Caution: Lava is a flowin’

I must warn you of two things before you read any further.

First, I have not tested this recipe … but I plan to … and than devour every last morsel to ensure it tastes as good as it looks.  (After all, I must do my research for my readers)

Secondly, I think I’ve gained a few pounds simply by staring at this cake for the last five minutes.

Molten Lava Cake.  Say it with me … Molten Lava Cake.  By far, one of the sexiest desserts out there and perfect for the pending Valentine Day holiday rapidly approaching.  When you slice this cake open, out pours warm, gooey delicious chocolate.

What I like about this recipe, found on Bon Appétit, is that they use a chocolate ganache for the cake’s flowing center verses just under-cooking the cake, which most recipes suggest.  The result?  A slice of sweet heaven on your fork.  Pair that warm chocolate with the coldness of the ice cream, found in the center, and oh my gosh … ecstasy.

So without any further ado – the recipe.


Servings: 4

  • ¼ cup heavy cream
  • 7 ounces bittersweet chocolate, chopped into small pieces, divided
  • 6 tablespoons unsalted butter, plus more for ramekins
  • Demerara or raw sugar (for sprinkling)
  • 3 large eggs
  • cup light brown sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour
  • ½ teaspoon kosher salt

Special Equipment

  • Four 6-ounce ramekins


  • Heat cream in a small saucepan over medium until just beginning to simmer. Place 2 oz. chocolate in a small bowl; pour hot cream over. Stir until smooth. Chill ganache until firm, at least 1 hour.
  • Preheat oven to 425°. Coat ramekins with butter and sprinkle with demerara sugar.
  • Combine 6 Tbsp. butter and remaining 5 oz. 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).
  • 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. Beat in vanilla.
  • Gently fold melted chocolate into egg mixture until incorporated. Fold in flour and salt until smooth.
  • Divide half of batter among prepared ramekins (about ⅓ cup each). Place 1 mounded Tbsp. ganache in the center of each partially filled ramekin. Divide remaining batter among ramekins.
  • Bake until tops are firm but cakes wobble slightly when jiggled, 13–15 minutes. Let cool 30 seconds before inverting onto small plates. Serve immediately.
  • Do Ahead: Ganache can be made 1 week ahead. Tightly wrap and keep chilled.

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