Hi, my name is Lara and I'm a chocoholic. I was born with a sweet tooth and an innate love for all things chocolate, and rarely a day goes by that I don't have a small bite of something chocolate. If there was a 12-step program for chocolate addicts, I'd probably need 13 steps. It's that serious.
With that said, chocolate lava cake is one of my hands-down absolute favorite chocolate desserts. Whenever I see it on a dessert menu, I HAVE to order it, but I never dreamed of attempting to make it at home because it seemed so complicated. Well, now that I've made it myself I know firsthand that it's probably one of the easiest and most impressive desserts ever.
Here's the recipe I used, which apparently is the same one from Roy's, a fantastic Hawaiian-fusion restaurant that I first ate at almost 10 years ago. I distinctly recall ordering the molten lava cake on their menu and it was absolutely heavenly, so I'm thrilled to have successfully recreated it at home!
Roy's Chocolate Souffle (Molten Lava Cake)
Recipe adapted from The Girl Who Ate Everything
Makes 4 servings
- Parchment paper
- 4 ramekins (3 inches in diameter x 2 inches tall)
- 8 oz. good quality semi-sweet dark chocolate
- 12 Tablespoons butter, plus additional butter for greasing
- 1 cup granulated sugar
- 3 Tablespoons cornstarch
- 4 whole eggs plus 4 egg yolks
- To make the soufflé batter, combine sugar and cornstarch in a medium mixing bowl. In a separate bowl, whisk together eggs and yolks. Melt butter in a saucepan. Add chocolate and mix until smooth. Add the chocolate mixture to the sugar and cornstarch. Mix until combined. Add eggs slowly and mix at low speed until mixture is smooth and sugar dissolved. Pour into a bowl and refrigerate overnight.
- Preheat the oven to 400°. Grease each ramekin thoroughly with butter and line with parchment paper on the bottom.
- Fill each ramekin with soufflé batter ¾ of the way full. Bake on top oven rack for 26-28 minutes. You just want to make sure the tops are set but the middle is still gooey. Remove baking sheet from oven. Carefully invert the ramekins onto serving plates and remove the parchment paper. The cakes should slide out easily because of the butter, but if not then run a knife around the edges of the ramekin to loosen it from the sides. Sprinkle with powdered sugar and serve alongside fresh fruit if desired. Serve immediately. Left over batter can be refrigerated for up to 10 days.