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Classic Lava Cakes Recipe | Individual Chocolate Cakes filled with molten chocolate "lava."

Classic Lava Cakes Recipe

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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 | Individual Chocolate Cakes filled with molten chocolate "lava."

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.

Classic Lava Cakes Recipe | Individual Chocolate Cakes filled with molten chocolate "lava."

Lava Cakes Tips

  • 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. 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.

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Classic Lava Cakes Recipe | Individual Chocolate Cakes filled with molten chocolate "lava."

Classic Lava Cakes Recipe

Adapted from a Jean-Georges recipe

  • Author: Liz Berg
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 4 servings 1x
  • Category: Dessert, Cake
  • Method: Mixing, Baking
  • Cuisine: French, American

Ingredients

  • 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

Instructions

  1. Preheat oven to 450º.
  2. 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.
  3. Melt butter and chocolate gently in the microwave. Stir at frequent intervals. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Garnish with whipped cream, berries and mint if desired. Serve immediately.

 

 

 

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7 comments on “Classic Lava Cakes Recipe”

  1. Oh. My. GOODNESS! Liz, I would weigh a ton if I ate all of the wonderful things you make. But what a way to go!

  2. Oh how delicious looking! Yum! Wish I were your next door neighbor Lizzy! lol

  3. I always overbake my lava cakes, is there a good rule of thumb to follow??

  4. LOL, Patti, I always underbake mine! I saw one recipe where you use a thermometer to check the temp of the interior…I’ll see if I can find the exact instructions…maybe 165º? Otherwise, just make sure the edges look completely cooked…the middle should appear underbaked.

    I will post another lava cake later this fall…in a bigger ramekin…and a bit more chocolatey 🙂

    Thanks for all the wonderful comments!!!

  5. Patti, most sites mention 160º. I will do some experimenting with my next batch and see what temp gives the best result.

  6. Lizzy, Thanks for posting this Lava Cake recipe. My search is over. This by far is the best so far. I have these fancy stainless steel ramekins from France, that I’ve been using for mousses, that would be perfect for the Lava Cakes. Beautiful presentation, as well.
    Lizzy

  7. Lizzie, lucky you with the fun French ramekins! Glad I could provide you with another yummy dessert option 🙂

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