing center. Paired with bright raspberry coulis and homemade whipped cream, every bite is indulgent, balanced, and guaranteed to impress.
Next tobrown butter chocolate chip cookiesandchocolate layer cake, chocolate lava cakes are one of my favorite desserts. I’m not talking about a takeout chocolate molten lava cake, though. The only way to enjoy the treat is to make it at home!
Fresh out of the oven, the chocolate lava cake is warm and delicate on the outside with a rich, molten center that flows as soon as you cut in. Plus, my recipe makes several cakes at once. So, you can serve a few guests, or just keep them all for yourself.
See the recipe card below for the complete ingredients list and instructions.
⏤ The Method
Step by step.
For the Whipped Cream
- 1
In a medium bowl, whisk together the heavy cream, powdered sugar, vanilla bean paste, and salt until thickened but still smooth, one and a half to two minutes.
- 2
Cover and refrigerate until ready to serve.
For the Raspberry Coulis
- 1
Taste your raspberries: if sweet, use one tablespoon of sugar; if tart, use two tablespoons.
- 2
In a small saucepan over medium-low heat, combine raspberries, sugar, lemon juice, lemon zest, water, and salt. Mash with a fork or whisk to release the juices.
- 3
Cook three to five minutes, until the berries soften and the sugar dissolves.
- 4
Strain through a fine-mesh sieve into a bowl, pressing with a spoon to extract as much liquid as possible. Discard seeds. Taste and adjust sugar/salt as needed.
- 5
Cover and refrigerate to cool.
For the Chocolate Lava Cakes
- 1
Preheat the oven to 450°F (232°C). Butter four (four-ounce) ramekins, then dust with cocoa powder, coating the bottom and sides. Assertively tap out excess to form a thin layer of cocoa powder. Place ramekins on a sheet tray.
- 2
In a heatproof glass bowl set over a small saucepan of simmering water (do not let bowl touch water), melt butter, chocolate, and espresso powder, stirring until smooth, about ten minutes. Remove from heat and stir in vanilla. Let cool slightly.
- 3
In the bowl of a stand mixer fitted with the whisk attachment, beat eggs, egg yolk, sugar, and salt on medium-high speed until doubled in volume, pale, and fluffy, four to five minutes.
- 4
Whisk flour into the chocolate mixture. Gently fold the chocolate mixture into the egg mixture, being careful not to deflate.
- 5
Divide the batter evenly among each ramekin. Then bake for nine to ten minutes, until cakes are risen, sides spring back when touched, and centers still jiggle slightly. Rest cakes in the ramekins for one minute.
- 6
To unmold: Place a small plate over each ramekin, wearing an oven mitt, invert quickly but gently, and let sit for ten seconds before lifting the ramekin off.
- 7
Dust the cakes with powdered sugar, garnish with mint, and serve with raspberry coulis and whipped cream.
⏤ Chef's Notes
*Adjust ingredient amounts in the instructions accordingly if doubling or tripling the recipe.Make Ahead Tips:– Ganache (melted chocolate mixture):Can be made up to three days ahead of time; store in the fridge and bring to room temperature before making batter.– Batter:Can be made several hours ahead; divide into ramekins, cover, and let sit at room temperature for one hour before baking.– Cakes:Bake for nine minutes, then refrigerate for up to three days or freeze for up to three months. Reheat gently until the centers liquify again before serving.
⏤ Cook Next
