Chocolate is always a good idea! I love all kind of chocolate, but my favorite one is the dark one, combined in two different textures at the same time: cakey and gooey. The perfect food orgasm!
Molten chocolate lava cakes is a favorite of mine for a very long time and it’s a perfect dessert to make for two at the very last minute when you have a huge craving of chocolate. Don’t forget that Valentine’s day is now around the corner. Served with some whipped cream and strawberries on the side, it will be the perfect dessert for your Valentine!
This lovely molten chocolate lava cake was actually featured in an International cookbook last year, where I was asked to participate with two French recipes. This is when I discovered the polemic around the chocolate lava cake. Is it a French dessert? An American one?
While chef Westin Huish claims to have invented molten chocolate cake in New York in 1987, the French chef and chocolatier Jacques Torres has disputed that claim, arguing that this dessert baked in ramekin dishes already existed in France.
I am too young to remember what is the truth and if the dessert already existed in France before 1987 and honestly it doesn’t matter too much to me, as long as this heavenly chocolate lava cake was invented! All I can say is that I remember it as a popular chocolate cake in France during my early years, and after the classic chocolate cake it’s probably the second chocolate cake I learned to bake.
You can easily understand why. This recipe is extremely easy to make, with only 5 main ingredients (chocolate, eggs, butter, sugar, flour), that you mix together. Then everything that matters is the texture, which must be cakey on the outside, and gooey in the inside.
I personaly love to unmold it and present it in a plate, but if you are too lazy or if you can’t wait, you can just dip your teaspoon directly into the ramekin and enjoy this beautiful chocolate lava texture. Heaven!
- ⅔ cup (3.5 oz) dark chocolate, 70% cocoa
- ½ cup (3.5 oz) unsalted butter
- ½ cup (3.5 oz) caster sugar
- 2 large eggs
- 2 tbsp (1.5 oz) all purpose flour, sifted
- Preheat the oven to 380 F (190 C). Butter 4 ramekins and place on a baking tray.
- In a small saucepan, melt together butter and chocolate over medium heat, stirring regularly.
- In a medium sized bowl, mix together sugar and eggs until pale and fluffy.
- Add the melted chocolate, then pour the sifted flour. Stir until combined.
- Divide the mixture among the ramekins
- Put them in the fridge until nearly ready to be eaten, or bake now for 8-10 minutes. The top must be firm to touch but the middle still fell squidgy.
- Carefully run a knife around the edge of each ramekin, then turn out onto serving plates. Serve with whipped cream and berries.