Molten Chocolate Lava Cake

About This Recipe

Molten Chocolate Lava Cake — also called chocolate fondant or coulant au chocolat — is one of the most dramatic desserts in the modern restaurant repertoire. Break through the barely-set chocolate exterior with a spoon and warm, glossy, liquid chocolate floods out: the entire experience is engineered to feel like pure indulgence. The dessert was created by accident in 1981 when French chef Michel Bras pulled his chocolate cakes out of the oven too early. The 'mistake' became a sensation. The technique relies on precise timing and good chocolate. Under-baking by design means the outer walls set into a tender cake while the molten centre never firms up. Using chocolate with at least 70% cacao is non-negotiable — it provides the intense, slightly bitter depth that makes the sweet, rich centre extraordinary rather than cloying. The batter can be made up to two days in advance and refrigerated in the ramekins, making this an ideal dinner party dessert. Serve immediately from the oven — the molten effect lasts only about 90 seconds before the residual heat of the ramekin begins to cook the centre through. A scoop of vanilla ice cream pressed against the warm cake creates the perfect hot-cold contrast that has made this dessert an enduring classic.

Ingredients

Serves 4

• 200 gdark chocolate(70% cacao minimum, chopped)
• 120 gunsalted butter(plus extra for greasing)
• 4 largeeggs
• 4 largeegg yolks
• 120 gicing sugar(sifted)
• 50 gplain flour(sifted)
• 1 pinchfine sea salt
• 1 tspvanilla extract
• 2 tbspcocoa powder(for dusting ramekins)

Instructions

1. 1

   Prepare the ramekins

   Generously butter four 150 ml (5 oz) ramekins. Dust with cocoa powder, tapping out the excess. This creates a release layer so the cakes turn out cleanly.

   Using cocoa powder instead of flour for dusting keeps the cakes looking dark and glossy.

2. 2

   Melt chocolate and butter

   Place chopped chocolate and butter in a heatproof bowl set over a pan of barely simmering water. Stir gently until completely melted and smooth. Remove from heat and allow to cool for 5 minutes.

3. 3

   Whisk eggs and sugar

   In a large bowl, whisk together whole eggs, egg yolks and icing sugar until pale and slightly thickened, about 2 minutes.

4. 4

   Combine

   Pour the cooled chocolate mixture into the egg mixture and fold gently with a spatula. Fold in the flour and salt until just combined — do not overmix.

   Overmixing develops gluten and makes the outer cake tough.

5. 5

   Fill and chill

   Divide the batter evenly among the prepared ramekins. At this point, refrigerate for up to 48 hours or proceed immediately.

6. 6

   Bake

   Preheat oven to 200°C (400°F). Bake ramekins on a baking tray for 10–12 minutes. The edges should be set and the centre should still have a slight jiggle.

   Timing is everything. 10 minutes gives a very liquid centre; 12 minutes gives a thick, fudgy centre. Test with one ramekin before baking all four.

7. 7

   Turn out and serve

   Run a knife around the edge of each ramekin. Place a dessert plate on top, flip over firmly and hold for 10 seconds. Lift the ramekin away. Serve immediately with vanilla ice cream or crème fraîche.

Variations

• •

  Salted caramel centre: pipe a frozen ball of caramel into the centre of each filled ramekin before baking.

• •

  Espresso lava cake: add 1 tsp instant espresso powder to the chocolate mixture for a mocha version.

• •

  White chocolate lava cake: use 200g white chocolate and reduce sugar by 30g.

Storage

Filled ramekins can be refrigerated for up to 48 hours before baking. Once baked, lava cakes cannot be stored — the molten effect is lost. Bake to order.

Frequently Asked Questions