Chocolate Molten Lava Cake Recipe (2024)

FAQs

What is the difference between molten lava cake and lava cake? ›

While both molten cakes and lava cakes typically contain similar ingredients (such as chocolate, butter, eggs, sugar, and flour), the specific recipes may vary. Lava cakes are always chocolate-based, while molten cakes could be made with other flavors like lemon, caramel, or even fruit.

In the 2014 movie "Chef," chef Carl Caper, portrayed by Jon Favreau, argues that chocolate lava cake isn't just "undercooked chocolate cake." The "molten" aspect of the dessert comes from a disc of frozen chocolate ganache that melts in the center of the treat as the cake bakes around it. He's not wrong.

If you don't have ramekins, you can use a standard muffin pan. Grease 6 muffin pan cups and dust with cocoa powder to prevent the lava cakes from sticking. Because your lava cakes will be slightly smaller, you'll get 6 lava cakes instead of 4. Bake at 425°F (218°C) for 8–10 minutes.

If you over mix the cake batter, your molten lava cake is going to collapse or sink in. Reason being when you over mix the batter, you are incorporating too much air bubble into the batter resulting it in losing its structure to hold the cake together. Secondly, chocolate lava cake is very time sensitive.

Use room temperature eggs.

Cold eggs can break the emulsion of the sugar and butter, so the batter loses air cells, resulting in baked cakes that are grainy or flat in texture, dry or dense. Room temperature eggs hack: Add warm (not hot) tap water to a bowl then add eggs (still in their shells) for at least 20 minutes.

Store. Store leftover lava cakes in the refrigerator for up to 5 days. Reheat in the microwave or in the oven set to warm.

Chocolate lava cake is not just undercooked chocolate cake. That's not what makes the center molten. You take a frozen cylinder of ganache and set it in the ramekin so that as the outside cooks fully, the inside becomes molten!

Molten chocolate cake is a French dessert that consists of a chocolate cake with a liquid chocolate core. It is named for that molten center, and it is also known as mi-cuit au chocolat, chocolat coulant ("flowing"), chocolate lava cake, or simply lava cake.

With relaxing and euphoric effects that will encompass your whole body, Lava Cake offers a potent high that won't knock you out. Whether smoking or dabbing, you're sure to want seconds of this exotic treat.

Is it Safe to Eat Lava Cake? Lava cakes typically include eggs so a common question, given that the center is molten, is if Lava Cakes are safe to eat. These Chocolate Peanut Butter Lava Cakes are baked at 425 degrees so the batter is able to reach 165 degrees in the center, rendering them safe to eat.

Can you reheat molten lava cakes? ›

Arrange a rack in the middle of the oven and preheat to 350°F. Place your lava cake on a tin foil lining on a baking sheet. Warm the cake for 7 to 10 minutes, depending on your oven.

Traditionally you'll find that most lava cakes are made with butter, but for my version I wanted to use this wonderful Extra Virgin Olive Oil from La Tourangelle. Their olive oil is rich and delicate, which works perfectly in this recipe as it imparts a lot of flavor.

If you like to make individual side dishes, quiches, and desserts, but don't enjoy unmolding each ramekin separately or dealing with little dishes scooting around the baking pan, try this. Both problems are solved when I use a muffin tin for the mold. Spray tin with nonstick spray.

The contrast of hot and cold is wonderful. You can also serve them with a dollop of softly whipped cream or clotted cream. Leftovers can be refrigerated and enjoy this cake cold, at room temperature, or reheated in the microwave.

Wrap well in plastic wrap and store in an airtight container in the freezer for up to 1 month. You can thaw frozen lava cakes overnight in the fridge and reheat them in the oven at 350°F for about 8 minutes. Alternatively, you can reheat them from frozen in a preheated 400°F oven for 15-18 minutes.

One option is to put the undercooked cake back in the oven for a few more minutes to finish baking. Here are some tips for baking Undercooked cakes: Place it back in the oven for 5 to 10 minutes. If the cake is still not done, return it to the oven for another 5 minutes.