At Home With Adam - Lava Cake

ByAdam Joseph WPVI logo

Friday, April 17, 2020

Make a decadent Lava Cake at home - Adam Joseph's recipe

Adam Joseph is at home like the rest of us, and he is making the most of it, in the kitchen, the yard, all around the house.

Adam's House (WPVI) -- I think we can all recall the first time we ordered a molten lava cake for dessert in a restaurant. The wait staff always says "if you want the molten lava cake, you need to order it early so they can bake it fresh." It is one dessert they cannot make ahead of time due to the nature of the runny, warm, gooey, delicious center.

The minute you crack open the dessert in half with the side of a fork, the middle chocolatey yumminess runs out all over the plate ready for you to dip in. I always thought this was a hard dessert to recreate or make on my own. Shockingly, I found it's quite the opposite. This is super simple, with very few ingredients, and the at home version is just as good. You can easily impress not only yourself, but the whole family with this creation.

Speaking of creation, get creative with the cake once it is baked. Use fruit, whipped cream, caramel sauce, or other toppings to enhance the dessert.

RECIPE & INSTRUCTIONS:

COURSE: Dessert COOK TIME: 12-14 Minutes SERVINGS: 4-6

INGREDIENTS:

3oz Bittersweet Chocolate (bakers chocolate is best)

3oz Semi-Sweet Chocolate (bakers chocolate is best)

1 Stick Unsalted Butter

2 Eggs + 2 Yolks

1.5 Tbsp. Orange Liquor (or 1 tsp. orange extract)

1/2 Tbsp. Vanilla Extract

1/8 tsp. Kosher Salt

3/4 Cup Powdered Sugar

1/4 Cup Flour

Non-Stick Spray

Unsweetened Cocoa Powder

INSTRUCTIONS FOR MOLTEN LAVA CAKES:

Preheat the oven to 425 degrees. In a large microwave proof bowl add chocolate and butter. Do several rounds at 10 seconds each in the microwave and stir in between. After about three to five rounds, it should be melted enough to become a liquid consistency. You do not want the liquid to be hot!

Stir in the eggs and yolks, followed by the liquor and vanilla. Finally the salt, powdered sugar, and flour. Mix well.

Either take 4 ramekins (3" wide/2" deep), or a muffin pan (6), and heavily coat with the non-stick spray. Dust lightly the unsweetened cocoa powder to the ramekins or muffin tray to coat all sides.

Evenly pour the chocolate batter in the ramekins or muffin tray. Bake in the over for exactly 12 to 14 minutes if using ramekins. If using a muffin pan, eight to 10 minutes.

DO NOT LET IT COOL for more than 10 minutes. Carefully with oven mitts remove the cakes from the ramekin. Dust with some powdered sugar and enjoy. Eat immediately.