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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259 comments:
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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!
I wish I could help, but without testing I really couldnt say! Sorry! May be a little less time.
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
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
Sorry, ive never scaled for 5. Prob wouldn't work since adding another egg would make more. Maybe do 1.5 times for 6?
They are 15oz cans.
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.
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
No idea! I don't think so.
What an awesome birthday present this video is!
I love your recipe! It is easy to follow and my lava cake taste amazing :) Thanks so much!!!!!!!!!!!!!!
im 14 and im trying this right now (: wish me luck !
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
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.
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?
i'd look on amazon!
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.
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 :)
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?
Hey, I'm making this for Valentine's Day! Thanks John :) You make me laugh everyday
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.
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!!
hey chef John,can i use 75% chocolate? and if so, should i increase the amount of sugar?
thanks in advance! =)
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
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
How is this made with only 3 tbsps of flour? the video just makes it look like you are using a lot more...
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?
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!
you can add warm!
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
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?
Oh my, I wonder what this would be like with a little expresso in it!!!
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.
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?
yes and yes!
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!!
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.
yes, ap is flour
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?
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. :)
Gee, I forgot to sift the coco powder! I just made it, and about to chill it! SOO excited!
Is this an 'All Purpose Flour' or a 'Cake Flour'?
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.
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.
Sorry no idea! I'd have to test.
Do I have to serves as soon as they come out of the oven or can I prepare them earlier? Please advise. Thank you.
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!
Stupid question but how do you put batter into bag?
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. :/
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!
Chef John,
Its always good and enjoyable to watch the video that you made, very informative...
Wanna ask a question, after baking the lava cake, can I put in the fridge to be eaten later on ??
Of course!
Hello again Chef John,
You're probably sick of monitoring comments on your Chocolate Lava Cakes posts, so here's a true story that I hope will bring you a laugh.
I once made Chocolate Lava cakes (was a different recipe; I only just saw yours) and gave some to a close friend/neighbour's family to enjoy. Lo and behold, when they bit into the first one, they thought it was UNDERCOOKED (that I'd made a mistake with the baking) and threw it in their oven to "complete cooking".
I almost fainted when I found out d:(
Chef John! I want to be your disciple!
I absolutely love your recipes Chef John but I love your personality SO much more! You make me LOVE cooking and prove that anyone can do it! The only thing I will say about this recipe is that you have to have the proper sized ramekins. I bought 4 ramekins specifically for this recipe assuming that they were all a standard size but apparently not. So I was only able to make 2 lava cakes instead of the 4 that you made and the cooking times were off because of the different sizes. I made it work but just thought I would throw that out there for the other novice cooks like me. Keep up the great work!!
Thank you Chef John for these amazing recipes! I made this exact molten cake several times and always turned out great! You are the best!
Hi chef John, does it matter if I use granulated sugar or caster sugar? Thanks!
Hey Chef John! I love your videos~~~ Thanks for helping out home cooks! Quick question: my chocolate keeps seizing when I pour it into the eggs, do you have any guess as to what I'm doing wrong? Should I temper the eggs more, be more careful not to overcook the chocolate, something like that? Each time I've made it, at the exact step where I pour the melted chocolate and butter into the egg and sugar mixture, it gets really thick and bitter, not smooth and liquid-y like yours.
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