Hospitality Herald

The lava cake—also called moelleux au chocolat in French—was popularized in the 1980s by French chef Michel Bras¹ and independently by New York chef Jean-Georges Vongerichten². Bras’s version had a frozen ganache core wrapped in cake batter, while Vongerichten relied on underbaking for the molten center. This hybrid technique has since evolved into a beloved restaurant and dinner party classic, balancing the crisp edges of a cake with a rich, flowing center.

Our variation folds in an American twist with the iconic pairing of chocolate and peanut butter, made famous by candy bars like Reese’s. The peanut butter core offers salty richness and nostalgic warmth that contrasts beautifully with the intensity of dark chocolate.

---

Servings: 4 individual cakes

---

Ingredients

For the Chocolate Cake Batter:

• 100 g dark chocolate (min. 70% cocoa), chopped
• 90 g unsalted butter, cubed (plus extra for greasing)
• 2 large eggs, whole
• 2 large egg yolks
• 50 g granulated sugar
• 20 g plain flour, sifted
• 1 g fine salt

For the Peanut Butter Core:

• 60 g smooth peanut butter
• 10 g icing sugar
• 15 g unsalted butter, softened

For the Ramekins:

• 5 g butter, for greasing
• 10 g cocoa powder, for dusting

---

Instructions

# Prepare the Peanut Butter Core (freeze ahead)

1. Combine peanut butter, icing sugar, and softened butter in a bowl and mix until smooth.
2. Shape into 4 small discs (about 3 cm wide, 1 cm thick) and place on parchment paper.
3. Freeze for at least 1 hour until solid.
   • (Reason: Freezing the core ensures it stays molten while the cake bakes around it.)

---

# Prepare the Ramekins

1. Brush ramekins with softened butter, getting into every corner.
2. Dust thoroughly with cocoa powder and tap out excess.
   • (Reason: Prevents sticking and ensures clean release.)

---

# Make the Chocolate Batter

1. Melt chocolate and butter together in a bain-marie until glossy and smooth. Let cool slightly.
2. In a separate bowl, vigorously whisk eggs, yolks, sugar, and salt until pale and fluffy (~2–3 minutes).
3. Gently whisk the melted chocolate mixture into the eggs.
4. Sift flour over the top and fold it in gently.
   • (Reason: Avoids overdeveloping gluten, keeping the cake tender.)

---

# Assemble

1. Spoon batter into ramekins until half full.
2. Place one frozen peanut butter disc in the center of each.
3. Top with remaining batter, filling ramekins to about 90%.

---

# Bake

1. Preheat oven to 200°C (fan 180°C).
2. Bake for 11–12 minutes, until edges are set and centers still wobble slightly.
   • (Tip: Slight underbake is essential—you’re chasing that lava flow.)

---

# Plating / Food Presentation

1. Let cakes rest for 1 minute after baking.
2. Run a small knife around the edge, invert gently onto plates.
3. Garnish with:
   • Icing sugar or cocoa dusting
   • Crème fraîche or vanilla ice cream
   • Chopped roasted peanuts for texture
   • Optional: a drizzle of dark chocolate or peanut brittle shards

---

# Storage

• Batter-filled ramekins can be refrigerated for up to 24 hours.
• Or freeze unbaked, and bake straight from frozen at 190°C for 14–15 minutes.

---

Enjoy warm—because life’s better when your dessert has a molten heart. ❤️

#MoltenHearts #LavaCakeLove #ChocolateAndPeanutButter #DessertGoals #BakingFromScratch #DecadentDesserts #FrenchTechnique #ModernClassic

1. Michel Bras (born November 4, 1946, in Gabriac, Aveyron) is a celebrated French chef renowned for his pioneering approach to cuisine rooted in nature. In 1992, he established his restaurant Le Suquet (Bras Michel & Sébastien) on the Aubrac plateau near Laguiole, which earned three Michelin stars in 1999 before the family voluntarily opted out of the guide in 2017 to preserve creative freedom.
   
   Bras is best known for two iconic creations: the gargouillou de jeunes légumes, a seasonal dish composed of 50–80 individually prepared vegetables, herbs, flowers, and grains, and the “biscuit coulant au chocolat”, widely recognized today as the molten chocolate cake.
   
   Consistently ranked among the world’s most influential chefs—in one global survey he was voted #1 among chefs holding at least two Michelin stars—Bras has remained committed to sustainable, plant-forward gastronomy that celebrates terroir and biodiversity ↩︎
2. Jean‑Georges Vongerichten (born March 16, 1957, in Illkirch‑Graffenstaden, Alsace, France) is a French‑American chef renowned for pioneering Asian‑inspired French cuisine and building a global culinary empire. After training under culinary legends like Paul Haeberlin, Paul Bocuse, and Louis Outhier, he worked in Asia before relocating to New York in 1986. He opened his first NYC restaurant, JoJo, in 1991, followed by the flagship Jean‑Georges in 1997, which went on to earn up to three Michelin stars and four stars from The New York Times. His cooking emphasizes fresh ingredients, infused oils, herbal vinaigrettes, and minimalist sauces influenced by his experiences in Bangkok and Hong Kong. ↩︎