As far as desserts go, this molten lava cake is one that shows up dressed to impress! With its short cook time, it’s a fantastic choice for dinner party entertainment, and it tastes amazing!
WHAT YOU’LL LOVE
- Well-whipped eggs for structure: With only a tablespoon of flour, the cake relies on two whole eggs and two yolks beaten with sugar until doubled in volume.
- Chocolate folded in slowly: Melted butter and dark chocolate drizzled into the whipped eggs in a thin stream keep the batter airy and glossy, and a hand-folded tablespoon of flour finishes it.
- Buttered and sugared jars: A thin brush of butter and a dusting of sugar in each container creates a crisp coating that helps the cakes slide out whole.
- Quick, hot bake and warm ganache: About 15 minutes at 450°F sets the edges and leaves the center soft, and a ganache of dark chocolate, butter, and hot cream is spooned over the cakes next to ice cream.
Molten Lava Cake on the Grill
Tom Jackson
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Servings
5
Prep Time
30 minutes
Cook Time
15 minutes
Calories
559
Indulge in a luxurious and decadent recipe with our Molten Lava Cake! Its perfect for an unforgettable end to a meal.
Ingredients
- 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
- 4 oz heavy cream
- 3 oz dark chocolate, diced
- 1 tbsp unsalted butter
For the cakes:
For the ganache:
Directions
- 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 it 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 is 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 onto a dessert plate, and remove the jar. Serve the cake next to ice cream and topped with the ganache.
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
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.
Recipe Note
Recipe FAQ
Why whip the eggs until they double in volume?
This batter has almost no flour, so the eggs provide most of the structure. Whipping traps air that makes the cake light and gives it enough body to hold a molten center.
Why drizzle the melted chocolate in slowly?
Adding it in a thin stream keeps the whipped eggs from deflating and keeps hot chocolate from scrambling them. Let the melted chocolate and butter cool a little first.
Why butter and sugar the jars?
The butter coats the glass, and the sugar forms a thin crisp layer on top of it. Together they help the baked cake release cleanly when it's inverted.
What containers are safe for baking?
Use oven-safe ramekins or glass jars made for baking. Standard canning jars aren't designed for dry oven heat and can crack from high heat or sudden temperature changes. Place the containers on a sheet pan, and don't move them from cold to a very hot grill if the manufacturer advises against it.
How do I know the cakes are done?
After about 15 minutes, the outsides should be set and the centers should still jiggle slightly. Pull them as soon as the edges look firm, since a few extra minutes turns the molten center into cake.
Why let the cakes sit before unmolding?
A few minutes lets the cake set enough to hold its shape, and the jars cool enough to handle safely.
How do I unmold the cakes?
Run a thin knife around the inside of each jar, then turn the jar upside down onto a dessert plate. Lift the jar away and serve right away.
How is the ganache made?
Bring the cream to a boil, pour it over the chopped dark chocolate and butter, and let it sit for a minute. Whisk until smooth. Keep it at room temperature until it's time to serve.
Can I make the batter ahead?
Yes. Fill the prepared containers up to a day ahead and keep them covered in the refrigerator. Cold batter needs an extra minute or two in the grill, so watch for the set edges.
How indoor-friendly is this recipe?
5 out of 5. A 450°F home oven bakes the cakes on a sheet pan in the same time.
Recipe Highlights
Whipped eggs and yolks: Provide structure with almost no flour.
Slowly added chocolate: Keeps the batter airy.
Butter-and-sugar coating: Helps the cakes slide out whole.
Warm ganache and ice cream: Finish the plate.
Recommended Recipes
Nutrition
Nutrition
- Nutrition Serving Size
- 4.76 oz
- per serving
- Calories
- 559
- Carbs
- 56 grams
- Protein
- 6 grams
- Fat
- 45 grams
- Sodium
- 228 milligrams
