Nowadays, you can find a version of this warm, gooey lava cake nearly everywhere you go, but the original is in a class of its own. Molten chocolate cake is highly sought-after for many reasons; however, at the top of the list is its iconic texture and filling. This dessert features a cakey exterior that houses a decadent center of flowing, warm dark chocolate. The first time you try one, it may seem like magic, but this chocolate molten cake recipe is actually quite easy to make and ready to serve in under an hour.The key is to use the finest quality chocolate — it will make a big difference in the end.
Frequently Asked Questions
How to tell if molten lava cake is done?
The best way to tell if molten chocolate lava cake is done is by analyzing its surface. Once the tops of the cakes are just set and have a light spring when poked, the cake should be fully cooked. (The center should still have a slight jiggle.) However, a toothpick can help determine the cake's doneness with greater certainty; it should come out clean when inserted in the outer edges of the cake but should leave some residue from the batter when inserted in the center.
How long to heat up lava cake?
Lava cake can be reheated after being refrigerated or frozen. If it hasn't been thawed, reheat it in a 400ºF oven for roughly 15 minutes. If it's coming from the refrigerator, nine minutes in a 350ºF oven should do the trick.
Notes from the Food & Wine Test Kitchen
These gooey, decadent cakes are enough on their own, but you can serve them with sweetened whipped cream or vanilla ice cream if you like. Molten chocolate cake is easily one of the ultimate desserts for intimate special occasions, such as Valentine's Day: It's simple, sexy, and indulgent. For an extra surprise, try one of these recipes for molten cakes filled with caramel or molten cakes filled with raspberry sauce.
Make ahead
The batter can be refrigerated for several hours; simply bring it to room temperature before baking. The fully-cooked molten chocolate cakes can also be refrigerated for up to three days or frozen for up to one month in an airtight container.
Suggested pairing
Chocolate is too intense and bitter for many sweet wines but not port. Try this dessert with a ruby port that'll complement the rich chocolate in the lava cake.
