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My review
Chef John's Chocolate Lava Cake
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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 too soon and the centers were not cooked enough and still liquefied. Well, there was no time to take them off the plates and bake them more, so the chef simply had his wait staff introduce the dessert as Chocolate 'Lava' Cake! Brilliant!"
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Ingredients
1 h 15 m servings 394Original recipe yields 4 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a casserole dish.
- Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored.
- Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
- Stir melted chocolate mixture into egg and sugar mixture until combined.
- Sift cocoa powder into the mixture; stir to combine.
- Sift flour and salt into the mixture; stir to combine into a batter.
- Stir vanilla extract into the batter.
- Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip.
- Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles.
- Refrigerate 30 minutes.
- Preheat an oven to 425 degrees F (220 degrees C).
- 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.
- Bake in the preheated over for 15-18 minutes. Set aside to cool for 15 minutes.
- Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 185238 Ratings
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Most helpful positive review
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, ...
Most helpful critical review
6/18/2012
I hate leaving bad reviews, but this just didn't work. I went over the recipe last night 20+ times. I did everything as stated. The batter was so thick, and came out like a brownie. I even t...
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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, ...
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...
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.
10/18/2012
Wonderfully rich! Warning however!! I tried this recipe to test it before I served it to company and made 4. With 4, as the recipe called for, it turned out exactly as expected at 18 minutes in...
6/18/2012
I hate leaving bad reviews, but this just didn't work. I went over the recipe last night 20+ times. I did everything as stated. The batter was so thick, and came out like a brownie. I even t...
7/3/2012
oh wow!!!! This is unbelievable! My daughter and I were watching MasterChef and they made a chocolate lava cake. I had to make it, so I went to my favorite website! This recipe was so simpl...
5/21/2012
Tried this recipe tonight for dinner. It was fantastic, just like you would get a restaurant. I made 4 of them. My hubby ate 2 right away! Was very easy, though I didn't use the ziplock bag...
5/12/2012
Outstanding! I made it and I've never made anything as exotic before and it turned out incredible! Thanks for the detailed instructions!
7/8/2012
Followed the recipe exactly and they didn't rise at all. The batter was really thick which is when I got suspicious. Basically made brownies.