Lemon Lava Cake Recipe - w/ White Chocolate (2024)

FAQs

What is the difference between molten lava cake and lava cake? ›

Lava cakes are typically small individual-sized cakes baked in a ramekin. In summary, molten cake is a broader term that can refer to cakes with a liquid center, whereas lava cake is a specific type of chocolate cake with a melted center.

In the 2014 movie "Chef," chef Carl Caper, portrayed by Jon Favreau, argues that chocolate lava cake isn't just "undercooked chocolate cake." The "molten" aspect of the dessert comes from a disc of frozen chocolate ganache that melts in the center of the treat as the cake bakes around it. He's not wrong.

Use room temperature eggs.

Cold eggs can break the emulsion of the sugar and butter, so the batter loses air cells, resulting in baked cakes that are grainy or flat in texture, dry or dense. Room temperature eggs hack: Add warm (not hot) tap water to a bowl then add eggs (still in their shells) for at least 20 minutes.

Storage: Leftover cakes (take them out of the ramekins while still warm) can be wrapped tightly and refrigerated for up to 3 days. There will be less of a molten center than when they are freshly baked.

The idea behind it is to have a warm cake with a warm to hot center. If you're served a room temperature or cold lava cake, send it back. Some high volume restaurants will pre-bake them, and then pop them into a microwave or hot oven to warm them before serving. This type of dessert should always be warm, never cold.

Molten chocolate cake is a French dessert that consists of a chocolate cake with a liquid chocolate core. It is named for that molten center, and it is also known as mi-cuit au chocolat, chocolat coulant ("flowing"), chocolate lava cake, or simply lava cake.

If you don't have ramekins, you can use a standard muffin pan. Grease 6 muffin pan cups and dust with cocoa powder to prevent the lava cakes from sticking. Because your lava cakes will be slightly smaller, you'll get 6 lava cakes instead of 4. Bake at 425°F (218°C) for 8–10 minutes.

If you over mix the cake batter, your molten lava cake is going to collapse or sink in. Reason being when you over mix the batter, you are incorporating too much air bubble into the batter resulting it in losing its structure to hold the cake together.

Absolutely! After making the Chocolate Lava Cake batter and filling the ramekins, cover and refrigerate for up to 1 day.

This is a tricky one. The technical answer is no, molten lava cake is not raw in the middle.

What can I use instead of ramekins? ›

You can use any pans you want, for example, a round or square cake pan, as long as it fits into another pan as a water bath.

Originally from France, lava cakes are made from a combination of eggs, chocolate, sugar, butter, and flour. The outside is a dense chocolate cake while the inside is essentially uncooked cake batter brought to temperature for safety.

The contrast of hot and cold is wonderful. You can also serve them with a dollop of softly whipped cream or clotted cream. Leftovers can be refrigerated and enjoy this cake cold, at room temperature, or reheated in the microwave.

Lava cakes typically include eggs so a common question, given that the center is molten, is if Lava Cakes are safe to eat. These Chocolate Peanut Butter Lava Cakes are baked at 425 degrees so the batter is able to reach 165 degrees in the center, rendering them safe to eat.

These are the ingredients you'll need to make the this lava cake recipe: Chocolate: Make sure to use good quality semisweet chocolate for the most delicious results. Butter: A stick of butter lends richness, moisture, and flavor. Eggs: Three eggs add more moisture and help bind the batter together.

Meanings and definitions of "molten lava cake"

A chocolate cake containing hot chocolate sauce which flows out from the middle. noun.

The ingredient list is short — butter, chocolate, eggs, sugar and flour — and the video that accompanies this recipe shows exactly how the magic of the chocolate-oozing molten cake comes to be.

“Molten” is now usually used of hard materials liquified by very high heat, like lava, glass, and lead. Most other substances are “melted,” though some people like to refer to “molten cheese” and a popular dessert is called “molten chocolate cake,” perhaps to emphasize its gooey, lava-like character.