“Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain.”
– Dave Barry.

We have brilliant chef Jean-Georges Vongerichten to thank for the magical chocolate lava cake. Or do we? Not only does chocolatier Jacques Torres also claim to have invented the dish, but Texas housewife Ella Helfrich may have beaten them both to the chocolate lava spill, with her 1966 Pillsbury bake-off second-place winning Tunnel of Fudge cake.

Whoever came up with it, we’re eternally grateful. Because this is one yummy dessert.

The Steps

Grease ramekins and dust with cocoa powder.
Melt butter and chocolate together.
Beat eggs, egg yolks, sugar and salt until mixture thickens and turns pale.
Fold flour and melted chocolate into the egg mixture.
Fill ramekins and bake for 12 to 14 minutes at 425°F.
Invert onto dessert plates and let sit for 10 minutes before un-molding.
Serve with a dusting of powdered sugar and raspberries, or with ice cream or whipped cream, or just all by themselves.

Reality Bakes

This really is such an easy dessert. The only difficult thing is the timing – the cakes really should be served as soon as un-molded, so everyone can see that gorgeous chocolate spilling out when they first dip their forks in.

I like to use a mix of semi-sweet and bittersweet chocolate, which gives a richer taste that isn’t overly sweet. And I love these cakes with vanilla bean ice cream and fresh raspberries. If you can’t get enough chocolate and want a true stunner of a dessert, check out this salted caramel chocolate tart. Or these spicy chocolate cupcakes.

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Chocolate Lava Cakes

Rich and decadent mini chocolate cakes with ooey-gooey chocolate lava inside.

Prep Time 20

Cook Time 14

Servings 4

Author Jen Leigh

Ingredients

Cocoa powder, for dusting ramekins
8 tbsp (1 stick) unsalted butter
7 oz semi-sweet chocolate chips, or mix of semi-sweet and bittersweet
2 eggs
2 egg yolks
1/4 cup sugar
1/4 tsp kosher salt
3 tbsp all-purpose flour

Instructions

Preheat the oven to 425°F. Grease four 6-ounce ramekins and dust with cocoa powder. Place the ramekins on a baking sheet and set aside.
Either in a double boiler over simmering water, or in the microwave in 20-second increments, melt the butter with the chocolate. Stir gently until smooth.
With a hand mixer or in a stand mixer, beat the eggs with the egg yolks, sugar and salt at high speed, until mixture is pale and has thickened.
Fold the flour and the chocolate into the egg mixture. Ladle the batter into the ramekins and bake for 12 to 14 minutes, or until the sides of the cakes are firm but the centers are still soft and gooey. Let the cakes cool for 1 minute, then invert onto serving plates. Let sit inverted for 8 to 10 minutes before unmolding. (Careful – those ramekins get hot.)
Serve alone or dusted with powdered sugar, or with ice cream, whipped cream, and/or fresh raspberries.