Desserts

January 19, 2022

Molten Lava Cake Suprise ( 3 Ways)

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Jaw Dropping Molten Lava cakes. Surprise your guests with different fillings. Salted caramel, PB & J ( Peanut butter &Jam) or Lemon curd. With a few ingredients, 30 minutes you can knock socks off!! And of course leave your guests thinking you are a professional Baker!!

French chef Michel Bras is believed to have invented the molten cake in 1981 after two years of testing. However, Jean-Georges Vongerichten claims he vented it in New York City in 1987 after pulling an under baked cake from the oven to find it tasty and runny in the center. I first decided to take a stab at molten chocolate cake after watching the movie Chef where Carl Casper describe it using a frozen chocolate ganache center instead of under baking. And with that my fascination with MOLTEN GOODNESS began.

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Personally I am all about the frozen center. Since you don't worry as much about over baking plus no need to worry about any parts being raw. Without further Adieu lets cook!!!

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Mise en place!!

ALWAYS ALWAYS!! NEVER MISS THIS

  • Prepare and chill your molten centers ( You want them cold but soft enough that you can quickly roll it into a ball when putting it in the cake batter)
  • Measure out your flour
  • Bring your eggs to room temp
  • preheat oven and measure all ingredients

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The MOLTEN GOODNESS!!!

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The classic molten lava cake is a chocolate cake with a chocolate center. You can never go wrong with that!! Warm delicious chocolate flows when you first dig in. To create a sort of pool for you scrumptious cake. Of course me being me when I make the classic I like to add some spice in the middle: cardamon or nutmeg of a light mix of spices. Of this round of molten I went with some of my favorite flavors. Salted caramel, Lemon curd, and Peanut butter Jam. Of course both the caramel and the curd was home made!! No better way in my opinion

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The plating of the cakes themselves is some of the fun to me. For this I decided to make a strawberry fluid gel and a passion fruit fluid gel. These just added another level of intrigue to the dish. And of course Ice cream was/is a must!!! ooo wee!!! make these I promise you you will start knocking them out the kitchen to impress all your guests! your taste buds will also thank you!!

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Salted Caramel:

Salted caramel goodness

Lemon Curd:

Citrus and tropical notes

Peanut Butter Jam:

PB & J Child hood revisited

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Molten Lava Cake Suprise ( 3 Ways)

Jaw Dropping Molten Lava cakes. Surprise your guests with different fillings. Salted caramel, PB & J ( Peanut butter &Jam) or Lemon curd. With a few ingredients, 30 minutes you can knock socks off!!

Author:

Pierro

Prep:

20

min

cook:

18

min

total:

38

Hour

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Ingredients

Cake:

  • 4oz. Baker's Chocolate ( Semi Sweet) Chopped up
  • 2 Large Eggs & 2 Egg Yolks
  • 1/2 Cup Flour
  • 1/2 Cup Unsalted Butter.
  • 1/2 cup Sugar

Instructions

Lava Filling:

  1. Prepare either your curd or salted caramel best to prepare a day ahead to allow full cooling and setting
  2. If using store bought be sure to put a small amount in small flat plates and chill till set ( You want it like a frozen chocolate ganache)
  3. For the PB and J melt the peanut butter and Jam in microwave safe container and allow it to cool before putting in fridge to set fully
  4. Leave filling in frisged/freezer untill ready to use.

Cake:

  1. Preheat Oven to 375°F
  2. Generously butter 4 ramekins and dust with cocoa powder.
  3. On medium heat melt chocolate and butter while whisking until smooth, the remove form heat and set aside. DO NOT allow it to boil. you can also do this in a microwave at 15 second increments whisking in between.
  4. In a separate bowl beat Eggs,Sugar,Salt until combined. Add chocolate mixture and fold with spatula until fully incorporated.
  5. Add in flour slowing and mix with spatula or whisk until combined.
  6. Evenly divide batter into your ramekins leaving enough to cover filling.
  7. Spoon filling into center of each ramekin and cover with remaining batter
  8. Bake in center of over for 15 - 20 minutes. This will depend on your oven of course. You ant the edges to be FIRM and SOLID with the middle still a little soft/ jiggly.
  9. Remove from m oven and allow to cool for 3 minutes, Run a knife along edges and invert onto your serving plates.
  10. Be sure to prepare your topping and garnishes in advance as these are best served immediately. You can top with ice cream ( my favorite), dust cocoa powder, chocolate or caramel sauces etc. your imagination is your only limiting factor
  11. DIG IN WATCH THE LAVA FLOW AND ENJOY!!

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