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Chef John's Chocolate Lava Cake

Chef John's Chocolate Lava Cake

  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    1 h 15 m
Chef John

Chef John

Legend has it that this dessert was the result of a major catering disaster. The dessert for this particular event was to be individual chocolate cakes, but someone took them out of the ovens to soon and the centers where not cooked enough and still liquefied. Well, there was no time to take them off the plates and cook them more, so the Chef simply had his wait staff introduce the dessert as Chocolate 'Lava' Cake! Brilliant!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 254 mg
  • 85%
  • Sodium:
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a casserole dish.
  2. Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored.
  3. Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
  4. Stir melted chocolate mixture into egg and sugar mixture until combined.
  5. Sift cocoa powder into the mixture; stir to combine.
  6. Sift flour and salt into the mixture; stir to combine into a batter.
  7. Stir vanilla extract into the batter.
  8. Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip.
  9. Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles.
  10. Refrigerate 30 minutes.
  11. Preheat an oven to 425 degrees F (220 degrees C).
  12. 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.
  13. Bake in the preheated over for 15-18 minutes. Set aside to cool for 15 minutes.
  14. Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.
  15. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

itachandra
113

itachandra

4/10/2012

I had a similar old recipe which I love, but then I tried to follow this recipe, just change a little bit of the way to melt the chocolate (I melted it on a steamer, beware of the condensation, and just melted it halfway then continue mix the mixture with spoon until completely melted, so it will not be lumpy). I served it in the ramekins, because the top of my cake was cracked, so I thought it will look cool just like that. And I served it with vanilla ice cream, perfect!! If you love chocolate then you'll love this recipe, I for sure will make it again and again. Picture uploaded :)

ITSWONDERCHICK
80

ITSWONDERCHICK

5/12/2012

This is a great easy recipe. Just a little note. If you are not as strong as John you should definitely use a hand mixer. So that you get the right consistency with your eggs and sugar mix. Mine came out a little flat but I believe that it was because of the consistency of my egg and sugar mixture. It still came out great! Thank you very much John! This turned out to be a great ending to our mother's day dinner.

miknayvz
79

miknayvz

5/5/2012

Followed the recipe to the dot. Crunchy exterior until you hit the center---dark molten choco delight!!! This recipe is a keeper. Thanks Chef John.

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