Recipes: Molten Lava Cake
As far as desserts go, this molten lava cake is one that shows up dressed to impress! With it’s short cook time, it’s a fantastic choice for dinner party entertainment, and it tastes amazing!
With very little flour in this recipe, the cake gets most of its structure from the eggs, so be sure to whip it real good!
The melted chocolate mixture then is drizzled slowly into the eggs…
Before ending up in your sugar coated ramekins.
I found that these small mason jars work great!
It’s a quick high heat bake, which is great, because you’re not going to want to wait long!
The sugar coating helps the cake slide right out of the jar.
Molten Lava Cake
For the cakes:
- 4 oz (1 stick) unsalted butter, plus more for brushing the mason jars
- 4 oz dark chocolate, diced
- 2 eggs, plus 2 yolks
- 1/2 cup white sugar, plus more for mason jars
- 1 tbsp AP flour
For the ganache:
- 4 oz heavy cream
- 3 oz dark chocolate, diced
- 1 tbsp unsalted butter
For the ganache, combine the chocolate and butter in a bowl. Bring the cream to a boil in a small pan or skillet. Immediately remove and pour over the chocolate and butter. Allow to sit for a minute. Whisk to incorporate. Set aside, at room temperature.
Either over a double boiler or in the microwave, melt the butter and chocolate for the cakes together and whisk until smooth. Meanwhile, place the whole eggs, yolks and sugar in the bowl of a stand mixer and mix with the whisk attachment over medium speed until lightened and double in volume (this will take a few minutes). Turn the speed down to medium-low and slowly drizzle in the melted chocolate and butter mixture. Scrape down the sides of the bowl and mix in the flour by hand (with a spatula).
Preheat your Yoder Smokers YS640 Pellet Grill to 450ºF.
Brush 5-6 (4 oz) mason jars with a thin layer of melted butter. Drain excess butter from the jar. Sprinkle sugar in the jars to coat. Shake out the excess. Pour the batter into the jars, leaving 1/2” of room at the top. Place the jars on a sheet pan and the sheet pan in the grill. Cook for about 15 minutes, until the outsides of the cake are set, but the center still jiggles. Remove from the grill, and allow to cool for a few minutes.
Run a knife around the inside of the jar, around the outside of the cake. Invert on a dessert plate, and remove the jar. Serve the cake next to ice cream and topped with the ganache.