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

FAQs

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

While both molten cakes and lava cakes typically contain similar ingredients (such as chocolate, butter, eggs, sugar, and flour), the specific recipes may vary. Lava cakes are always chocolate-based, while molten cakes could be made with other flavors like lemon, caramel, or even fruit.

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.

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. Secondly, chocolate lava cake is very time sensitive.

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.

Store. Store leftover lava cakes in the refrigerator for up to 5 days. Reheat in the microwave or in the oven set to warm.

If you don't have ramekins, you can use a 6 count jumbo muffin tin instead (because of the smaller size of the muffin tin cavities, the recipe will then yield 6 cakes). They will need to bake for about 6-7 minutes this way.

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.

Let me introduce you to the cake soak.

When you do this, the cake integrates moisture and flavor, and the sweetened liquid helps preserve the cake's freshness, so a slice can taste just as delicious a couple days after baking.

The technical answer is no, molten lava cake is not raw in the middle. However, the centers of molten lava cakes are under-baked, in the sense that the centers are not fully set. The molten chocolate centers get hot enough to “cook” the eggs to a food-safe temperature, without hardening the batter.

Can I use both butter and oil in cake? ›

Oh yes, you sure can. This recipe has a combination of butter and oil to give off that nice buttery taste while keeping it soft and moist at the same time. Cake using pure butter tends to be more dense and dry compared to adding oil into the batter.

If your cake was cooked to the proper temperature, chances are it is still edible even if it sunk in the center. Check that it's baked through the middle, then try a small piece of your cake. It might not taste good if the ingredient measurements were off. Notice the texture to make sure it's not too dense or spongy.

Use Cooking Spray With Flour

This flour-enhanced spray helps the lava cakes slide out of the pan seamlessly. If you don't have any cooking spray with flour on hand, simply grease your ramekins with butter and dust the inside with cocoa powder to prevent sticking.

Too much: If you accidentally overmeasure your baking soda or baking powder, this can also cause your cake or cupcakes to overexpand in the oven, then sink in the middle upon cooling.

A molten lava cake, also known as a chocolate lava cake or a molten chocolate cake, is a popular dessert that features a rich, decadent chocolate cake with a gooey, melted chocolate center.

Lava Cake Ingredients

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. Sugar: This sweet dessert calls for ⅓ cup of white sugar.

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.