Monday, February 2, 2009

Chocolate Lave Cake 2.0 - Return of Molten Chocolate Love

I finally re-visited my chocolate lava cake recipe, and this new user-friendly version looks better, sounds better, and doesn't call for any extra-large eggs. I don’t remember why the original recipe called for them, but this updated formula uses the standard large variety, which should save me from answering another 300 emails.

The original chocolate lava cake video recipe is probably the most watched, most commented, most emailed, and most linked-to recipe I've ever filmed. Most people like chocolate cake, but when you add "lava" to the name, they go completely mental.
I also had the upcoming Valentine's Day in mind. For you single guys that aren't handsome, don't have money, and can't play a musical instrument, this may be the only arrow in Cupid's quiver. But take heart, it is a devastating weapon when used correctly. End your romantic home cooked meal with this dessert, and watch the magic. Enjoy!



Ingredients:
2 large eggs
2 large egg yolks
5 tbsp butter
3 tbsp sugar
3.5 oz dark chocolate (this is one standard chocolate bar)
3 tbsp flour
4 tsp good (aka expensive) cocoa powder
pinch salt
1/8 tsp vanilla


View the complete recipe

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253 comments:

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Anonymous said...

what are they applying on the top..? what is that white powder.?

Chef John said...

powdered sugar

Anonymous said...

Chef John,

I'm making a batch of these this weekend and have a question regarding ramekin size. I have standard 6oz ramekins which appear to be slightly shallower/wider than yours. How will this impact cooking time?

I've called around and can't find anything at local cookware stores and don't have the time to wait for Amazon to ship to Canada. Please help!

Chef John said...

I wish I could help, but without testing I really couldnt say! Sorry! May be a little less time.

Anonymous said...

Hey jhon erm if your cooking for more than 4 people wouls i have to add more of the ingredients because i am going to cook it for my family and christmas is comming up please reply

Rhys D said...

Chef jhon i am making a batch of these for my family and i was thinking what would the recipie be if there was one more on the table (for 5) please reply

Chef John said...

Sorry, ive never scaled for 5. Prob wouldn't work since adding another egg would make more. Maybe do 1.5 times for 6?

Chef John said...

They are 15oz cans.

Anonymous said...

I used bread flour. what kinds of flour did you use? I practice this cake today, but mine is not get bigger after oven. --; I do not know what is the problem. I will cook this for my mom on her birthday.

Anonymous said...

Dear chef John,

Honestly, this is the best molten lava cake recipe ever!! And i really want to make this for my boyfriend, but the problem is he's a vegan. Do you think i can substitute the eggs with something else? Thanks

Vita

Chef John said...

No idea! I don't think so.

Anonymous said...

What an awesome birthday present this video is!

Joanna said...

I love your recipe! It is easy to follow and my lava cake taste amazing :) Thanks so much!!!!!!!!!!!!!!

Anonymous said...

im 14 and im trying this right now (: wish me luck !

Kyla Stevens said...

Chef John,

This is delicious! Thanks for the video.

I laughed for literally 20 min after the &@$^ &^*&* part. I'm still giggling about it.

What's up with ppl trying to question every part of the recipe? Just follow and it'll turn out great. lol

Anonymous said...

Chef John, I must admit I love your videos. It is the day before Valentine's Day and am anxious to make the Chocolate Lava Cake. It sounds easy and delicious and can't wait.

One question I have for you is where is the full recipe that includes not only ingredients but the directions including time to bake and temp. I know you indicate this in your video which is great but one usually has a print out in front of them and I can't bring my computer into the kitchen to watch/listen to your video. Also in the ingredients you don't mention the 60% dark cocoa specifically so if one doesn't make this right away one could forget this very important detail.

Where can the entire recipe in detail be found please? Thanks so much.

Anonymous said...

Chef John, where can one get a set of the ramekins and casserole dish; I tried this with six oz ramekins and there wasn't batter for four of them. Think I should have used the smaller ones. Delicious however either way. Will try again with the smaller ramekins next time. Your thoughts please?

Chef John said...

i'd look on amazon!

Anonymous said...

dammit....!! another not so quite perfect cooking time...I'm going to have to make this again... darn, darn, darn... hate when that happens!! I'd write more but I have some chocolate I have to clean up and eat...darn.

Zach said...

I found 4 3 in ramekins which seem to be the correct size at the local Walmart for 2.24 each. Just a heads up to everyone looking for them :)

My first batch just came out, I'll let you know how they turned out :)

Steve Selfridge said...

Hi Chef John - Valentines Day emergency! (I'm sure you're getting many of these haha) I did a test run last night, and I had the same problem as an earlier poster - batter very thick (like stick to the spoon). I followed your recipe to the tee. Perhaps I beat the eggs too much? Anyway - today should I try adding anything to the batter to match your consistency on the video?

Anonymous said...

Hey, I'm making this for Valentine's Day! Thanks John :) You make me laugh everyday

Anonymous said...

I made this for Valentine's Day today. I bumped up the chocolate to the 72% cocoa level for the extra chocolate flavor. Unfortunately I overbaked them and there was no gooey center. Yet my husband said they were the best brownies I've ever made. So it's a good thing I didn't tell him what he was eating.

Well Chef John I'll try again and next time I'll cut the baking time back and use the smaller ramekin sizes.

Anonymous said...

Chef John, thanks for such a fantastic recipie. Super easy, not overly sweet, so rich and ooey gooey, chocolaty goodness. I used the Lindt Chili chocolate bar so it had a little spicy kick to it and it turned out fantastic. Yum yum yum yum!!

Anonymous said...

hey chef John,can i use 75% chocolate? and if so, should i increase the amount of sugar?
thanks in advance! =)

Anna said...

Hi chef John, thanks for the great recipe. It tasted amazing, however, did not rise at all. Do u know the reason for this? We ended up with 4 lava cakes that were only about an inch high. I'm going to try making it again now and see if maybe I did something wrong. But I'd appreciate your insight! Thanks! Anna

Anna said...

Hi chef John, thanks for the great recipe. It tasted amazing, however, did not rise at all. Do u know the reason for this? We ended up with 4 lava cakes that were only about an inch high. I'm going to try making it again now and see if maybe I did something wrong. But I'd appreciate your insight! Thanks! Anna

CHEF said...

How is this made with only 3 tbsps of flour? the video just makes it look like you are using a lot more...

Anonymous said...

Hi Chef John - can't imagine you have the patience for another question, but here goes: does it make a difference if you use a bar of baking chocolate instead of a bar of regular chocolate? I used Ghirradeli baking choc and it came out pretty well but the outside cake part had a bit too much of that cocoa-powder feel. I guess if you use baking choc, then cut down on the cocoa?

Anonymous said...

Hi Chef John!

Just a quick question. Most online recipes don't state this, but do you have to wait for the melted chocolate and butter to cool before you add it to the whipped eggs? Most youtube videos just show them adding it in right after melting, but it might not be the case of the video editing :/ Thanks!

Chef John said...

you can add warm!

pau said...

Chef Jon :
U live in Chile ( south América) i realy like you blog , i have a question , i like to do my desert non daily, you think this o can do this cake with margarin ( the problema is that here the only one is ligh) i dont think i work , but a expert opinión is nice before not doping de recepy,
Thank

Chef John said...

sure!

Anonymous said...

Hi John
A lot of fondant recipes ask for caster sugar or ultra fine sugar but is my granulated white sugar good enough to mix for this recipe?

cookinmom said...

Oh my, I wonder what this would be like with a little expresso in it!!!

Anonymous said...

I have made this almost every day for the last 3 weeks (I love that it keeps in the fridge). I serve it with vanilla ice cream. I usually use semi-sweet chocolate (about 40% cocoa) with maybe one ounce of bittersweet and it turns out brilliant regardless. Unlike most cakes this is much less sensitive to the slightest changes so its very useful if you have a busy life style but love chocolate :-D. Kudos Chef John. I love your dessert recipes. Though this is probably the best.

Anonymous said...

Chef John,

If I only have sea salt, would it work? And can I make the recipe amount halved if I don't want to make as much?

Chef John said...

yes and yes!

Anonymous said...

Hi Chef! I'm planning to make this and it's the first thing I'm actually trying to bake.. I'm wondering, are the two eggs and egg yolks just really two eggs? Also, is all-purpose flour the same as flour? The video makes the cake look so delish and I cant wait to try to make it. Thanks!!

Chef John said...

no its as listed, 2 yolks and 2 eggs!

btw, if you've never baked, these kind of recipes can be temperamental. Maybe try the red velvet cupcakes.

Chef John said...

yes, ap is flour

thérèse said...

Chef John, I'm only a budding cook and I guess that I bit off more than I could chew with this recipe! The lava cakes came out completely cooked and completely spongy, not airy and light at all. I obviously cooked them too long, but what did I do to bring on the horrible dense sponginess?

Maria said...

Chef John,

I can honestly say this is one of my ALL TIME favorite desserts. This recipe has been a go-to for all my fancy dinners and whenever I want to make a special treat for my family. EVERYONE loves them! Thank you so so so much for this recipe, and Happy Thanksgiving! I'll also be using quite a few of your recipes for dinner, heh. :)

All For His Glory said...

Gee, I forgot to sift the coco powder! I just made it, and about to chill it! SOO excited!

Jason Lin said...

Is this an 'All Purpose Flour' or a 'Cake Flour'?

attagirl said...

To make this recipe in a mini muffin pan, what oven temperature should I use n for how long should I bake?

Totally love your dessert recipes, but to enjoy them and not start packing on the pounds, I'll have to reduce the portion size.. unfortunately.

attagirl said...

To make this recipe in a mini muffin pan, what oven temperature should I use n for how long should I bake?

Totally love your dessert recipes, but to enjoy them and not start packing on the pounds, I'll have to reduce the portion size.. unfortunately.

Chef John said...

Sorry no idea! I'd have to test.

Lauren Saletan said...

Do I have to serves as soon as they come out of the oven or can I prepare them earlier? Please advise. Thank you.

Anna Berman said...

Hi Lauren. Great question! Chef John is away on a well deserved vacation and I'll be answering questions meanwhile. To get the full effect of these chocolate lave cakes, you need to serve them right away. You can however prepare them ahead of time (before the dinner party, etc) and bake them right in time to serve. Enjoy!

Dj Tripel J said...

Stupid question but how do you put batter into bag?

Ami said...

Question on the cocoa powder: Is it 100% necessary? I really want to make this tonight but I only have 2 bars of chocolate, no powder, and I can't do a store run. :/

Ami said...

Never mind. I asked hubby to pick some up on the way home and made it. :p It was HEAVEN! And I used half dark choc, half milk choc. So take THAT, hah!

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