The ultimate chocolate dessert: A soft chocolate cake with a molten chocolate interior.
We have this Italian restaurant in Poland that serves lava cake with a scoop of ice cream and a drizzle of raspberry compote. Sometimes they’ll overcook the dessert but when they cook it just right, it’s quite the spectacle. Warm chocolate lava oozes from within.
For the amount of attention lava cake gets for its complexity- a velvety lava interior buried within a rich chocolate cake- it couldn’t be easier to make.
If you’re looking for an impressive dessert that can be put together within minutes, look no further.
As always, simplicity does come at a cost (albeit a small one). You’ll need to make sure you beat the eggs well- this will give the cake exterior a soft, airy texture- a perfect compliment to that dense lava within. In addition- possibly the most important step- the baking. 7 minutes is perfect for me, you could get away with baking it for two more minutes, but no more. Overcooking a lava cake means cake sans lava. You’ll still end up with a delicious chocolatey dessert- but it won’t be a molten chocolate cake.
There’s a reason why lava cake has won over most hearts.
URLs in this post:
 Print Recipe: http://www.hotchocolatehits.com/2017/02/molten-chocolate-lava-cakes.html/print/
 Chef Jean-Georges Vongerichten and Mark Bittman from the NYTimes: https://cooking.nytimes.com/recipes/1014719-molten-chocolate-cake