Chocolate lava cake

August 3, 2016

Hi Chocolate New York!


Here is one of the greatest recipes invented by a culinary disaster as legend says. But it was a great invention, so all of us can enjoy this off-the-wall Chocolate Lava Cake!

Aka Molten chocolate cake is a popular dessert that combines the elements of a flourless chocolate cake (sometimes called a chocolate decadence cake) and a soufflé. Some other names used are chocolate fondant, chocolate moelleux and chocolate lava cake.


The United States-based chef Jean-Georges Vongerichten  claims to have invented molten chocolate cake in New York City in 1987, but the French chef and chocolatier Jacques Torres has disputed that claim, arguing that such a dish already existed in France. According to Vongerichten, he pulled a chocolate sponge cake from the oven before it was done and found that the center was still runny, but was warm and had both a good taste and a good texture. Regardless of who invented the dish, Vongerichten has been credited with popularizing it in the United States, and it is now almost a de rigueur inclusion on high-end restaurant dessert menus.


Anyway, Jean-Georges and Jacques are good guys, but here is a time for us to join to high-end restaurant dessert menus and make our own famous Molten-fondant-moelleux-chocolate lava cake following the recipe by Chef John's from the the reliable and reputable web source of lots testy yam-yam gooooodies!


Lets go!



2 egg yolks

2 eggs

3 tablespoons white sugar (Domino Certified Organic Sugar)

3 1/2 ounces chopped dark chocolate

5 tablespoons butter (Breakstone's Butter Whipped Salted)

4 teaspoons unsweetened cocoa powder

3 tablespoons flour

1 pinch salt

1/8 teaspoon vanilla extract



Prep - 5 m. Cook - 25 m. Ready In - 1 h 15 m.

Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a casserole dish.


Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored.


Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.


Stir melted chocolate mixture into egg and sugar mixture until combined.


Sift cocoa powder into the mixture; stir to combine.


Sift flour and salt into the mixture; stir to combine into a batter.


Stir vanilla extract into the batter.


Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip.


Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles.


Refrigerate 30 minutes.


Preheat an oven to 425 degrees F (220 degrees C).


Arrange the ramekins in a casserole dish. Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins.


Bake in the preheated over for 15-18 minutes. Set aside to cool for 15 minutes.


Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.



* Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


That is it for today!

Stay Hot, make Lava!



Full recipe of Lava Cake by Chef John's from the is HERE


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Cheap price office happy hour chocolate fountain is HERE




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