How to Make Incredible Molten Chocolate Cake at Home
Check out this amazing molten chocolate cake recipe. Each bite is a symphony of rich flavors and velvety textures, a perfect blend of a moist chocolate cake and a warm, gooey chocolate center that oozes with every heavenly bite.
Embark on a culinary adventure with this meticulously crafted recipe. The journey begins with a premium blend of dark and milk chocolates, melted to a silky smoothness.
Whisked with eggs, sugar, and a hint of vanilla, the batter achieves a luscious consistency that bakes to a delicate outer crust while maintaining its molten interior. The magic lies in the precise timing—the cakes emerge from the oven with just the right amount of molten lava, ensuring a flawless balance between a cakey structure and a liquid chocolate core.
Garnished with a dusting of powdered sugar or a dollop of freshly whipped cream, each serving offers a sensory journey that captivates chocolate lovers and dessert enthusiasts alike. Whether shared at a dinner party or savored as a solo indulgence, this molten chocolate cake recipe promises to elevate any occasion with its sumptuous flavors and unforgettable appeal.
Interesting History of Molten Chocolate Cake
Molten chocolate cake, also known as chocolate lava cake, has a fascinating history dating back to the late 20th century. While its origins are debated, the dessert gained popularity in the 1980s and 1990s as a modern classic in upscale restaurants and culinary competitions.
One captivating tale credits the creation of molten chocolate cake to the renowned French chef Jean-Georges Vongerichten. The story goes that he accidentally undercooked a chocolate sponge cake, resulting in a gooey center. Instead of discarding the ‘mistake,’ he served it with a dollop of vanilla ice cream, and the rest is history. This serendipitous moment sparked a trend that quickly spread across fine dining establishments worldwide.
Another theory suggests that the concept of a cake with a liquid center has been around longer but was popularized and refined by chefs experimenting with chocolate desserts in the latter part of the 20th century.
Regardless of its exact origins, molten chocolate cake's enduring popularity is a testament to its luxurious blend of textures and intense chocolate flavor. Its journey from a kitchen mishap to a dessert icon is a testament to the creativity and innovation within the culinary world, proving that sometimes the best creations arise from unexpected beginnings.
Important Tip
It is crucial not to add water to melted chocolate because water can cause it to seize. When chocolate seizes, it becomes thick, grainy, and lumpy, making it unusable for many recipes, including molten chocolate cake.
Here's why water causes chocolate to seize:
- Chemical Reaction: Chocolate is an emulsion of cocoa solids and cocoa butter. When water comes into contact with chocolate, it disrupts this delicate balance. The water causes the cocoa solids to clump together and separate from the cocoa butter, resulting in a gritty texture.
- Loss of Smooth Texture: Melted chocolate should have a smooth and glossy texture, essential for achieving the desired consistency in recipes like molten chocolate cake. Adding water ruins this texture and makes it difficult to achieve the right consistency for the cake batter.
- Difficulty in Melting: Once the chocolate has seized, returning it to its original smooth state is challenging. Attempts to heat or stir seized chocolate usually worsen the texture, compounding the problem.
To prevent water from getting into melted chocolate:
- Use dry utensils and bowls when melting chocolate.
- Ensure that the chocolate is dehydrated before melting it.
- Use gentle heat and stir frequently to melt chocolate slowly without overheating it.
By following these precautions, you can maintain the integrity of the chocolate and ensure your molten chocolate cake turns out as rich, smooth, and decadent as intended.
📖 Recipe
Molten Chocolate Cake Recipe
Equipment
- Double boiler
- 4 oz disposable aluminum cups
Ingredients
- 1 lb chocolate we used those chocolate chips you buy for cookies
- 1 pound butter
- 5 oz sugar
- 4 oz sifted flour
- 10 eggs
- powdered sugar for dusting at the end
Instructions
- Set up a double boiler with a large stainless steel mixing bowl over a pot of simmering water. You can buy a double boiler, but setting one up using the pans you already own is just as easy. Just ensure no water splashes up and gets into the chocolate.
- Melt the butter and chocolate in the double boiler, using a spatula to prevent the chocolate from burning while you combine the two ingredients. You want the consistency at the end to be silky.
- While the chocolate is melting, whip the sugar, eggs, and egg yolks together in a Kitchen Aid mixer until they triple in volume. For us, it was when the mixture reached the top and was just about to overflow the mixing bowl. You can eyeball what three times the volume would look like if you cut this recipe in half.
- If you don't have a Kitchen Aid mixer, try using an electric hand mixer. However, without having your hands free, the next steps will be harder. So this is a great recipe to make with your spouse or even your kids.
- Once the eggs and sugar reach triple volume, slowly fold in the melted chocolate using the spatula to scrape any chocolate sticking to the sides. On the kitchen aid mixer we were using, I ran it at almost full speed while the eggs and sugar were mixing but turned it down to 2 when I folded in the chocolate.
- With the mixer still running at a slower speed, fold in the sifted flour into the chocolate and egg mixture and immediately stop the machine. Lower and remove the mixing bowl, remove the mixing whisk, and stir the mixture by hand, scraping along the sides to ensure everything is well combined. Be careful not to over-mix at this point.
- Pour the mixture into the buttered and floured tins and bake at 350° F for about 5 minutes. The sides should be set but the centers should still be quite wiggly.
- When done, remove the cakes from the oven and gently remove them from the tins by turning them over and gently tapping the sides and bottom of the tins onto the serving plate.
- Sprinkle a little powdered sugar over the top and serve.
Stan - Just Desserts Mystery Theater
Sounds great. I am trying to make mini servings in cup cake tins. No doubt need the paper liners. Any guess as to how long to bake? Totally willing to try and experiment for the exact best time.
Rico Devon
This looks really good. But to make less INCREDIBLE MOLTEN CHOCOLATE CAKES, you have to cut the amount in half, am I correct?
Monica
when you say 10 eggs and 10 egg yolks do you mean ten whole eggs with the yolks OR 10 whole eggs with an additional 10 egg yolks????
RG
This recipe calls for 20 eggs total but remember this makes a lot of Molten Chocolate Cakes. You can always cut the recipe in half or use the 10 egg whites for making omelets.
kylee
im only 14 but i love to cook.this looks really great but i will save to try it for a couple of years! lol. but this looks like a great recipe!! great job! see you in a couple of years!!! 🙂
RG
Hi Kylee,
Look forward to reading your posts and recipes in a few years. Keep cooking!
samantha wien
This seemed as if it would be perfect....there must be a mistake in the baking time of 5 minutes !!!! Please verify. Thanks.
RG
Hi Samantha,
We made this recipe two years ago so I don't remember exactly how long we baked them but I did check the recipe they gave us and it does say 5 minutes in a preheated oven.
I then asked my pastry chef friend and she thought it might be more like 10 to 15 minutes but it really depends on the oven you are using. Saying that, I would start with 5 minutes and if they don't look done, continue for another 5 minutes and check again. If you do make this at home, please get back to us and let us know how much time worked for you.
RG
Devin
This looks amazing! I am 15 and want to be a pastry chef so I'm looking into the programs. Thank you so very much for all the amazing recipes.
-Devin
Jodie Cheong - Singapore
hi RG,
Can the mixture be left overnight before we put them put to bake?
Jodie
RG
Hi Jodie, I'm not sure but because Chef Jeff put them in the freezer even though we were going to eat them that night suggests to me not to leave them overnight but I will ask around and see what some of my pastry chef friends say.
nick
got it spot on the third time
Randa
Hi, thanks for the yummy recipes:
I'm on a low sugar/ low carb life-style and was wondering if when substituting the sugar and flour would I use the same quantities as listed
5 oz sugar = 5oz stevia?
4 oz sifted flour = 5oz almond/flax meal?
Thanks!
Hi Randa, I'm not sure but I will see what pastry chef Jenni has to say and maybe we can get some responses from other low sugar/ low carb home cooks who read this blog. - RG
alex akers
I'm almost 15 and I love to bake and sooner or later I'm going to be a culinary chef after culinary school!!!
kris
Looks yummy!
I just turned 13 and I love to bake. I have plans to open my own cupcake shop when I'm older. Thanks for the recipes!!! Kristen
michelle
i am 15 years old and i will love to become a pastry chef so i am working as hard as i can.
Danika Noble
Love your website! Thanks for taking the time to share with everyone.
Mircea
I feel ya on this one. Sometimes I just don’t get it. I don’t do the “Seasonal decor” thing I think it’s a little weird .and kinda excessive. But - I do enjoy decorating for Christmas. The older I get the more effort I want to put into it. Plus with the advent of things like Pintrest it’s hard to not get that temptation, you know? I’m trying to hold off on Christmas music because I know I’ll get sick of it before then. My #1 holiday must is cinnamon scents - candles, oils, potpourri, etc. I love it!
Laura
where do you buy your tins?
Either online or at on of the local gourmet stores. - RG