I love that this cake can be refrigerated raw and baked off at will. I did not follow the directions and put too much batter in each cup. This recipe is slightly more work than other lava cakes I have made, however I would say the effort is worth it.ģ. Also no raw eggs, so pregnancy friendly!Ģ. I love that this recipe takes a lot of the stress out of lava cake – – with the ganache in the center you don’t have to obsess over the timing. Added cardamom and might try saffron or orange next time around.ġ. Loved this! Will make again and again-if you make ahead, note that your ganache center may sink to the bottom. Let sit at room temperature 1 hour before baking. Tightly wrap with plastic in ramekins and freeze. Serve immediately.ĭo Ahead: Ganache can be made 1 week ahead. Let cool 30 seconds before inverting onto small plates. Step 7īake until tops are firm but cakes wobble slightly when jiggled, 13–15 minutes. ganache in the center of each partially filled ramekin. Step 6ĭivide half of batter among prepared ramekins (about ⅓ cup each). Gently fold melted chocolate into egg mixture until incorporated. Using an electric mixer on medium-high speed, beat eggs and brown sugar in a large bowl until light and tripled in volume, about 4 minutes. chocolate in a medium heatproof bowl set over a large saucepan of barely simmering water (do not let water touch bowl) stir constantly until chocolate is melted (you can also do this step in the microwave). Coat ramekins with butter and sprinkle with demerara sugar, tapping out excess. Chill ganache until firm, at least 1 hour. chocolate in a small bowl pour hot cream over. Heat cream in a small saucepan over medium until just beginning to simmer. – Joe SevierĮditor’s note: This recipe was originally published as BA’s Best Molten Chocolate Cake on February 2, 2016. Watch how this chocolate lava cake is made here or take a chance on chocolate lava cake’s caramel counterpart instead. If you’d like to serve with a dusting of powdered sugar or a scoop of vanilla ice cream, be our guest. We like to butter and then line the individual dishes with demerara or raw sugar (instead of the more typical flour or cocoa powder) for little pops of texture. ramekins to pull off the recipe (though a jumbo cupcake or muffin tin will work in a pinch). As the bake time ticks down, the ganache is rendered molten as the batter shores up around it. In our version, a spoonful of chilled ganache is placed at the center of the cake batter. Many recipes achieve this effect by purposely undercooking the cake, so that the middle is raw batter. The spongy cake has an unabashedly liquid center that bursts forth the moment the chocolaty dam is broken by spoon. If dark chocolate running in rivulets down whipped cream mountains is the backdrop in all of your greatest fantasies, this alluring molten chocolate lava cake recipe is the dessert you’ve been looking for.

Hot lava cake recipe