My family fell hard for lava cakes from their first bites. My quest for the perfect version lead me to this fabulous Classic Lava Cakes Recipe.
Classic Lava Cakes Recipe
Who can resist a miniature chocolate cake with an oozing fudgy center? These are always on our Christmas menu, but molten lava cakes are simple enough to prepare any time of the year. Most call for a 6-ounce ramekin, but this Jean-Georges recipe is made in the 4-ounce ceramic dishes most of us have in our kitchens. You can make these early in the day, park in your fridge and bake just a minute or so longer than the recipe states while you’re finishing dinner. These are an impressive stand-alone dessert, but they are even more exquisite with a scoop of vanilla ice cream or dollop of whipped cream and some beautiful ripe berries.
How to Make Lava Cakes
- With the recent salmonella scare, you may want to use pasteurized eggs for this recipe or pasteurize your eggs at home.
- The original recipe called for buttering and flouring the ramekins, but mine didn’t unmold well. I recommend using parchment to line the bottom of your ramekins for an easier release.
- The time will vary depending on the oven and the temperature of your batter. I was once told to cook until the middle is 160º but the whole interior was jiggly at that point.
- PRO-Tip: You want the perimeter to be set and solid and maybe about a quarter-sized area in the center to look unset. You may want to do a practice run if making this for company to zero in on the right timing for your set up.
- If you prefer a more intense chocolate flavor, use bittersweet chocolate instead of semisweet.
More Recipes You’ll Love:
- Caramel Pumpkin Lava Cakes from Grandbaby Cakes
- Chocolate Lava Cakes with Sugared Raspberries
- Double Peanut Butter Lava Cakes from Wishes and Dishes
- Chocolate Lava Cookies
- Raspberry Molten Lava Cakes from TexanErin
- 1 stick butter, plus more for ramekins
- 4 ounces semi-sweet chocolate, chopped (may substitute bittersweet if you love an intense chocolate experience)
- 2 eggs
- 2 egg yolks
- 1/4 cup sugar
- 2 teaspoons flour, plus more to dust the ramekins
- Preheat oven to 450º.
- Cut parchment to fit in bottom of four 4-ounce ramekins. Butter ramekins, then place parchment in each. Butter top of parchment. Dust ramekins with flour. (or spray with oil/flour spray like Bakers Joy). Set aside.
- Melt butter and chocolate gently in the microwave. Stir at frequent intervals. Set aside.
- In mixer, with paddle attachment, beat eggs, yolks and sugar till light and thick. You may also use a hand mixer. Add melted chocolate and mix to combine. Add flour and mix just till combined. Divide among ramekins.
- Place ramekins on baking sheet, and bake till sides are set, but the middles are still soft, about 6-10 minutes (time varies with different oven; mine took 9 minutes). The middle might jiggle a bit, but the edges should be firm.
- Run a knife or thin metal spatula around the perimeter of each cake. Wait a minute or two, then invert each ramekin onto a serving plate. Gently shake if the cake doesn't release.
- Garnish with whipped cream, berries and mint if desired. Serve immediately.
Amount Per Serving: Calories: 455Total Fat: 36gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 246mgSodium: 225mgCarbohydrates: 32gFiber: 2gSugar: 28gProtein: 6g