Gordon Ramsay’s Molten Lava Cake
Gordon Ramsay’s Molten Lava Cake is a luxurious, show-stopping dessert featuring a tender chocolate cake exterior with a gooey, molten chocolate center. This classic French-inspired recipe combines quality dark chocolate, butter, and eggs to create a rich yet delicate texture. Perfect for impressing guests or indulging in a decadent treat, the recipe includes expert tips to ensure flawless results every time.
Equipment
- Ramekins (4, 6-ounce)
- Double boiler or microwave-safe bowl
- Mixing bowls
- Whisk
- Oven thermometer (recommended)
- Baking tray
- Sifter or fine mesh sieve (for dusting)
Ingredients
- 6 oz (170g) high-quality dark chocolate (60-70% cocoa)
- 1/2 cup (115g) unsalted butter
- 3 large eggs
- 3 large egg yolks
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- 1 tsp vanilla extract (optional)
- 1 tbsp espresso powder (optional)
- Pinch of salt
- Butter and cocoa powder (for greasing ramekins)
Instructions
- Preheat oven to 425°F (220°C). Butter and dust ramekins with cocoa powder.
- Melt chocolate and butter gently over a double boiler or in the microwave; stir until smooth.
- Whisk eggs, egg yolks, sugar, vanilla, espresso powder, and salt until pale and fluffy.
- Fold melted chocolate mixture into eggs gently. Sift in flour and fold until just combined.
- Divide batter evenly among ramekins. Optional: chill batter for 10 minutes.
- Bake for 12-14 minutes until edges are set and centers slightly jiggly.
- Let cool 1-2 minutes before serving. Serve warm, optionally inverted onto plates.
Notes
- Use high-quality chocolate for best flavor and texture.
- An oven thermometer ensures accurate baking temperature.
- Don’t overbake to maintain the molten center.
- Butter and cocoa powder the ramekins to prevent sticking.
- Serve immediately for best molten effect.
- Optional espresso powder intensifies the chocolate flavor without a coffee taste.
- Batter can be made ahead and chilled or frozen for convenience.