Omg Chocolate Lava Cake

"This is over the top death-by-chocolate chocolate cake. If you can't get enough chocolate this is the recipe for you. This is amazing, totally worth the work and to die for. If you are a chocoholic then please try this recipe. You will not be disappointed. I promise, you can't buy lava cake this good in a restaurant. I originally got this recipe from but can't find it online anymore."
photo by a user photo by a user
Ready In:
1hr 45mins
5 cakes




  • Chocolate Lava Centers:.
  • Chop chocolate into pieces. Place in a metal bowl. Heat heavy cream, pour over chocolate and whisk until smooth. Add butter and whisk until incorporated.
  • Place mixture into the refrigerator to cool. Every few minutes whisk until mixture has a frosting like consistency.
  • Put mixture into a plastic bag with the end snipped off. Pipe out cherry sized balls.
  • Freeze until ready to use.
  • Cake Batter:.
  • Chop chocolate into pieces. Place into a metal bowl, add butter. Melt over a simmering waterbath (or double boiler). Remove from heat.
  • Add vanilla extract and 3 egg yolks. Whisk together until chocolate mixture is smooth.
  • Add well sifted cake four and gently incorporate into the chocolate mixture.
  • Place the 3 egg whites into a clean metal bowl, add salt and cream of tartar. Using a whisk or hand mixer, whip egg whites until soft peaks form. Continue to whisk while slowly sprinkling in the sugar.
  • Using a rubber spatula, carefully fold 1/3 of the egg whites into chocolate mixture. Then fold in another 1/3 of the egg whites. Then fold in the last 1/3.
  • Deposit batter into large non-stick muffin tins - fill 3/4 full. Ramekins can also be used; simply butter insides and dust with cocoa powder.
  • Push a chocolate lava center into the center of each cake batter.
  • Bake at 375 F for 15 minutes. Do not overbake or you will lose your lava center!
  • Remove from oven, wait 5 minutes, then unmold onto a wire rack to cool.
  • Serve warm. If you need to reheat, pop it in a microwave for 30 seconds.

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