There once lived a brilliant French chef in New York City. He created what he referred to as “simple cuisine,” but what was really spectacular classical French cooking that people all over the world applauded. He won accolades from top food critics, celebrities and the Michelin Star decision makers. One of his signature creations, originally a mistake, was the most decadent, sinful chocolate dessert that I’ve ever had: chocolate lava cake.
Usually topped with a hefty sprinkling of powdery sugar, lava cakes aka molten cakes are often baked in 6 oz ramekins. These individual cakes come out of the oven extra cute. When you dig into the center…
The puffy, souflee-ish little cloud of chocolate loses its innocence and all of its secrets come oozing out. The rich, phenomenal flavor is unique. The texture is luscious. I’ve had it from the master chef himself Jean Georges in NYC during a birthday dinner—and at other restaurants a countless number of times—and thoroughly enjoyed it.
I made the following chocolate lava cake recipe for my son and the rest of my chocoholic family. Although it was too “dark chocolate” for my LO, he ate most of it without provocation. Next time I’ll add a bit of almond milk or cream substitute to the chocolate. My sister, who’s been in love with chocolate since she was a toddler, loved it. Mom, who used to pay for and keep our fundraiser chocolate for herself, said the chocolate lava cake was a bit too rich for her but ate all of it as well.
I loved it too… the soft, spongey outer cake. The rich frosting-like center. The taste of really pure chocolate. I love the bitter undertones of real dark chocolate. Not many additives. I made it twice. The first batch was a little over and not as runny as I like them to be, but the second try was just right and all it took was to watch the baking time and take them out at 6 minutes exactly. The baking time depends on the size of the ramekins.
Without further ado here’s an easy recipe for one of the best French desserts ever! Hope you enjoy it.
Chocolate Lava Cake Recipe
½ cup butter, unsalted
6 oz unsweetened chocolate
2 egg yolks
¼ cup sugar
1 tsp angostura bitters (optional)
1 pinch salt
2 tbs flour
1. Preheat oven to 450 degrees. Butter and flour ramekins.
2. Melt butter with chocolate over a double broiler or in a microwave. Whisk until smooth and lump-free.
3. Preferably with an electric mixer, blend eggs, egg yolks, sugar, angostura bitters, and salt until thick and lemon-yellow pale.
4. Add melted chocolate and butter combo to egg mixture. Pour the batter into four ramekins and bake for about eight minutes. The baking time is dependent on the oven and the size of the ramekins. Tip: If the ramekins are smaller than 6 ounces, then a shorter baking time might work better.
5. Let the cakes cool in the ramekins for a minute before covering each with a dessert plate. Turn each one over, let stand for 10 seconds and then unmold. Top them off with powdered sugar and the most perfect chocolate cake is ready to enjoy.