The Best Chocolate Lava Cake

This chocolate lava cake recipe inspired by Masterchef is a chocolate cake soufflé with a molten chocolate liquid center. Very safe to eat and easy to make.

I’m so excited. Next week is the season finale of Fox’s Masterchef.  I don’t know about you, but I’m pulling for Christine Ha, the beautiful Vietnamese home chef who bowled the judges and viewers over with her consistent culinary skills. Did I forget to mention she is  visually impaired?  What an inspiration.

I love this show because it nudges me to step out of my comfort zone and try recipes I would have never dreamed of attempting. That is where the inspiration for this chocolate lava cake originated.  Episode 7 contestants battled it out to see who’s cake made the cut (and oozed out that warm chocolatety goodness!)

So I busted out my baking arsenal and went to work on a challenge of my own, minus one Gordon Ramsay standing stern and crossed armed in my kitchen asking me if I’m a complete idiot and pointing and screaming at me (insert British accent here) to “c’mon!” and “get the (bleep) out!”

Is Chocolate lava cake safe to eat?

• Yes it’s completely safe to eat even with a liquid center.
• It’s cooked in a 350 degree oven and the center warms to over 160 degrees
• Bacteria in an egg is killed off at 145 to 158 degrees

How do you make a molten lava cake?

It’s easier than you think, but be prepared to do one or two test cakes. Wanna see my first one?

Not so pretty now is it? (Why do I still hear Ramsay’s voice echoing in my head?)

Here are some more pictures if you’re still hesitant to try.

Disclosure: As an Amazon Associate I earn from qualifying purchases.

I used Ghirardelli bittersweet chocolate squares, discs or chips and mini semisweet chips.

You can also make this ahead of time and cover and throw in fridge until ready to bake. Just bring to room temp before you pop them in the oven.

Fill your ramekins just a smidgen above half full. I used confectioners sugar to coat my ramekins.

Bake at 350 degrees.

How do you know when a lava cake is done?

• The edges of the cake become firm & begin to pull away from the sides of the baking dish.
• The center is jiggly
• A toothpick stuck about a 1/2 inch in from the side will come out clean

Trust me, if I could do this, anyone can. All you need is a little inspiration, determination and practice.  Your reward?  You get to shovel this gooey chocolate lava cake in your mouth!

You also might like this orange crunch cake recipe.

SaveSave

SaveSaveRecipe Type: Dessert

Author: Sherri – The Kitchen Prescription

Prep time: 20 mins

Cook time: 10 mins

Total time: 30 mins

Serves: 4

So easy and worth every decadent chocolately calorie laden bite.

Ingredients

• Chocolate Molten Lava Cake
• 2 sticks butter
• 6 oz bittersweet chocolate
• 2 oz semi sweet chocolate
• 4 whole eggs
• 4 egg yolks
• 1/2 cup organic sugar
• 1 tbsp + 1 tsp cake flour
• Spray Oil (I use organic extra virgin olive oil)
• Confectioners sugar
• 6 small ramekins

Instructions

1. Preheat oven to 350 degrees
2. Melt Chocolate and butter sticks in doubler boiler until smooth.
3. Once melted remove and let sit for 5 minutes.
4. Temper in eggs & yolks two at a time. Whisk until all eggs are incorporated.
5. Add sugar. Whisk.
6. Add cake flour. Whisk until no lumps remain.
7. Divide into 6 ramekins sprayed& lightly coated with confectioners sugar.
8. Place on baking sheets s bake on center rake until edges are firm and center is wobbly.
9. Remove and let sit for a few minutes.
10. Go gently around edges with a paring knife.
11. Put dessert plate over ramekin and invert cake carefully and gently onto plate.
12. Sprinkle with confectioners sugar
13. Top wish fresh berries & mint.
14. Enjoy.