QiMeal
Molten Chocolate Lava Cake
Molten Chocolate Lava Cake · ready in 37 min · 8 servings · 430 kcal per serving · medium · 6 ingredients
A French restaurant classic with a tender cake shell and a glossy chocolate heart that spills out when the spoon breaks through.
- Prep
- 21 min
- Cook
- 16 min
- Total
- 37 min
- Serves
- 8
- kcal
- 430
- Difficulty
- medium
Ingredients · 8 servings
- 200 gDark chocolate, chopped
- 180 gButter, divided
- 4Egg, beaten
- 120 gSugar
- 50 gFlour, sifted and divided
- 2 gSalt, fine
Equipment
oven, stovetop, mixing bowl, heatproof bowl, whisk, saucepan, sieve, ramekin, baking tray, oven mitt, pastry brush, rubber spatula
Instructions
- Prepare Station
Gather dark chocolate, butter, egg, sugar, flour, and salt, then set out 8 ramekins, a scale, bowls, whisk, saucepan, sieve, tray, and oven mitts. · 4 min
What to look for: All ingredients are measured and tools are within reach
- Coat Ramekins
Butter each ramekin with 20 g butter, dust with 10 g flour, tap out excess, and place them on a baking tray. · 4 min
What to look for: Ramekins have a thin even flour coating
- Heat Oven
Heat oven to 204°C / 400°F and warm water in a saucepan until gently simmering for a double boiler. · 3 min
What to look for: Water sends up gentle steam without boiling hard
- Melt Chocolate
Melt chopped dark chocolate with 160 g butter in a heatproof bowl over the simmering water, stirring until smooth and glossy. · 5 min
What to look for: Chocolate mixture is shiny and fully smooth
- Whisk Eggs
Whisk egg, sugar, and salt in a mixing bowl until pale, thick, and slightly ribboned when the whisk is lifted. · 3 min
What to look for: Egg mixture looks lighter and falls in soft ribbons
- Fold Batter
Fold the warm chocolate mixture into the eggs, then sift in the remaining flour and fold just until no dry streaks remain. · 3 min
What to look for: Batter is glossy, dark, and evenly combined
- Fill Ramekins
Divide batter among ramekins, filling each about 75 percent full, then smooth the tops without pressing out air. · 2 min
What to look for: Each ramekin is evenly filled with a level surface
- Bake Cakes
Bake until edges are set and centers still tremble softly, about 10 to 12 minutes for a flowing core. · 11 min
What to look for: Edges look baked while the middle gently wobbles
- Serve Warm
Rest cakes for 1 minute, loosen edges with a small knife, invert onto plates, and serve immediately while the centers flow. · 2 min
What to look for: Cakes release cleanly and chocolate flows when cut
Nutrition (per serving)
| kcal | 430 |
|---|---|
| Protein | 6 g |
| Carbohydrates | 32 g |
| of which sugars | 21 g |
| Fat | 31 g |
| of which saturated | 19 g |
| Fibre | 3 g |
| Sodium | 141 mg |
Nutri-ScoreE
Allergens
Contains: gluten, milk, eggs
May contain: soybeans, tree nuts, peanuts
Storage and reheating
- Fridge: up to 2 days
- Freezer: yes, up to 1 months
- Warm refrigerated cakes for 6 to 8 minutes, but expect a less fluid center than when freshly baked.
Ingredient substitutions
Dark chocolate
- Bittersweet dark chocolate: Use a bar around 60 to 70 percent cocoa for a balanced molten center
Butter
- Unsalted butter: Use the same amount and keep the added salt in the recipe
Egg
- Large egg: Use eggs close to 50 g each without shell for the intended texture
Sugar
- Caster sugar: Dissolves quickly and keeps the batter smooth
Flour
- Cake flour: Gives a slightly softer shell while keeping the center molten
Salt
- Fine sea salt: Use finely ground salt so it disperses evenly in the batter
