Chocolate lava cake (and the worst photo to ever grace my blog)! Another super simple, pantry staple recipe that comes together in about 10 minutes. You can be digging into warm, melty chocolatey goodness in less than half an hour. Be aware, this dessert is rich. I can usually only finish half (I share with my husband) and I’m good. This recipe is tailored to make 2-4 single serving lava cakes so you don’t end up with so much you have no idea what to do with them, especially now that we can’t really leave the house to share with anyone.
Brief Chocolate Lava Cake History
Chef Jean-Georges Vongerichten claims to have invented molten chocolate cake in 1987, but the French chef and chocolatier Jacques Torres disputes this, arguing this dessert already existed in France. According to Vongerichten, he pulled a chocolate sponge cake from the oven before it was done and found that the center was still runny, but was warm and had both a good taste and texture. Regardless of who invented the dish, Vongerichten has been credited with popularizing it in the US.
Chocolate Lava Cake Recipe
- 1/4 cup (half stick) unsalted butter, melted
- 3 1/2 Tablespoon unsweetened cocoa powder
- 1/4 cup sugar
- 1 1/2 Tablespoon all purpose flour (for GF variation: use teff flour, almond flour, or your favorite GF flour blend)
- 1/4 teaspoon salt
- 1/4 teaspoon ground coffee or espresso powder (optional)
- 2 eggs
- 1/2 teaspoon vanilla
- Preheat oven to 400°F. Get two ramekins ready or butter a few holes in a muffin tin.
- In a bowl, mix together melted butter, cocoa powder, sugar, flour, coffee, and salt. Stir in eggs until smooth. Stir in vanilla. Pour batter into the prepared ramekins or muffin tin.
- If using ramekins, set them in a large baking dish and pour hot water into the baking dish to a level about halfway up the side of the ramekins.
- Bake for 12-15 minutes until the batter puffs but the center is not set. The edges will be firm but the center will be runny. For a muffin tin, check at 8 minutes.
- Serve the cakes in the ramekins or tins or run a knife around the edge of each cake and unmold onto plates. Serve the cakes warm or chilled.