Chocolate Molten Lava Cake Recipe (2024)

FAQs

What is the center of a lava cake made of? ›

Most recipes will simply have you undercooking a chocolate cake batter, so the outside is set like cake but the inside is raw batter that pours out like lava when you cut into it. Hence the name!

Adding melted chocolate to the sponge mixture gives it a fudgier texture, but you can leave this out and simply use the cocoa paste for a lighter (and cheaper) cake.

Absolutely! After making the Chocolate Lava Cake batter and filling the ramekins, cover and refrigerate for up to 1 day.

In the 2014 movie "Chef," chef Carl Caper, portrayed by Jon Favreau, argues that chocolate lava cake isn't just "undercooked chocolate cake." The "molten" aspect of the dessert comes from a disc of frozen chocolate ganache that melts in the center of the treat as the cake bakes around it.

If you don't have ramekins, you can use a standard muffin pan. Grease 6 muffin pan cups and dust with cocoa powder to prevent the lava cakes from sticking. Because your lava cakes will be slightly smaller, you'll get 6 lava cakes instead of 4. Bake at 425°F (218°C) for 8–10 minutes.

The temperature is far too low to bake a molten lava cake. The cake depends on cooking the outer edge of the batter quickly, before the inside has chance to set, but hot enough so the center is warm and gooey. Lava cakes should be baked at 425°F, for between 8 - 12 minutes, depending on the size of the ramekin.

Alternatively, you can use cooking chocolate instead of cocoa powder. Use 30 grams of cooking chocolate for every 24 grams (three tablespoons) of cocoa powder that's required, and 15 grams less butter or oil.

It's easy! – Using a spoon give you less control and I personally find it harder. Basically you drip the chocolate down the edge of the cake from the top and go right around the cake. Once you finish, you pour the remaining chocolate into the middle and spread it out with an offset spatula.

Chocolate melts faster the higher the percentage of cocoa butter and fat, so dark chocolate melts the fastest. Once melted, it's glossy and has a good viscosity. Good-quality dark chocolate with no less than 70 per cent cocoa solids will leave you with a darker, richer flavour.

Lava cakes are pretty easy to make, but if you're having problems with it collapsing or being dry in the middle, you haven't quite nailed the cooking time. If your molten lava cake collapses, bake it for a little longer next time. If it doesn't have the liquid chocolate in the center, shorten your baking time.

Can I eat a 2 week old cake? ›

“You'll want to store a cake in the fridge with plastic wrap against the cut part (of the cake) to prevent the cake from drying out,” says Edwards, adding that store-bought cakes may last longer in the fridge, but homemade cakes should typically be consumed in five to seven days.

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.

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.

Lava cake has a runny center, whereas a soufflé incorporates whipped egg whites that puff up as it cooks to create a pillowy texture. Density: Lava cake, because of the gooey center, is a much wetter and denser cake. The very essence of a soufflé is its characteristic lightness.

- The cake tin is heating up faster than the cake: When this happens the edges of the cake set before the cake has properly risen. So, while the rest of the cake cooks, it rises in the centre and creates a dome.

The bread-like part of a cake is commonly referred to as the "crumb." It's the soft, tender interior of the cake that has a texture similar to bread but is typically sweeter and more delicate in cakes.

Cake balls are small spheres of reconstituted cake crumbs, coated with chocolate or frosting.

If you've ever had a Carvel Ice Cream Cake, you may have noticed our signature “crunchies.” They adorn many of our creations and are often found layered between ice creams.