Dish · other
Molten Lava Cake
A small chocolate cake is baked just until the edges set while the center stays liquid, so cutting into it releases warm chocolate.
Where it comes from
Credit for the molten-centered chocolate cake is disputed: French chef Jean-Georges Vongerichten says he pulled an underbaked cake from the oven in New York in the 1980s, while French chef Michel Bras claims an earlier, similar cake in France.
What cooks argue about
The whole dish is timing: a minute too long in the oven and the center sets solid, a minute too short and it collapses when unmolded, so bake time is the entire argument.
Nobody has published a molten lava cake recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.