Molten Chocolate Lava Cake: A Little Chocolate, a Little Magic
Updated: 14 hours ago
A good Molten Chocolate Lava Cake is a rather magnificent little dessert, and this molten chocolate lava cake recipe makes four of them in under half an hour.
From the outside, it looks like a perfectly respectable chocolate cake. Perhaps a little modest in appearance, sitting quietly on a plate beneath a dusting of powdered sugar.
Then you introduce a spoon. The delicate exterior gives way, and warm, glossy chocolate begins flowing from the centre. Suddenly, nobody is particularly interested in conversation.
And that's the magic of this dessert. It feels extravagant, yet the ingredients are wonderfully simple. Good chocolate, butter, eggs, sugar, and a little flour. The real secret lies in understanding what happens during those few minutes in the oven.
TIME 25 minutes | SERVES Makes 4 | LEVEL Medium |
Why You'll Love It
SIX INGREDIENTS Butter, chocolate, eggs, sugar, a little flour and salt | NO MIXER NEEDED Just a whisk and two bowls |
MAKE-AHEAD FRIENDLY Fill the ramekins up to 3 hours before baking | FAST 7 to 9 minutes in a hot oven |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Molten Chocolate Lava Cake
Makes 4 cakes | Oven: 450°F (230°C) | Bake: 7 to 9 minutes
Ingredients
½ cup (4 ounces) unsalted butter, cubed, plus more for greasing the ramekins
2 tablespoons all-purpose flour, plus more for dusting
6 ounces bittersweet chocolate, chopped
2 large eggs, at room temperature
2 large egg yolks, at room temperature
¼ cup granulated sugar
¼ teaspoon kosher salt
Method
STEP 1 OF 6
Prepare the Molds
Preheat the oven to 450°F (230°C). Generously butter four 4-ounce ramekins or baking molds, coating every surface. Lightly dust with flour, tapping out any excess.
You'll know it's right when every inside surface is coated in butter with a thin, even film of flour and no bare patches. |
STEP 2 OF 6
Melt the Chocolate
In a medium bowl, melt the butter in the microwave or over a gentle double boiler. While the butter is still hot, add the chopped chocolate and stir until smooth and glossy. Set aside to cool slightly.
You'll know it's right when the chocolate is completely smooth and glossy, with no lumps left in the bowl. |
STEP 3 OF 6
Whip the Eggs and Sugar
In a separate bowl, combine the 2 whole eggs and 2 egg yolks (reserve the extra whites for another use). Add the sugar and salt and whisk vigorously until the mixture is pale, thick, and slightly foamy, about 1 minute.
You'll know it's right when the mixture has turned pale and thick, and a ribbon from the whisk sits on the surface for a moment before it sinks. |
Chef Jon's tip: the center of these cakes is only partly cooked egg. If you are serving anyone who should avoid undercooked eggs, use pasteurized eggs. |
STEP 4 OF 6
Combine the Batter
Pour the egg mixture into the melted chocolate and stir to combine. Sift in the flour and mix until the batter is smooth. Divide the batter evenly among the prepared molds.
At this stage, the filled molds can be refrigerated for up to 3 hours. Bring them back to room temperature before baking.
STEP 5 OF 6
Bake
Arrange the molds on a rimmed baking sheet and bake for 7 to 9 minutes, until the cakes are puffed, the edges are set, and the centers still quiver slightly when gently shaken. The key is a soft, molten center, so err on the side of underbaking.
You'll know it's right when the tops are puffed, the edges are firm, and the middles still wobble when you give the baking sheet a gentle shake. |
If something's off: if your cakes came out set all the way through, they were overbaked and your oven may run hot. They still taste good. Next time start checking at 7 minutes. |
STEP 6 OF 6
Unmold and Serve
Let the cakes rest for 1 minute. Then, using a potholder, invert each mold onto a serving plate. Wait 10 seconds, then gently lift away the mold.
Serve warm, crowned with a scoop of ice cream, a swirl of whipped cream, or a dollop of sorbet.
If something's off: if a cake doesn't drop out, give the upturned mold a gentle tap on the plate and wait a few more seconds before you lift it. |
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The Secret to Molten Chocolate Lava Cake: When Chocolate, Butter, and Heat Become Something Extraordinary
I've always thought Molten Chocolate Lava Cake is a dessert with a rather theatrical personality. It arrives at the table looking perfectly innocent. A small, dark chocolate cake. Perhaps a dusting of powdered sugar. Maybe a scoop of vanilla ice cream sitting beside it. Nothing particularly dramatic.
Then someone takes a spoon to the centre. And suddenly, warm chocolate begins flowing across the plate. It's a lovely little moment. Particularly when you're serving friends who haven't encountered the dessert before.
The reaction is usually rather predictable. First, surprise. Then delight. And finally, a sudden determination to ensure nobody else gets a taste.
But here's the interesting part. Despite its impressive appearance, Molten Chocolate Lava Cake doesn't require an elaborate collection of ingredients or complicated pastry techniques. The real challenge is understanding how the batter behaves in the oven.
We want the outside to become a tender, delicate cake. But we want the centre to remain soft enough to flow. And the difference between those two textures can come down to a minute or two of baking. Which is why this dessert deserves a little understanding. And perhaps a reliable kitchen timer.
The First Stage: Why Good Chocolate Matters
Let's begin with the chocolate. Because in a dessert containing so few ingredients, its flavour is enormously important.
Chocolate is a fascinating mixture of cocoa solids, cocoa butter, sugar, and sometimes milk ingredients. The cocoa solids contribute much of the characteristic chocolate flavour. The cocoa butter contributes richness and influences the way chocolate melts. And the sugar balances the natural bitterness of cocoa.
For Molten Chocolate Lava Cake, I particularly enjoy using a good bittersweet chocolate. Something around 60 to 70 percent cocoa is often a lovely starting point. It provides a deep chocolate flavour without becoming excessively bitter.
But the precise percentage is a matter of preference. A sweeter chocolate will produce a sweeter dessert. A darker chocolate may create a more intense, slightly bitter flavour. The important thing is to choose chocolate that tastes good on its own.
Because there's nowhere for poor chocolate to hide. This isn't a dessert with layers of pastry, fruit, cream, and caramel to distract you. Chocolate is the star. And it deserves to be a good one.
The Second Stage: Why Chocolate and Butter Are Melted Together
Now we come to the butter. And this is where the texture begins taking shape. Butter contributes richness, flavour, and tenderness. When combined with chocolate, it creates a smooth mixture that can be incorporated into the eggs and sugar. The fat from the butter and cocoa butter helps give the finished dessert its luxurious mouthfeel.
But there's something worth remembering. Chocolate doesn't particularly enjoy excessive heat. If you heat it too aggressively, the mixture can become difficult to manage, and the chocolate may develop an unpleasant flavour.
So I melt the butter first, gently, in a bowl set over a saucepan of barely simmering water or in the microwave. Then, while the butter is still hot, I stir in the chopped chocolate until it melts. The goal is a smooth, glossy mixture. Not something that's bubbling furiously.
And once everything has melted, allow it to cool slightly before combining it with the eggs. We want the chocolate warm enough to remain fluid. But not so hot that it begins cooking the eggs before the batter reaches the oven. That would be rather inconvenient.
The Third Stage: Why Eggs Create the Cake's Structure
Eggs are particularly important in Molten Chocolate Lava Cake. They contribute moisture, fat, proteins, and emulsifiers. But the proteins are especially interesting.
As eggs heat, their proteins begin to unfold and form new connections. This process helps the cake develop structure. In a conventional chocolate cake, we want the centre to become fully set. But in a molten chocolate cake, we're aiming for something different.
We want enough protein coagulation around the outside to create a cake that holds its shape. At the same time, we want the centre to remain softer and less set. This difference in texture is what creates the molten effect.
Some recipes use whole eggs. Others include additional yolks. This one uses both: two whole eggs plus two extra yolks. Egg yolks contribute richness and emulsifiers, which can help create a smooth, luxurious centre.
But the balance matters. Too many eggs can change the texture. Too much flour can make the centre more cake like. And too little structure can make the dessert collapse before it reaches the plate.
The recipe needs to be carefully balanced. Because we're asking the cake to perform a rather unusual trick. Hold together on the outside. Remain fluid in the middle. And preferably behave itself when we turn it out of the ramekin.
The Fourth Stage: Why Sugar Influences More Than Sweetness
Sugar contributes sweetness, of course. But it also influences the texture of the batter. Sugar attracts water and affects how proteins set during heating. In a properly balanced recipe, it can help create a softer texture by delaying some of the structural changes that occur during baking.
This is particularly useful in a molten chocolate cake. We want the outer portion to set. But we don't want the entire dessert becoming firm too quickly.
Sugar also balances the bitterness of the chocolate. And because dark chocolate can vary considerably in sweetness, the amount of sugar in the recipe should complement the chocolate being used. If you're using a very sweet chocolate, the dessert may need less additional sugar. If you're using a particularly dark chocolate, a little more sweetness may be welcome.
But I wouldn't recommend making dramatic adjustments without considering the rest of the recipe. Baking is a balancing act. And sugar is doing more work than simply making everyone happy. Although it is rather good at that.
The Fifth Stage: Why We Use So Little Flour
Now we come to one of the most important differences between Molten Chocolate Lava Cake and an ordinary chocolate cake. The flour. Or rather, the relatively small amount of it. In this recipe, just 2 tablespoons for four cakes.
Flour contributes starch and proteins that help provide structure. In a conventional cake, we generally want enough flour to create a stable crumb throughout. But in a molten chocolate cake, too much flour can work against us. It creates more structure. And that can make the centre firmer and less likely to flow.
The goal is to use enough flour to support the delicate exterior without turning the entire dessert into a conventional sponge. This is why many lava cake recipes contain only a modest amount. And it's also why I recommend measuring the flour carefully.
A few extra spoonfuls may not sound like much. But in a small dessert, they can make a noticeable difference. We're looking for a delicate balance. Enough structure to hold the cake together. Not so much that the molten centre disappears.
The Sixth Stage: Why Mixing Technique Matters
Once the chocolate and butter have melted, the next step is bringing the batter together. Some recipes ask you to whisk the eggs and sugar until they're pale and slightly thickened. Others use a gentler mixing method. The precise technique depends on the desired texture.
Whisking eggs and sugar incorporates air. That air can expand during baking, contributing some lift. But for Molten Chocolate Lava Cake, we're not trying to create a light, airy sponge. The finished dessert should be rich and relatively dense, with a soft centre.
So in this recipe, I whisk the eggs, yolks, sugar, and salt vigorously for just about a minute, until pale, thick, and slightly foamy. That's enough to give the cakes a gentle puff without turning them into a sponge. Then the egg mixture goes into the melted chocolate, and the flour is sifted in and mixed gently.
The aim is a smooth batter. No visible streaks of flour. No unmixed chocolate. And no unnecessary beating. Because once the flour has been added, excessive mixing can encourage gluten development. And a tough chocolate lava cake would be a rather unfortunate outcome.
The Seventh Stage: Why Preparing the Ramekins Is Essential
Now for a step that people occasionally overlook. Preparing the ramekins. And I can assure you, this is not the moment to become casual. A perfectly baked Molten Chocolate Lava Cake is of very little use if it refuses to leave its baking dish.
The exterior is delicate. The centre is soft. And the entire dessert needs to slide out without tearing.
I like to coat the ramekins thoroughly with softened butter. Then dust them lightly with flour, tapping out the excess, as this recipe does. The butter helps create a barrier between the batter and the dish. The flour provides an additional coating that helps reduce sticking. Cocoa powder works too, and unlike flour, it doesn't leave a pale residue on the finished chocolate cake.
Pay particular attention to the bottom and corners. These are the places where cakes often become attached. And when you're ready to unmold, a properly prepared ramekin can make the difference between an elegant dessert and a rather unfortunate chocolate landslide.
Although I should point out that even a collapsed lava cake generally tastes magnificent. It simply lacks a certain amount of dignity.
The Eighth Stage: Why Ramekin Size Changes the Baking Time
Here's something that matters enormously. The size of the ramekin. A small, shallow ramekin behaves differently from a larger, deeper one. And the reason is heat transfer.
As the cakes bake, heat moves from the oven through the ramekin and into the batter. The outside heats first. The centre takes longer. This creates the opportunity for the exterior to set while the middle remains soft.
But the distance between the surface and the centre matters. A shallow cake has less distance for heat to travel. It may cook through relatively quickly. A deeper cake may take longer to develop a set exterior. And if the ramekins are filled to different levels, the cakes may not finish at the same time.
This is why I recommend using identical ramekins and filling them evenly. This recipe uses four 4-ounce ramekins. It makes the baking process more predictable. And when you're working with a dessert where a minute can change the texture, predictability is rather useful.
The Ninth Stage: What Happens When the Cakes Enter the Oven
Now comes the fascinating part. The ramekins enter a properly preheated oven. Heat begins moving into the batter. The outside warms first. The egg proteins begin setting. The small amount of flour contributes structure as its starch hydrates and undergoes changes during heating. The outer portion gradually becomes firm enough to hold its shape.
Meanwhile, the centre remains cooler. And because it hasn't reached the same degree of setting, it stays softer. This is the essential principle behind a traditional molten chocolate cake. We're creating a difference in doneness between the outside and the centre. Not simply filling an ordinary cake with chocolate sauce.
Although some variations do use a separate chocolate filling. Both approaches can be delicious. But the classic underbaked style relies on carefully controlled cooking. The outside becomes cake. The middle remains fluid. And the timing is everything.
The Tenth Stage: Why One Minute Can Make Such a Difference
This is where Molten Chocolate Lava Cake becomes a little demanding. Not difficult. Just particular. The difference between a beautifully flowing centre and a fully set chocolate cake may be surprisingly small. A minute or two can matter.
But there isn't one universal baking time. It depends on the oven temperature, the size of the ramekins, the quantity of batter, and whether the batter begins at room temperature or straight from the refrigerator. For this recipe, it's 7 to 9 minutes at 450°F (230°C).
A chilled batter generally takes longer to heat than one at room temperature, which is why I bring made-ahead ramekins back to room temperature before baking. A deeper ramekin behaves differently from a shallow one. And an oven that runs hotter than its setting can change the result considerably.
This is why I strongly recommend baking a test cake when preparing the recipe for the first time. Just one. Bake it according to the suggested time. Allow it to rest briefly. Then turn it out and cut into the centre.
If the cake collapses into a puddle, it may need a little longer. If the centre is completely firm, reduce the baking time. If the outside holds together and the middle flows beautifully, you've found your sweet spot.
And I think that's worth celebrating. Preferably by eating the test cake. Purely for research purposes, naturally.
The Eleventh Stage: How to Recognise the Perfectly Baked Lava Cake
Now for the most important question. How do you know when it's ready? I look at the edges first. They should appear set. The cake should have developed enough structure to pull away slightly from the sides of the ramekin.
The surface should look mostly baked. But the centre may still have a slight softness or gentle wobble. You don't want the entire surface to look wet. And you don't want the whole cake trembling as though it has lost confidence in itself. The ideal result is a set exterior surrounding a softer centre.
But here's an important distinction. A traditional lava cake with a fluid centre may contain egg that hasn't reached the temperatures normally recommended for fully cooked egg dishes. That can present a food safety concern, particularly for pregnant people, young children, older adults, and anyone with a weakened immune system.
Using pasteurised eggs reduces that risk. Alternatively, a recipe with a separately prepared, food safe chocolate filling can provide a molten centre without relying on undercooked batter.
It's worth understanding the difference. A dramatic dessert should still be prepared with care.
The Twelfth Stage: Why the Cakes Need a Brief Rest
The cakes have finished baking. The edges look set. The centres remain soft. And naturally, you want to turn them out immediately. But I prefer to give them a brief rest. In this recipe, one minute.
This allows the outer structure to settle slightly. It also makes the ramekins easier to handle. But don't leave the cakes sitting for too long. The retained heat continues moving inward. And that can gradually firm the centre.
Remember, we're working with a delicate balance. A short rest helps the exterior hold together. An excessively long rest may reduce the molten effect.
So have your serving plates ready. Make sure any ice cream or fruit is prepared. And when the cakes come out of the oven, you're ready to serve. Because this is not a dessert that enjoys waiting around while everyone finishes a lengthy conversation about the weather.
The Thirteenth Stage: The Art of Unmolding
Now comes the moment of truth. Place a small serving plate over the ramekin. Hold the two together carefully, using a potholder. Then invert them in one confident movement.
Allow the cake a moment to release, about 10 seconds. If necessary, give the ramekin a very gentle tap. Then lift it away. Ideally, you'll discover a beautifully shaped little chocolate cake sitting on the plate. Dark. Tender. And wonderfully inviting.
If it doesn't release immediately, don't force it. You may need to loosen the edge gently with a thin knife. But work carefully. The cake is delicate. And the molten centre is waiting just beneath the surface.
This is another reason why buttering and dusting the ramekins properly is so important. Good preparation makes the final moment considerably less stressful.
The Fourteenth Stage: Why Vanilla Ice Cream Is Such a Wonderful Accompaniment
Now let's talk about serving. And I think vanilla ice cream deserves a special mention. A warm Molten Chocolate Lava Cake is rich, intense, and wonderfully soft. Vanilla ice cream provides a lovely contrast. Cold against warm. Creamy against tender cake. And the gentle flavour of vanilla balances the deep chocolate.
As the ice cream begins melting, it mingles with the flowing chocolate. And the result is rather magnificent.
Fresh raspberries are another excellent choice. Their acidity provides a bright contrast to the richness. A little whipped cream can be lovely. Or perhaps a few toasted hazelnuts for texture.
But I wouldn't add too many accompaniments. The cake is already doing something rather impressive. There's no need to surround it with an entire dessert buffet. A simple plate. A little ice cream. And a spoon. That's quite enough.
The Moment Everyone Waits For
What I love most about Molten Chocolate Lava Cake is the anticipation. The cakes emerge from the oven. They're carefully turned onto plates. A little powdered sugar settles across the surface. Perhaps a scoop of vanilla ice cream sits alongside. And then comes the first spoonful.
The exterior gives way. The centre begins flowing. And suddenly, a handful of ordinary ingredients has become something rather extraordinary.
Good chocolate provides the flavour. Butter contributes richness. Eggs and flour create the delicate structure. And careful baking gives us that wonderful contrast between the set exterior and the molten middle. It's a lovely reminder of how much can be achieved with a little understanding and a few simple ingredients.
Although I would offer one final piece of advice. If you're serving Molten Chocolate Lava Cake at a dinner party, make sure everyone is sitting down before you bring it to the table. Because this is one dessert that doesn't appreciate being left waiting. And frankly, neither do I.
Tips for Success
Use High-Quality Chocolate
This is not the time for subpar, waxy stuff from the bottom of your Halloween bag. Choose chocolate with 60 to 70% cocoa. The kind that makes you close your eyes when you sniff it.
Don’t Overbake (Seriously, Don’t Do It)
You want the middle to jiggle slightly, like a confident opera singer in full aria. A minute too long, and you’ve got a sad brownie. Delicious, yes, but not the molten miracle we’re after.
Butter Those Ramekins Like Your Life Depends on It
Be thorough. Pretend the ramekin insulted your grandmother. Grease every millimeter, then dust lightly with flour. We want drama, not tragedy.
Make Them Ahead (Optional, But Chic)
If you're hosting a soirée, fill the ramekins and chill for up to 3 hours. Just bring them back to room temperature before baking. Good things come to those who wait.
Key Ingredients
Bittersweet Chocolate: The star of the show, so choose a good bar with 60 to 70% cocoa and chop it rather than using chips.
Unsalted Butter: Melted with the chocolate it makes a smooth, glossy base, and a generous coating in the ramekins helps the cakes turn out cleanly.
Eggs and Egg Yolks: Two whole eggs plus two yolks, whisked until pale and thick, give the cakes their rich, puffed structure and soft molten middle.
Granulated Sugar: Whisked with the eggs, it sweetens the bittersweet chocolate and helps the mixture turn pale and thick.
All-Purpose Flour: Just 2 tablespoons hold the cakes together, with a light dusting in the molds so they release easily.
Kosher Salt: A small pinch sharpens the chocolate flavour and keeps the richness from tasting flat.
The Day Jan's Lava Cake Ruined Me (Deliciously)
Back when I was living in Orlando (sticky air, frizzy hair), I had a friend named Jan. She was an enthusiastic home baker with the forearms of a lumberjack and a sacred relationship with butter. She spoke of pastry in hushed, reverent tones as though sugar had a soul.
One day, she invited me over with a look of triumph. “It’s a semi-cooked chocolate cake,” she announced, eyes gleaming. “Very French. Very ooh la la. I nailed it.”
Now, in the grand kingdom of chocolate desserts, the soufflé is usually king: tall, airy, and prim. But this? This was molten rebellion in a ramekin.
Her kitchen smelled like every good decision I’ve ever made: rich chocolate and the slightest singe of hot butter curling through the air. The cakes emerged from the oven after only seven minutes, the tops puffed and cracked like tiny, edible volcanoes, whispering faint crackles as they cooled, a symphony of anticipation.
I tapped into one with my spoon. The crust gave way with a gentle sigh, and out poured a river of dark, velvety chocolate that shimmered like silk in candlelight. It was almost indecent. I dipped in, and the moment it hit my tongue, I swear the world paused.
“Jan,” I whispered, somewhere between a laugh and a prayer, “this isn’t dessert. This is a life event.” The soufflé’s been riding in the back seat ever since.
This little cake has left me speechless and chocolate-drunk more times than I can count, and it has earned me more praise, and more second helpings, than I ever deserved.
Chocolate Lava Cake Without Ramekins? Yes, You Can Use a Muffin Tin
No ramekins? No problem. Use a muffin tin, grease the cups generously and dust with flour, and reduce the bake time slightly. They won’t be as posh, but they’ll still bring a tear to your eye and joy to your belly.
Common Mistakes to Avoid
Overbaking: even one extra minute sets the center
Skimping on the butter and flour in the molds: the cakes stick and collapse when you turn them out
Baking straight from the fridge: cold batter bakes unevenly; let it come to room temperature
Using chocolate chips: they contain stabilizers and don't melt as smoothly as chopped bar chocolate
What to Serve with Lava Cake
Vanilla ice cream
Lightly whipped cream
Fresh raspberries
A raspberry or passion fruit sorbet
A pour of Vanilla Crème Anglaise
How to Store
Before baking: Filled ramekins keep in the fridge for up to 3 hours.
After baking: Lava cakes are best eaten straight away; the center sets as they cool.
Frequently Asked Questions
What is Molten Chocolate Lava Cake?
Molten Chocolate Lava Cake is a small chocolate dessert with a set exterior and a soft, flowing centre. Traditional versions achieve this through carefully controlled baking, while some variations use a separate chocolate filling.
What makes the centre of a chocolate lava cake molten?
In traditional lava cakes, the outside sets before the centre because heat takes longer to reach the middle. The centre remains less set and can flow when the cake is cut open.
How long do you bake chocolate lava cakes?
Baking time depends on the oven temperature, ramekin size, batter quantity, and starting temperature. Many small lava cakes bake in approximately 8 to 14 minutes, but the recipe should be tested with the specific ramekins and oven being used. For this recipe, it's 7 to 9 minutes at 450°F (230°C) in 4-ounce ramekins.
Why did my chocolate lava cake not flow?
The cake may have been baked too long, contained too much flour, or been allowed to rest for too long after baking. The centre needs to remain soft enough to flow. Ovens vary, so start checking at 7 minutes.
Why did my chocolate lava cake collapse?
The exterior may not have set sufficiently to support the soft centre. The ramekin may also have been underprepared, causing the cake to tear during unmolding.
What is the best chocolate for lava cake?
Good quality dark chocolate containing approximately 60 to 70 percent cocoa is a popular choice. The ideal percentage depends on how intense and sweet you prefer the dessert.
Can you make chocolate lava cake ahead of time?
Yes. Many lava cake batters can be prepared in advance, portioned into ramekins, covered, and refrigerated. For this recipe, the filled ramekins keep in the fridge for up to 3 hours. Bring them back to room temperature before baking, as chilled batter takes longer to bake.
Can you freeze chocolate lava cake batter?
Many recipes allow the batter to be frozen in prepared ramekins. Baking times will need adjustment, and the results should be tested carefully.
How do you stop chocolate lava cakes from sticking?
Butter the ramekins thoroughly and dust them lightly with flour, as this recipe does, or cocoa powder. Make sure the bottom and sides are evenly coated before adding the batter.
Can you make lava cake without ramekins?
Yes. An oven safe muffin pan or other suitable small baking dishes can work, but their size and material will affect baking time and unmolding.
Is molten chocolate lava cake safe to eat?
Traditional lava cakes may have centres that are not fully cooked, which can pose a risk from raw or undercooked eggs. Pasteurized eggs can reduce the risk. For vulnerable guests, consider a recipe with a fully cooked cake and a separate, food safe molten filling.
What is the difference between chocolate fondant and lava cake?
The terms are sometimes used interchangeably. Both commonly describe individual chocolate cakes with soft, flowing centres, although terminology and preparation vary by region and recipe.
What should you serve with chocolate lava cake?
Vanilla ice cream, whipped cream, fresh raspberries, strawberries, or a little crème fraîche all complement the richness of the chocolate.
You Might Also Like
Try my Chocolate Pots de Crème, An Incredibly Easy Chocolate Cake, Brown Butter Chocolate Chip Cookies, Crêpes Suzette, and Chocolate Walnut Banana Bread.
Recommended Equipment
Make this recipe easier with the right tools: Ramekins, Sauce Pan, Silicone Spatula, Oven Thermometer. Also useful: Rimmed Baking Sheet.
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