Molten chocolate cake

A popular dessert with a liquid chocolate center

Molten chocolate cake, also known as lava cake, is a popular dessert that combines the elements of a chocolate cake and a soufflé. It is renowned for its rich, gooey center that flows out when the cake is cut, resembling molten lava.

History

The origins of molten chocolate cake are often attributed to French chef Jean-Georges Vongerichten, who claims to have invented the dessert in New York City in 1987. However, the concept of a cake with a liquid center was already known in France. The dessert gained widespread popularity in the 1990s and has since become a staple in many restaurants worldwide.

Preparation

A molten chocolate cake with a scoop of vanilla ice cream

The preparation of molten chocolate cake involves a few key ingredients: chocolate, butter, sugar, eggs, and a small amount of flour. The chocolate and butter are melted together, and then mixed with sugar and eggs. Flour is added to create a batter that is poured into individual molds or ramekins.

The cakes are baked at a high temperature for a short period, typically around 8 to 12 minutes. This allows the outer layer to set while the center remains liquid. Timing is crucial to achieve the desired consistency.

Serving

Molten chocolate cake is often served warm, directly from the oven. It is commonly accompanied by vanilla ice cream, whipped cream, or fresh berries. The contrast between the hot cake and the cold ice cream enhances the dessert's appeal.

Variations

There are several variations of molten chocolate cake, including:

• White chocolate lava cake: Uses white chocolate instead of dark chocolate.
• Peanut butter lava cake: Incorporates a peanut butter center.
• Raspberry lava cake: Features a raspberry coulis in the center.

Culinary Techniques

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Preparing molten chocolate cakes in ramekins

The success of molten chocolate cake relies on precise baking techniques. The batter should be smooth and free of lumps, and the molds must be well-greased to ensure easy removal. Some chefs chill the batter before baking to help control the cooking process and achieve the perfect molten center.

Related pages

• Chocolate cake
• Soufflé
• Dessert
• Baking