Best 7 Chef Johns Chocolate Lava Cake Recipes

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If you're looking for a decadent and indulgent dessert that is sure to impress your friends and family, look no further than Chef John's Chocolate Lava Cake. This rich and gooey cake has a crispy outer layer that gives way to a warm, molten chocolate center, creating an explosion of flavor in every bite. With its easy-to-follow instructions and simple ingredients, this recipe is perfect for bakers of all skill levels, and is guaranteed to be a hit at any gathering. So grab your aprons and let's embark on a culinary journey to create this irresistible chocolatey masterpiece!

Let's cook with our recipes!

THE BEST CHOCOLATE LAVA CAKES



The Best Chocolate Lava Cakes image

Go ahead and indulge in these perfectly rich and dreamy chocolate lava cakes! Bittersweet chocolate and espresso powder create a luscious and balanced batter that stays molten in the center during baking.

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 8

6 ounces bittersweet chocolate, roughly chopped
1 stick (1/2 cup) unsalted butter, room temperature, plus 1 tablespoon, melted
1/4 cup sugar, plus more for coating the ramekins
1 teaspoon pure vanilla extract
1 teaspoon instant espresso powder
1/2 teaspoon kosher salt
2 large eggs, plus 2 large egg yolks
2 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 400 degrees F.
  • Brush four 6-ounce ramekins with the melted butter and sprinkle lightly with sugar. Place the ramekins on a baking sheet.
  • Combine the chocolate and butter in a medium microwave-safe bowl. Microwave on high in 30 second intervals, stirring in between each with a rubber spatula until completely melted and smooth, about 1 1/2 minutes total. Add the vanilla, espresso powder and salt into the chocolate mixture and stir to combine.
  • Add the eggs, egg yolks and 1/4 cup sugar to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until fluffy and pale, about 1 1/2 to 2 minutes.
  • With the mixer on low, add the chocolate mixture to the egg mixture, mixing until just combined. Remove the bowl from the stand mixer and gently fold in the flour using a rubber spatula.
  • Divide the batter equally among the 4 prepared ramekins. Bake until the sides are firm but the centers are still soft, 12 to 14 minutes. (A cake tester inserted into the center of each cake should not come out clean.) Do not overbake.
  • Let the cakes cool for 1 minute. Invert onto serving plates and serve warm.

CHEF JOHN'S CHOCOLATE LAVA CAKE



Chef John's Chocolate Lava Cake image

Legend has it that this dessert was the result of a major catering disaster. The dessert for this particular event was to be individual chocolate cakes, but someone took them out of the ovens too soon and the centers were not cooked enough and still liquefied. Well, there was no time to take them off the plates and bake them more, so the chef simply had his wait staff introduce the dessert as Chocolate 'Lava' Cake! Brilliant!

Provided by Chef John

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 1h15m

Yield 4

Number Of Ingredients 10

butter as needed
2 egg yolks
2 eggs
3 tablespoons white sugar
3 ½ ounces chopped dark chocolate
5 tablespoons butter
4 teaspoons unsweetened cocoa powder
3 tablespoons flour
1 pinch salt
⅛ teaspoon vanilla extract

Steps:

  • Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a casserole dish.
  • Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored.
  • Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
  • Stir melted chocolate mixture into egg and sugar mixture until combined.
  • Sift cocoa powder into the mixture; stir to combine.
  • Sift flour and salt into the mixture; stir to combine into a batter.
  • Stir vanilla extract into the batter.
  • Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip.
  • Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles.
  • Refrigerate 30 minutes.
  • Preheat an oven to 425 degrees F (220 degrees C).
  • Arrange the ramekins in a casserole dish. Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins.
  • Bake in the preheated over for 15-18 minutes. Set aside to cool for 15 minutes.
  • Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.

Nutrition Facts : Calories 393.7 calories, Carbohydrate 32 g, Cholesterol 241.2 mg, Fat 28.7 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 16.4 g, Sodium 207.4 mg, Sugar 9.7 g

CHOCOLATE LAVA CAKES



Chocolate Lava Cakes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 10

Baking spray, for spraying custard cups
1 stick butter
2 ounces bittersweet chocolate
2 ounces semisweet chocolate
1 1/4 cups powdered sugar
2 whole eggs
3 egg yolks
1 teaspoon vanilla
1/2 cup all-purpose flour
Vanilla ice cream, for serving

Steps:

  • Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.
  • Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.
  • Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.

CHEF JOHN'S CHOCOLATE LAVA CAKE



Chef John's Chocolate Lava Cake image

Legend has it that this dessert was the result of a major catering disaster. The dessert for this particular event was to be individual chocolate cakes, but someone took them out of the ovens too soon and the centers were not cooked enough and still liquefied. Well, there was no time to take them off the plates and bake them more, so the chef simply had his wait staff introduce the dessert as Chocolate 'Lava' Cake! Brilliant!

Provided by Chef John

Categories     Dark Chocolate Desserts

Time 1h15m

Yield 4

Number Of Ingredients 10

butter as needed
2 egg yolks
2 eggs
3 tablespoons white sugar
3 ½ ounces chopped dark chocolate
5 tablespoons butter
4 teaspoons unsweetened cocoa powder
3 tablespoons flour
1 pinch salt
⅛ teaspoon vanilla extract

Steps:

  • Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a casserole dish.
  • Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored.
  • Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
  • Stir melted chocolate mixture into egg and sugar mixture until combined.
  • Sift cocoa powder into the mixture; stir to combine.
  • Sift flour and salt into the mixture; stir to combine into a batter.
  • Stir vanilla extract into the batter.
  • Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip.
  • Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles.
  • Refrigerate 30 minutes.
  • Preheat an oven to 425 degrees F (220 degrees C).
  • Arrange the ramekins in a casserole dish. Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins.
  • Bake in the preheated over for 15-18 minutes. Set aside to cool for 15 minutes.
  • Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.

Nutrition Facts : Calories 393.7 calories, Carbohydrate 32 g, Cholesterol 241.2 mg, Fat 28.7 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 16.4 g, Sodium 207.4 mg, Sugar 9.7 g

CHEF JOHN'S CHOCOLATE LAVA CAKE



Chef John's Chocolate Lava Cake image

Legend has it that this dessert was the result of a major catering disaster. The dessert for this particular event was to be individual chocolate cakes, but someone took them out of the ovens too soon and the centers were not cooked enough and still liquefied. Well, there was no time to take them off the plates and bake them more, so the chef simply had his wait staff introduce the dessert as Chocolate 'Lava' Cake! Brilliant!

Provided by Chef John

Categories     Dark Chocolate Desserts

Time 1h15m

Yield 4

Number Of Ingredients 10

butter as needed
2 egg yolks
2 eggs
3 tablespoons white sugar
3 ½ ounces chopped dark chocolate
5 tablespoons butter
4 teaspoons unsweetened cocoa powder
3 tablespoons flour
1 pinch salt
⅛ teaspoon vanilla extract

Steps:

  • Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a casserole dish.
  • Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored.
  • Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
  • Stir melted chocolate mixture into egg and sugar mixture until combined.
  • Sift cocoa powder into the mixture; stir to combine.
  • Sift flour and salt into the mixture; stir to combine into a batter.
  • Stir vanilla extract into the batter.
  • Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip.
  • Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles.
  • Refrigerate 30 minutes.
  • Preheat an oven to 425 degrees F (220 degrees C).
  • Arrange the ramekins in a casserole dish. Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins.
  • Bake in the preheated over for 15-18 minutes. Set aside to cool for 15 minutes.
  • Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.

Nutrition Facts : Calories 393.7 calories, Carbohydrate 32 g, Cholesterol 241.2 mg, Fat 28.7 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 16.4 g, Sodium 207.4 mg, Sugar 9.7 g

CHEF JOHN'S CHOCOLATE LAVA CAKE



Chef John's Chocolate Lava Cake image

Legend has it that this dessert was the result of a major catering disaster. The dessert for this particular event was to be individual chocolate cakes, but someone took them out of the ovens too soon and the centers were not cooked enough and still liquefied. Well, there was no time to take them off the plates and bake them more, so the chef simply had his wait staff introduce the dessert as Chocolate 'Lava' Cake! Brilliant!

Provided by Chef John

Categories     Dark Chocolate Desserts

Time 1h15m

Yield 4

Number Of Ingredients 10

butter as needed
2 egg yolks
2 eggs
3 tablespoons white sugar
3 ½ ounces chopped dark chocolate
5 tablespoons butter
4 teaspoons unsweetened cocoa powder
3 tablespoons flour
1 pinch salt
⅛ teaspoon vanilla extract

Steps:

  • Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a casserole dish.
  • Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored.
  • Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
  • Stir melted chocolate mixture into egg and sugar mixture until combined.
  • Sift cocoa powder into the mixture; stir to combine.
  • Sift flour and salt into the mixture; stir to combine into a batter.
  • Stir vanilla extract into the batter.
  • Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip.
  • Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles.
  • Refrigerate 30 minutes.
  • Preheat an oven to 425 degrees F (220 degrees C).
  • Arrange the ramekins in a casserole dish. Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins.
  • Bake in the preheated over for 15-18 minutes. Set aside to cool for 15 minutes.
  • Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.

Nutrition Facts : Calories 393.7 calories, Carbohydrate 32 g, Cholesterol 241.2 mg, Fat 28.7 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 16.4 g, Sodium 207.4 mg, Sugar 9.7 g

CHEF JOHN'S CHOCOLATE LAVA CAKE



Chef John's Chocolate Lava Cake image

Legend has it that this dessert was the result of a major catering disaster. The dessert for this particular event was to be individual chocolate cakes, but someone took them out of the ovens too soon and the centers were not cooked enough and still liquefied. Well, there was no time to take them off the plates and bake them more, so the chef simply had his wait staff introduce the dessert as Chocolate 'Lava' Cake! Brilliant!

Provided by Chef John

Categories     Dark Chocolate Desserts

Time 1h15m

Yield 4

Number Of Ingredients 10

butter as needed
2 egg yolks
2 eggs
3 tablespoons white sugar
3 ½ ounces chopped dark chocolate
5 tablespoons butter
4 teaspoons unsweetened cocoa powder
3 tablespoons flour
1 pinch salt
⅛ teaspoon vanilla extract

Steps:

  • Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a casserole dish.
  • Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored.
  • Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
  • Stir melted chocolate mixture into egg and sugar mixture until combined.
  • Sift cocoa powder into the mixture; stir to combine.
  • Sift flour and salt into the mixture; stir to combine into a batter.
  • Stir vanilla extract into the batter.
  • Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip.
  • Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles.
  • Refrigerate 30 minutes.
  • Preheat an oven to 425 degrees F (220 degrees C).
  • Arrange the ramekins in a casserole dish. Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins.
  • Bake in the preheated over for 15-18 minutes. Set aside to cool for 15 minutes.
  • Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.

Nutrition Facts : Calories 393.7 calories, Carbohydrate 32 g, Cholesterol 241.2 mg, Fat 28.7 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 16.4 g, Sodium 207.4 mg, Sugar 9.7 g

Tips:

  • Use high-quality chocolate with a cocoa content of at least 70% for a rich and decadent flavor.
  • Make sure the butter and chocolate are completely melted and smooth before adding the eggs.
  • Do not overbeat the eggs, as this will make the cakes tough.
  • Bake the cakes in a preheated oven to ensure even cooking.
  • Allow the cakes to cool for a few minutes before serving to allow the centers to set.

Conclusion:

Chef John's Chocolate Lava Cakes are a delightful and indulgent dessert that is sure to impress your guests. With their rich chocolate flavor, molten centers, and easy-to-follow instructions, these cakes are a perfect choice for any occasion. Whether you are a seasoned baker or a novice in the kitchen, you will find that these cakes are a breeze to make. So why not give them a try today and indulge in a truly heavenly dessert experience?

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