Chocolate Lava Cake

Are you ready to indulge in a decadent and luscious dessert experience? Let me introduce you to the irresistible Molten Chocolate Cake! This heavenly dessert, also known as Chocolate Lava Cake, is a true delight for chocolate lovers. Imagine cutting into a warm chocolate cake and being greeted by a river of rich, gooey chocolate that flows out like molten lava, crispy praliné and vanilla chantilly? The combination of a light and fluffy cake exterior with a liquid chocolate center is simply divine. Just a few key ingredients like high-quality dark chocolate, butter, and eggs are all you need to create this show-stopping dessert. Whether you're hosting a dinner party or simply craving a sweet treat, Molten Chocolate Cake is sure to impress. Join me in my kitchen as I guide you through the steps to create your own Molten Chocolate Cake masterpiece. Get ready to elevate your dessert game and satisfy your chocolate cravings in the most indulgent way possible!

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Gooey and crunchy

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Chocolate Mixture

Gently melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water (a bain-marie), ensuring the bottom of the bowl does not touch the water. Stir until smooth, then remove from the heat and let cool slightly until warm to the touch. In a large bowl, vigorously whisk the eggs and sugar until the mixture is pale and slightly thickened. Gradually pour the warm chocolate-butter mixture into the egg-sugar mixture, whisking constantly until fully combined. Gently fold in the sifted flour until just incorporated and no streaks remain. Divide the batter evenly among the greased pastry molds. For a touch of sophistication, sprinkle a little fleur de sel on top of each cake.

Baking

Preheat a convection (fan) oven to 350°F (180°C). Bake the cakes until the edges are set but the centers are still soft:
Individual cakes: approximately 9 minutes.
One large cake: approximately 18 minutes.
Let the lava cakes cool in their molds on a wire rack until they reach room temperature. For best results, chill them completely before attempting to remove them from the sheet pan or molds.
Note: If you wish to serve the cakes immediately after baking, carefully transfer each one to a plate using a large offset spatula.

Storage

For best quality, enjoy these chocolate cakes fresh. However, leftovers can be stored in the refrigerator for up to 5 days, or frozen for up to 2 months. When ready to serve, microwave a refrigerated cake for about 45 seconds, or a frozen cake for 1-2 minutes, until just warmed through.

Vanilla Chantilly

Soak the gelatin sheets in cold water to soften. Once bloomed, drain and set aside. Finely chop the white chocolate and place it in a medium, heatproof bowl. In a small saucepan, combine half of the heavy cream with the split vanilla bean (scrape the seeds into the cream). Bring just to a boil over medium heat. Immediately remove from heat, cover, and let infuse for 30 minutes. Reheat the infused cream until hot (not boiling). Pour it through a fine-mesh strainer over the chopped white chocolate. Save the vanilla pod for later use. Let sit for one minute, then mix with the immersion blender. Add the bloomed gelatin and mix. Then mix in the cold heavy cream and the sour cream. Cover and refrigerate overnight.
To Whip:
Using a stand mixer or hand mixer fitted with a whisk attachment, whip the chilled ganache on medium-high speed until it holds medium-firm peaks, similar to a Chantilly cream. Do not overwhip.

Crunchy Praliné

Gently melt the milk chocolate and butter together in a heatproof bowl set over simmering water (or in short bursts in the microwave). Stir until smooth. Remove from the heat and mix in the praliné until fully incorporated. Fold in the crushed cornflakes until evenly coated.
For Individual Lava Cakes:
For this application only, roll the mixture out between two sheets of parchment paper or on a silicone mat to a uniform thickness of about ¼ inch (5mm). Refrigerate until firm, then use a cutter to stamp out disks slightly smaller in diameter than your tart rings. Keep the disks refrigerated until ready to assemble the cakes.