Try these lava cake recipes! A dessert that spreads on your plate

Enjoy the fondant recipe 9 times differently and fall in love 9 times the same way!

Try its classic form with dark chocolate or be brave and bake its red velvet form or enjoy it with a salted caramel filling!

The options are endless and we have prepared for you the best ones that no one can resist!

As they say, there is strength in simplicity!

Chocolate fudge

Chocolate lava cakes with a delicious melted chocolate center consist of 6 basic ingredients. This surprisingly easy dessert, prepared in just 25 minutes, is a sure bet in all circumstances. If you don’t have lava cake tins, follow our instructions and use a muffin tin.

What will we need

1. 170 g of quality semi-sweet chocolate
2. 115 g of unsalted butter
3. 30 g plain flour
4. 60 g of powdered sugar
5. Pinch of salt
6. 2 eggs
7. 2 egg yolks

For decoration

1. Ice cream
2. Raspberries
3. Chocolate syrup

Method

1. Spray fondant molds with spray oil or grease with butter and dust with cocoa (muffin molds can also be used)
2. Preheat the oven to 220 degrees
3. Chop the chocolate coarsely
4. Put butter in a heat-resistant bowl and add chopped chocolate on top
5. We turn on the microwave oven at high power, heating it in 10-second intervals
6. Stir the chocolate every time you turn off the oven until it is completely smooth
7. We’ll put her aside.
8. In a small bowl, whisk together the flour, icing sugar and salt
9. Beat the eggs and yolks together until they combine into a creamy consistency
10. Pour the sugar mixture and eggs into the bowl with the chocolate
11. Mix everything together slowly with a rubber spatula or wooden spoon
12. The dough will be slightly thick
13. Pour the chocolate batter evenly into each prepared fondant or muffin tin
14. Place the tins on a baking sheet and bake for 12-14 minutes until the sides are firm and cooked BUT the top and center are still soft
15. If baked in a muffin tin, the chocolate fudge only takes about 8-10 minutes to bake
16. Let them cool for 1 minute, then cover each mold with an inverted plate and turn them over
17. We use oven mitts because the molds are hot!
18. The chocolate lava cakes should release easily
19. If we used a muffin tin, release the cakes from the tin with a spoon and place them on a plate
20. Add topping or decoration and serve immediately

Peanut butter fondant

Homemade chocolate lava cakes with peanut butter are the pinnacle of deliciousness. Each fluffy and warm lava cake is filled with melted peanut butter and topped with vanilla ice cream. Are you drooling already?

What will we need

1. 170 g of high-quality semi-sweet chocolate
2. 115 g of butter
3. 30 g plain flour
4. 60 g of powdered sugar
5. Pinch of salt
6. 2 eggs
7. 2 egg yolks
8. 45 g of peanut butter

For decoration

1. Ice cream
2. Melted peanut butter
3. Chocolate syrup

Method

1. Grease each baking dish with butter or spray with oil and sprinkle with cocoa
2. Turn on the oven at 220 degrees
3. Coarsely chop the chocolate
4. Add butter to a glass bowl and sprinkle chopped chocolate on top
5. Place the bowl in the microwave and heat, stirring occasionally, until completely smooth and dissolved
6. We’ll put her aside
7. In a small bowl, whisk together the flour, sugar and salt
8. Beat the eggs and yolks together until combined
9. Pour the egg and powdered sugar mixture into the bowl with the chocolate
10. Mix everything slowly into a smooth dough without lumps
11. The dough will be slightly thick
12. Pour the chocolate mixture evenly into each prepared bowl
13. Add peanut butter to the top of each dough and press it lightly into the dough with a spoon
14. Place the baking pans with the fondant batter on a baking sheet and bake for 12-13 minutes, until the sides are firm and the top still looks undercooked
15. Let cool for 1 minute
16. Then carefully turn each mold onto a plate
17. The lava cakes should come out of the pan easily
18. We serve immediately

Lemon lava cake

The best lemon fondant with creamy lemon filling and fluffy snow frosting. An easy recipe for a lava cake that will completely captivate you with its light taste.

What will we need

1. 2 eggs
2. A cup of sugar
3. A cup of heavy cream
4. 1 ½ cups plain flour
5. 4 teaspoons of baking powder

For the lemon filling

1. Juice of 3 lemons
2. 75 g of butter
3. ½ cup of sugar
4. Egg
5. 3 egg yolks

For the frosting

1. 3 egg whites
2. ½ cup of sugar

Method

1. Preheat the oven to 160 degrees
2. Line the muffin tray with paper cups
3. If we are going to use baking molds, grease them thoroughly with butter and sprinkle with cocoa
4. Mix cream with sugar
5. Whip the cream until the sugar dissolves and the mixture is thick and smooth
6. Mix in the sifted flour and baking powder
7. Divide the mixture evenly into the molds and bake for 25-30 minutes
8. Remove the molds from the oven and let them cool
9. For the lemon filling, mix the lemon juice and butter in a pan and heat until the mixture begins to bubble
10. Add sugar and eggs
11. Whisk quickly so that the egg does not start to cook and form lumps
12. Continue whisking until the mixture thickens slightly
13. Remove the mixture from the heat when the texture is shiny and the consistency is slightly thick
14. Cut a hole in the middle of each fondant and hollow out part of the cake body
15. We will keep the cut part for closure
16. Pour the lemon mixture into the hollowed out hole and close it with the cut off part
17. For the frosting, beat egg whites with sugar until stiff peaks form
18. Using a pastry bag or a tablespoon, decorate each lemon fondant with whipped snow mass
19. At the end, we can still grill the snow until golden with the help of a kitchen burner

White chocolate fondant

White chocolate lava cakes? Yes, you can also prepare this perfect and easy dessert this way! The entire recipe for lava cakes is made of white chocolate and sprinkled with shredded coconut and almond extract. You can bring everything to perfection with hot raspberries or your favorite vanilla ice cream!

What will we need

1. 65 g of white chocolate
2. 60 g of butter
3. 125 g of powdered sugar
4. 75 g plain flour
5. Egg
6. 2 egg yolks
7. ½ teaspoon of almond extract
8. ½ tsp rum (optional)

Method

1. Preheat the oven to 200 degrees
2. Grease baking dishes or muffin tins with butter or spray with oil spray and sprinkle with shredded coconut
3. Add chocolate and butter to the bowl
4. And then we melt together in the microwave
5. Stir while dissolving
6. Whisk the flour and icing sugar into the chocolate mixture, making sure everything comes together in a creamy consistency
7. Mix in the yolks and eggs until everything is thoroughly mixed and smooth
8. Add almond extract and rum
9. Mix thoroughly again
10. Divide the mixture evenly into the lined molds
11. Place in the oven and bake for about 15-18 minutes
12. Then we take them out, let them rest for a minute, run a knife around the edges of the molds to loosen the lava cakes, and turn them out onto dessert plates

Lava red velvet cake

Red Velvet fondants are one of the most delicious cakes you can bake for your loved ones. They are easy to prepare and are always a good choice for those times when you want to reach for a quick recipe for a simple dessert. This delicacy can be simply served dusted with powdered sugar or topped with cream cheese frosting and fresh fruit.

What will we need

For fondant

1. 3 eggs
2. 60 g granulated sugar
3. 120 g of white chocolate
4. 110 g of butter
5. 50 g plain flour
6. 2 spoons of cocoa
7. Pinch of salt
8. A spoonful of red food coloring

For the frosting

1. 100 g of cream cheese
2. 2 spoons of powdered sugar
3. ½ teaspoon of vanilla extract
4. 120 ml whipping cream

For decoration

1. Fresh strawberries
2. Icing sugar

Method

1. Preheat the oven to 200 degrees
2. Grease the fondant baking dishes with butter and sprinkle with sugar
3. Melt the chocolate and butter in a bath
4. Meanwhile, beat the eggs with sugar and salt so that the mixture has a creamy liquid consistency
5. Add the melted chocolate and mix well
6. Add red food coloring and mix to combine and color evenly
7. Mix flour with cocoa and salt in a bowl
8. Gradually add everything to the chocolate mixture
9. Pour the dough into the prepared molds
10. Bake for 14-16 minutes, until the edges are firm and the centers are still soft
11. While the fondants are baking, we will prepare the cheese frosting
12. Add the cream cheese to the bowl and mix for a few seconds until smooth
13. Add the powdered sugar and vanilla extract and mix again until everything is combined
14. Add the cooled whipping cream and mix until a thick cream is formed
15. Remove the lava cakes from the oven and let them cool slightly for 3-4 minutes
16. Run a sharp knife around the outer edge of the cake and carefully turn it out onto a plate
17. Decorate the fondants as desired and sprinkle them with powdered sugar on top and cover them with cream cheese frosting

Chocolate fondant with coconut whipped cream

This sinfully good dark chocolate lava cake will lift your spirits even in the gloomy winter weather, so you’ll want to dance! This recipe is also gluten free, grain free, dairy free and paleo.

What will we need

1. 100 g of coconut oil
2. 200 g dark chocolate (chopped)
3. 2 eggs
4. 2 egg yolks
5. 3 spoons of honey
6. A teaspoon of vanilla extract
7. 2.5 tablespoons of coconut flour
8. A spoonful of shredded coconut
9. Pinch of salt

For the frosting

1. 380 g of full-fat coconut milk (refrigerated overnight)
2. A teaspoon of vanilla extract
3. A spoonful of honey
4. 40 g of chopped pistachios

Method

1. We make sure the can of coconut milk has been refrigerated overnight
2. Open the top of the can and carefully pour the solidified coconut cream into a small bowl with a spoon
3. Keep the coconut water aside (see TIP)
4. Using a hand mixer, beat the coconut cream with vanilla and honey for 1-2 minutes
5. We put everything in the fridge
6. Preheat the oven to 220 degrees
7. Grease and pour four baking dishes with coconut oil and sprinkle them with shredded coconut
8. Melt 100 g of coconut oil over medium heat
9. Then turn off the heat and add the chocolate
10. Stir until the chocolate melts and the ingredients are combined
11. Then we beat the eggs, yolks, honey, vanilla extract and salt with a mixer at high speed
12. The mixture should thicken slightly and turn yellow
13. Reduce the speed and slowly add the chocolate and coconut flour until the ingredients are completely combined into a dough consistency
14. Pour the batter into the tins and bake for 8-9 minutes until the sides are cooked but the centers are still soft and jittery
15. Let the cakes cool in the baking dishes for one minute
16. Then we turn them out individually onto a plate
17. Add coconut cream and chopped pistachios on top
18. We serve immediately

Fondant with salted caramel

A perfectly gooey lava cake elevated to the next level with a delicious salted caramel filling. With the popular ice cream and spotted hazelnuts, this dessert is sure to be loved by everyone!

What will we need

1. 85 g dark chocolate
2. 75 g of butter
3. 30 g plain flour
4. 90 g of powdered sugar
5. 2 large eggs
6. 1 egg yolk
7. 1 ½ teaspoons of vanilla extract
8. 8 caramel candies
9. Salt

Method

1. Preheat the oven to 200 degrees
2. Add the chocolate and butter to the glass bowl
3. Put it in the microwave and heat it up, stirring continuously
4. When the chocolate is melted and mixed, whisk in the flour and icing sugar
5. Mix until a smooth dough is formed
6. Finally, beat two eggs, yolk and vanilla extract
7. Spray the baking dishes with oil, and then start filling them ½ full with the dough
8. Next, add two caramel candies to each lava cake batter and sprinkle salt on top
9. Cover each cake with the remaining batter
10. Bake the fondants for 12-14 minutes and then remove them from the oven
11. Let them cool for 2 minutes
12. Then, using a knife, we cut them around the outer edge to release them from the mold
13. Carefully turn the lava cakes onto a plate and dust them with salt or powdered sugar
14. We serve them while still warm

Fondant frosting

A great cream that you can use to decorate everything from cakes to muffins or wreaths.

What will we need

1. 250 g granulated sugar
2. 130 ml of water
3. A teaspoon of vinegar (20%)

Method

1. Mix vinegar with water and sugar in a pot on the stove
2. We set the temperature under the pot to maximum and bring the mixture to a boil
3. Then reduce the temperature and cook the mixture for 10 minutes
4. The mixture should reach a syrupy consistency
5. Remove the pot from the stove and let it cool
6. The syrup should slowly solidify, thicken and turn white
7. If necessary, we can also color it with food coloring before we start using it

For a better idea, watch the following video, what consistency the dough should have and how the fondant should look when baked properly. The key is not to overcook it!

Chocolate Lava Cake Recipe | How to Make Molten Chocolate Lava Cake

History of fondant or lava cake

Liquid chocolate cake is a combination of a classic whole-baked cake and a souffle.

Its name was derived from the form in which it is served, which is toasted on the edges, but its centers are soft and runny. Low in flour and high in chocolate, it literally melts on your tongue.

Fondants consist of basic ingredients such as butter, eggs, sugar, chocolate and flour. The basis is a denser chocolate dough, which is supplemented with a spoonful of strong coffee, vanilla extract, salt and, in some cases, cinnamon to enhance the chocolate taste.

Cakes are baked in separate molds according to the original recipe. There are no limits to ideas, and with certain variations it is possible to bake fondant in a microwave oven in a teacup.

The most common side dish when serving is ice cream, fresh fruit, chocolate sauce and a sprinkling of powdered sugar.

For a better idea, watch the following video, what consistency fondant should have when baked properly. The key is not to overcook it!

Two chefs claim to have invented the cake six years apart, and both claims are somewhat correct.

The first, legendary French chef Michel Bras, debuted his chocolate dessert in 1981 at his eponymous restaurant in Laguiola, France.

Six years later, in the Lafayette kitchen at the Drake Hotel in New York, a young Jean-Georges Vongerichten created his version quite by accident.

Bras says he got the idea after a ski trip with his kids. He said he wanted to translate his emotions into dessert, which he experienced after a whole day on the slopes. The dessert, which he describes as a “technological feat” that was two years in the making, involves baking individual bowls filled with chocolate batter with a frozen ganache ball inside, placed in the center of the dessert. As the cake bakes, the ganache melts, resulting in a dessert with a runny center.

Once he introduced the liquid dessert to his menu, it was, unsurprisingly, an instant hit. The dessert quickly spread throughout the top kitchens of Europe and became the basis of modern cuisine.

In 1987, Vongerichten started working at the Lafayette restaurant, and the then 30-year-old Vongerichten prepared 500 chocolate cupcakes based on his mother’s recipe for a private party. He amateurishly omitted that so many cakes in the oven would lower the temperature.

After they were served, the head waiter came running and yelled that the cake was not cooked, Vongerichten recalls.

Wanting to verify, Vongerichten cut the cupcake open and the dessert oozed out in the middle. At the end of the evening, however, he was invited to the celebration to a thunderous ovation. The Valrhona chocolate cake, named after the chocolate used by Vongerichten, became part of the permanent dessert menu the following day.

With just four ingredients, Vongerichten’s recipe is simple. While Bras’s dessert involves combining three different baking temperatures.

Vongerichten’s only requires melting butter and chocolate together, mixing that mixture with egg yolks beaten with sugar, and baking in the oven until the outside is cooked but the center is still a little rough.

Both cakes are incredibly good, but Vongerichten’s is easier. And combined with ice cream, it became the dessert that started the American obsession.

The popularity of chocolate lava cake was not limited to fancy kitchens in France or New York. While the dessert proliferated in NYC, it also found a home in the hearts (and stomachs) of Los Angeles diners.

At the same time, the cake and its runny center began to cement its place as a popular romantic dessert.

Molten cakes arrived at the world’s most popular theme park in 1997, but at first they weren’t sold alongside Mickey Mouse ice cream bars and churros.

They were only served when visiting the park’s more expensive restaurants, such as the Flying Fish, a restaurant only accessible by reservation and acquaintances. It wasn’t until 2002 that chocolate lava cake was served on paper plates instead of luxury porcelain.

While other desserts come and go, chocolate lava cake is forever – stick it on a sticker.