Chocolate Lava Cake from Fleming's Prime Steakhouse features a warm, rich chocolate cake with a molten, gooey center, topped with a dusting of powdered sugar and a scoop of creamy vanilla ice cream, blending decadent flavors with a luscious, velvety texture.
Equipments
- Mixing bowls
- Whisk
- Rubber spatula
- Double boiler or heatproof bowl and saucepan
- Measuring cups
- Measuring spoons
- Ramekins
- Baking sheet
- Oven mitts
- Sifter (for powdered sugar)
- Ice cream scoop
Ingredients
- 6 oz (170g) bittersweet chocolate
- 6 tablespoons (85g) unsalted butter
- 2 large eggs
- 2 large egg yolks
- 1/4 cup (50g) granulated sugar
- 1/8 teaspoon salt
- 2 tablespoons all-purpose flour
- Powdered sugar (for dusting)
- Vanilla ice cream
Bittersweet chocolate with at least 60% cocoa content is essential to achieve the rich, intense flavor characteristic of a Chocolate Lava Cake. Using unsalted butter allows you to control the salt level, ensuring a balanced sweetness. Fresh large eggs and egg yolks provide the structure and creamy texture needed for the molten center. Sifting the powdered sugar before dusting gives a delicate, even finish on your cake. Your copycat Chocolate Lava Cake from Fleming's Prime Steakhouse will delight with its perfect combination of gooey chocolate center and velvety vanilla ice cream.
Instructions
- Instructions:
- Preheat oven to 425°F (218°C).
- Grease ramekins with butter and lightly dust with flour.
- Melt chocolate and butter together in a double boiler or heatproof bowl set over simmering water, stirring until smooth.
- In a mixing bowl, whisk eggs, egg yolks, granulated sugar, and salt until thickened and pale.
- Gently fold the melted chocolate mixture into the egg mixture using a rubber spatula.
- Sift flour over the batter and fold in until just combined.
- Divide batter evenly among prepared ramekins.
- Arrange ramekins on a baking sheet.
- Bake for 12–14 minutes until edges are firm but centers are soft.
- Remove from oven and let sit 1 minute.
- Run a knife around the edges and invert cakes onto serving plates.
- Dust with powdered sugar using a sifter.
- Serve immediately with a scoop of vanilla ice cream.
Substitution
Chocolate Lava Cake from Fleming's Prime Steakhouse copycat menu delivers a rich chocolate experience with a molten center that is both decadent and satisfying. If you don't have bittersweet chocolate, you can substitute with semisweet or dark chocolate, adjusting sugar levels accordingly to maintain balance. You may use a microwave instead of a double boiler to melt chocolate and butter, but do so in short bursts to prevent burning. Using ramekins of similar size ensures even baking and the perfect gooey center; smaller ones will cook faster, so watch closely. Your final presentation will shine with a dusting of powdered sugar and a scoop of vanilla ice cream for contrast.
Tips
When melting chocolate and butter, ensure the water in the double boiler does not boil vigorously to prevent seizing or grainy texture. Use a gentle folding technique when combining the chocolate mixture with eggs to maintain airiness and avoid deflating the batter. Baking time is crucial--overbaking will cause the molten center to solidify, so start checking at 12 minutes for the perfect gooey core. Your ramekins should be well-greased and dusted with flour to ensure the cakes release easily when inverted.
Nutritions
Chocolate Lava Cake from Fleming's Prime Steakhouse provides a rich source of antioxidants from the bittersweet chocolate, which may help improve heart health. The cake contains protein and healthy fats from eggs and unsalted butter, contributing to muscle repair and sustained energy. However, it is also high in sugar and calories due to granulated sugar and vanilla ice cream, so you should enjoy this dessert in moderation to maintain a balanced diet. Pairing the warm cake with ice cream adds calcium and vitamin D, supporting bone health.
Storage
Store leftover Chocolate Lava Cake in an airtight container at room temperature for up to 2 days to maintain its rich, gooey center. For longer storage, refrigerate the cakes in airtight containers for up to 4 days, allowing you to enjoy your decadent dessert without compromising flavor or texture. Reheat gently in a microwave or oven before serving to preserve the molten center and velvety texture.
Variation or Alternatives
You can substitute bittersweet chocolate with dark chocolate that contains at least 60% cocoa for a slightly different bitterness and depth of flavor. Replace vanilla ice cream with a dollop of whipped cream or raspberry sorbet to add a refreshing contrast to the warm cake. For a gluten-free variation, swap the all-purpose flour with almond flour or a gluten-free flour blend without altering the overall texture. Instead of using a double boiler, you may melt chocolate and butter in short bursts in the microwave, stirring frequently to prevent burning.
Allergies
Chocolate Lava Cake from Fleming's Prime Steakhouse contains common allergens such as eggs, dairy (unsalted butter and vanilla ice cream), and gluten from all-purpose flour. If you have allergies to chocolate, eggs, or dairy products, you should avoid this dessert to prevent allergic reactions. Be sure to inform your server about your allergies so they can help find suitable alternatives or accommodations for your dietary needs.
Why this recipe?
Fleming's Prime Steakhouse Chocolate Lava Cake offers a rich, molten center that perfectly balances bittersweet chocolate with a slightly crispy outer layer, creating a delightful texture contrast. The dessert is crafted from high-quality ingredients such as Belgian chocolate and fresh cream, ensuring an indulgent and authentic flavor profile. You'll appreciate how easy it is to replicate this restaurant favorite at home, delivering a gourmet experience without needing advanced culinary skills. Trying the copycat recipe allows you to enjoy the luxurious taste and impressive presentation any time you crave a decadent treat.