Chocolate Molten Lava Cake Recipe (2024)

FAQs

What can you use instead of ramekins for lava cake? ›

Can I make my chocolate lava cakes without ramekins? Yes! If you have a large 6-count jumbo muffin tin you can use that instead, see my notes in the recipe.

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.

Let me break down a molten lava cake to you in simple terms – it's an undercooked cake. Trust me, that's all it is. All you need to do is find the perfect balance between the edges being cooked and the center being liquid. I won't lie, that can be slightly tricky.

Yes, both unbaked and baked Lava Cakes should be refrigerated. Can I double or triple the recipe? Yes! You can double or triple the recipe, but the cakes will likely need an extra minute or two in the oven.

METHOD 1: OVEN

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. Remove the cake from the oven and serve it immediately.

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.

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.

If your cake was cooked to the proper temperature, chances are it is still edible even if it sunk in the center. Check that it's baked through the middle, then try a small piece of your cake. It might not taste good if the ingredient measurements were off. Notice the texture to make sure it's not too dense or spongy.

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.

Why is my cake pale yellow and not golden brown? ›

Likewise, if your cake isn't brown enough it is likely because it is under-cooked or the recipe used insufficient egg or sugar.

The best way to tell if molten chocolate lava cake is done is by analyzing its surface. Once the tops of the cakes are just set and have a light spring when poked, the cake should be fully cooked. (The center should still have a slight jiggle.)

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.

The idea behind it is to have a warm cake with a warm to hot center. If you're served a room temperature or cold lava cake, send it back. Some high volume restaurants will pre-bake them, and then pop them into a microwave or hot oven to warm them before serving. This type of dessert should always be warm, never cold.

Check the edges of the cake, they should slightly pull away from the cake pan. Check the colour – golden brown for lighter cakes, or a shiny matte look for chocolate. The toothpick test – a toothpick or knife should come out clean after inserting into the centre. The internal temperature should be around 98°C/210°F.

The toothpick test

It involves dipping a toothpick or a paring knife into the cake's center to check for doneness. If the toothpick or knife comes out clean, then the cake is well done. If it's still raw in the middle, you'll observe bits and crumbs of the batter sticking to the toothpick.

If your cake is bouncy/springy when you gently press down on it with your finger, it is likely that your cake is ready to be taken out of the oven. A wobbly or firm middle that doesn't bounce back is a sign that the cake needs more baking time.

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