Dining and Cooking
American Recipes

The Trick to Molten Chocolate Lava Cakes – Kitchen Conundrums with Thomas Joseph



It seems nearly every restaurant has a version of molten chocolate cakes on their dessert menu. You know those little chocolate cakes that reveal a thick, hot-fudge-like center that oozes out when you dig your spoon in. Have you ever wondered how they do that? Thomas Joseph shares his foolproof version that you can bake at home for the chocolate lovers in your life.

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

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31 Comments

  7. magnusm4

    Is it possible to do a version with only whole eggs? I've always hated egg yolk and egg white recipes cause then i'm left with an unused ingrediens. And I don't feel like creating two messes for baking two recipes at once and i'm not confident in making meringue.

  10. Joanne Azizi

    I've been looking for molten cakes all day to make for grand daughters birthday, I wanted to make it and wait before cooking, but not one video I viewed said if it was possible. I found you at the last minute, and you answered my question. Thanks, the video was very easy to follow.

  13. Sachi

    is there a way to bake it in advance and just reheat before serving and have it still be molten inside?

  14. Jay Ybanez

    i tried to bake these several times but i always get the bottom part sticking on the ramekin. i buttered them and dusted with flour but i always get imperfect cakes. how do i resolve this?

  15. My Channel

    This recipe is terrible and here’s why:
    1. Lava cake is not just undercooked cake. The correct way to ensure a molten center is to make ganache, freeze it into a small sphere and put that ball inside the batter in the ramekin. During baking the cake will fully cook and the ganache will melt.

    2. Notice the cake used at the start of the video, the fork was dry, no molten cake in sight.

    3. It’s a chocolate cake, don’t flour the ramekin, use coco powder.

  23. Sullivan's Papa

    why isn’t there a link for the recipe Ingredients? Stingy!!
    as an aside in the description paragraph it is written “whose don’t” the editor English must be secondary to their native tongue sb “who’s don’t”. Ugh, I hope their recipes are more precise!
    the recipe link is broken too, WTF!!!

  25. Andrea Smith

    Wow Andrea Nicole Smith thanks u a million times save me from dominoes weve spent so much money over the yrs an now uve so helpful sharing this video Thank u Native new orleanian Smucheez

  27. Cecilia Palacio

    Thank you for an amazing recipe⭐️⭐️⭐️⭐️⭐️⭐️⭐️
    Can I wait until the chocolate butter mixture cools before I put in the mixer?

  28. Itza Ceekret

    😂 I just watched the almost word for word remake of this video on Natasha's kitchen. only difference was he uses 2 tsp flour she uses 3 tbsp

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