The origins of the molten chocolate cake
The chocolate lava cake originated in France in the 1980s by chocolatier Jacques Torres as a happy accident. Torres took a chocolate cake out of the oven before it had finished cooking and discovered the delicious runny centre in the middle. French chef Jean-Georges Vongerichten is credited with popularising the dessert in the United States after serving it in his New York City restaurant in 1987.
Should you serve molten lava cake hot or cold?
It must be warm; otherwise, the liquid centre, which is the star of the cake, will be thick and hard. The liquid filling that comes out of the centre of a perfect lava cake is the parts of the cake batter that are slightly less cooked but still safe to eat.
Melting lava cake: Recipe and ingredients
Discover the ingredients for Venchi's easy molten lava cake recipe below. To perfect this dessert, make sure your oven temperature is accurate and keep a close eye on the baking time; when in doubt, it's better to go under than over.
350g 70% dark chocolate
50g unsalted butter (softened)
150g granulated sugar
4 large eggs
1 teaspoon vanilla extract
pinch of salt
50g white flour
Instructions
Prepare 6 ovenproof ramekins for baking by greasing them generously with butter and lining the bottom with parchment paper.
Preheat the oven to 200°C or 180°C with a fan and place the baking tray you'll be using in the oven to warm up.
Break the dark chocolate into small chunks and place it in a heatproof bowl. Next, melt the chocolate using a double boiler on the stove or in the microwave.
In another bowl, use an electric mix to whisk the butter and sugar, stopping when the mixture is fluffy and light in texture. Then, gradually add the eggs, salt and vanilla to the butter mixture.
Slowly mix in the flour, making sure not to overmix.
Use a spatula to gently add the cooled melted chocolate, stopping as soon as all the ingredients are combined to keep the batter as light as possible.
Divide the cake batter evenly and pour it into the ramekins. Place 1 chocolate into the middle of the cake batter and repeat for every ramekin. Place the ramekins on the baking tray and put it in the oven.
Bake for 10-12 minutes, making sure the middle is soft. As soon as you take the cakes out of the oven, turn them out of the ramekins and place them on serving plates.
Serve warm and enjoy!
Elevate your dessert even further by serving it with Venchi's exquisite range of Valentine's Day chocolates, designed to make every moment even sweeter!
Nutrition Facts
100g slice of cake:
Calories 633
Protein 10g
Carbohydrates 59g
Sugars 44g
Fat 38g
Chocolate molten lava cake in a mug: Save time without sacrificing taste!
A chocolate molten lava cake in a mug is perfect for midnight cravings or enjoying some quiet time. It has all the fudgy, rich goodness of the original recipe, yet it only takes 5 minutes. Here's how to make it:
In a large mug, mix softened butter with boiling water and caster sugar. Then add self-rising flour and cocoa powder until you have a smooth mixture.
Into the batter, push down a few chocolate squares that will form the lava middle.
Put it in the microwave for 1 minute on full power and stick a fork into the cake to check if it's cooked all the way through.