Molten Chocolate Cake with Lava Center recipe.

Molten Chocolate Cake with Lava Center

Recipe icon.
Recipe
March 15, 2019 by Agathe & Arielle
  • Prep Time: 20 mins
  • Ready Time: 30 mins
  • Serves: 4
Bonsoir! This recipe is a foolproof version of French molten chocolate cake, always irresistible on a menu. We’ll reveal the secrets to getting a warm center that oozes out with the touch of a fork. Roses and candlelight are redundant when you have such a sexy finish.
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MOLTEN CHOCOLATE CAKE WITH LAVA CENTER


Step 1

Preheat the oven to 450°F. In two small bowls, separate 2 eggs into whites and yolks; set aside whites (use them for another culinary adventure or whip up an egg white omelette!). Save 2 whole eggs for use in step 4.

MOLTEN CHOCOLATE CAKE WITH LAVA CENTER

Step 2

Butter and lightly flour four 6-ounce ramekins using 1 tablespoon or less of butter provided by using your finger to spread a thin layer of butter on the bottom and sides. Then place 1 tablespoon of flour (from flour provided) in the first ramekin. Shake and rotate to distribute flour; tap out the excess into next ramekin. Continue until all surfaces are lightly covered. Set on a baking sheet.

MOLTEN CHOCOLATE CAKE WITH LAVA CENTER

Step 3

In a heatproof bowl (like Pyrex® or porcelain), melt the remaining butter with the chocolate in the microwave for 1 to 2 minutes in 30-second increments on a low-medium setting, until smooth and consistent. Be careful not to burn the mixture. (You can also do this in a double boiler, over simmering water.) Set aside.

MOLTEN CHOCOLATE CAKE WITH LAVA CENTER

Step 4

In a medium bowl, beat the remaining 2 whole eggs with the egg yolks, sugar, and salt at high speed with an electric mixer or whisk until thickened and pale. Whisk in the melted chocolate until smooth. Then fold the flour into the mixture. Be sure not to over-stir.

MOLTEN CHOCOLATE CAKE WITH LAVA CENTER

Step 5

Spoon the batter into the prepared ramekins. Bake for 9 to 12 minutes, or until the outer edge of the cakes have firmed. They will no longer look glossy or soft, however the centers still should. During baking, avoid opening the oven too many times!

MOLTEN CHOCOLATE CAKE WITH LAVA CENTER

Step 6

Remove baking sheet from oven and let the cakes cool in the ramekins for 1 minute; then cover each with an inverted dessert plate. Carefully turn each one over (using a pot holder or oven mitt), let stand for 10 seconds, and then gently lift the ramekin off the inverted cake. Using a sieve, carefully sift each cake with confectioner's sugar. Serve immediately.

MOLTEN CHOCOLATE CAKE WITH LAVA CENTER

Molten Chocolate Cake with Lava Center
Recipe icon.
Recipe
March 15, 2019 by Agathe & Arielle
  • Prep Time: 20 mins
  • Ready Time: 30 mins
  • Serves: 4

Molten Chocolate Cake with Lava Center

Ingredients

  • 1/8 cup(s) Flour
  • 6 ounce(s) Bittersweet Chocolate
  • 1/3 cup(s) Granulated Sugar
  • 1/8 teaspoon(s) Salt
  • 4 Eggs

Instructions

  1. Preheat the oven to 450°F.
  2. In two small bowls, separate 2 eggs into whites and yolks; set aside whites (use them for another culinary adventure or whip up an egg white omelette!).
  3. Save 2 whole eggs for use later.
  4. Butter and lightly flour four 6-ounce ramekins using 1 tablespoon or less of butter provided by using your finger to spread a thin layer of butter on the bottom and sides.
  5. Then place 1 tablespoon of flour (from flour provided) in the first ramekin.
  6. Shake and rotate to distribute flour; tap out the excess into next ramekin.
  7. Continue until all surfaces are lightly covered.
  8. Set on a baking sheet.
  9. In a heatproof bowl (like Pyrex® or porcelain), melt the remaining butter with the chocolate in the microwave for 1 to 2 minutes in 30-second increments on a low-medium setting, until smooth and consistent. Be careful not to burn the mixture. (You can also do this in a double boiler, over simmering water.)
  10. Set aside.
  11. In a medium bowl, beat the remaining 2 whole eggs with the egg yolks, sugar, and salt at high speed with an electric mixer or whisk until thickened and pale.
  12. Whisk in the melted chocolate until smooth.
  13. Then fold the flour into the mixture. Be sure not to over-stir.
  14. Spoon the batter into the prepared ramekins.
  15. Bake for 9 to 12 minutes, or until the outer edge of the cakes have firmed.
  16. They will no longer look glossy or soft, however the centers still should.
  17. During baking, avoid opening the oven too many times!
  18. Remove baking sheet from oven and let the cakes cool in the ramekins for 1 minute; then cover each with an inverted dessert plate.
  19. Carefully turn each one over (using a pot holder or oven mitt), let stand for 10 seconds, and then gently lift the ramekin off the inverted cake.
  20. Using a sieve, carefully sift each cake with confectioner's sugar.
  21. Serve immediately.
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