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BlogGlobal cuisineAll about chocolate: Our lava cake recipe
Global cuisine

All about chocolate: Our lava cake recipe

Sep 01, 2017 by Laura Barber

Like most good ideas, there’s dispute surrounding who was the first to come up with the ever popular molten lava cake. According to the French, it was Michelin Star-decorated chef Michel Bras who, after drinking hot chocolate during a ski day in the early 80s, was inspired to create the dessert. But ask Jean-Georges Vongerichten, and you’ll get a different version of events. In 1987, the chef accidentally served undercooked cakes to diners at New York’s Restaurant Lafayette. To his surprise, the mishap was given a standing ovation from diners and was featured on the menu the next day. If there’s one thing that both chefs could probably agree on, it’s that no matter who invented it, the cake is delicious.

And I can personally vouch for that. Back in 2015, I traveled through France on our Food & Wine Tour of Bordeaux and the Loire Valley. During our cooking class, we had the chance to make a French version of lava cake that turned out to be one of the best things I ate during the trip. Does that add any credibility to the French claim on the dessert? The jury’s still out on that one.

Cooking lesson

Luckily I grabbed a copy of the recipe before we left, because recently I wanted to see if it was as good as I remembered. After making these again, I’m happy to report that not only do the cakes still get two thumbs up, they’re super easy to make (even without French chefs helping you along the way). A word of advice: If you want a good arm workout, try whipping the egg whites by hand. Otherwise, be sure not to make these the week before you move, after most of the kitchen is packed away.

Lava cake

How to make our lava cake recipe


For the shortbread crust

1/2 cup salted butter

1/3 cup sugar

2/3 cup flour

3 egg yolks

1/2 tablespoon baking soda

pinch salt

For the lava cake

220 grams dark chocolate

1 cup salted butter

4 egg whites

2/3 cup sugar

1/2 cup flour

Equipment: 8-10 individual metal molds


For the shortbread crust

  1. In a large bowl, combine butter, sugar, flour, egg yolks, baking soda and salt. Mix by hand until the dough is soft.
  2. Line the bottom of each mold with parchment paper. Then, add a layer of shortbread dough to the bottom of each.
  3. Bake at 350°F for 15 minutes

For the lava cake

  1. Meanwhile, melt chocolate and butter in a sauce pan over medium heat.
  2. In a metal bowl, beat the egg whites, adding sugar gradually, until they form soft peaks
  3. Once chocolate is melted, remove from heat and add in flour, mixing well.
  4. Once the shortbread is cooked, remove the oven and increase temperature to 395°F. Spoon chocolate mixture over crust until molds are 3/4 full.
  5. Return to oven and bake for an additional 10-11 minutes. Serve Immediately.

Think you'll try your hand at making our recipe? Tell us how it turns out on Facebook!

About the author | Laura Barber
It all began on a school trip to London in 7th grade. Since that first jaunt across the pond, Laura has been hooked on all things travel (and British for that matter). When she's not at work using her words to help people find their own adventures, she can be found running 5ks, refining her cribbage game, or rewatching The Office for the 100th time.

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