Chocolate lava cakes were invented by French Chef Jean George Vongerichten in 1987 and with that, I’ve been eating them my entire life but never until this day had the courage to make it myself. Turns out that this intimidating cake wasn’t that hard to make after all. Essentially it is undercooked which is why it has the delicious molten chocolate lava center. We tested out making the famous cake in 3 different sizes to see how big it could get. Learned that you can make it any size you want and you’ll still have that molten effect. Use the same recipe below just bake it longer if it is bigger. (Please keep in mind this recipe is for a large batch of cake batter, cut in 1/2 or 1/4 if you’d like to make less cake. )
- 12 oz Chocolate
- 1½ cup Heavy Cream
- 5 sticks unsalted butter
- 30 oz chocolate
- 10 eggs
- 10 egg yolks
- 1¼ cup sugar
- 1 tsp salt
- 10 tbsp all purpose flour
- First make the ganache by melting 12 ounces of chocolate with 1½ cup heavy cream using the double boil method. Whisk gently to blend and refrigerate for 2 hours OR until firm
- Scoop ganache balls and set on parchment paper.
- Once the ganache is prepared preheat oven to 450°F.
- Butter and lightly flour ramekins and tap out excess flour. Place on a baking sheet.
- In a double boiler, over simmering water, melt butter and chocolate. Whisk chocolate until smooth.
- In a stand mixer beat eggs with the egg yolks, sugar, and salt at high speed until thick and pale.
- Fold chocolate mixture into the egg mixture along with the flour.
- Spoon the batter into the ramekins, place a chocolate ganache ball inside, and bake for 12 minutes for the small ramekins. Bake for about an hour for the large dish.
- Let cool for a few minutes then cover with a plate and flip. Garnish with powdered sugar and fresh fruit.