Chocolate Lava from Swensen's features a warm, molten chocolate center encased in a rich, moist chocolate cake, topped with a scoop of creamy vanilla ice cream and drizzled with decadent chocolate sauce, delivering an irresistible blend of gooey, smooth, and velvety textures.
Equipments
- Mixing bowls
- Whisk
- Electric mixer
- Measuring cups
- Measuring spoons
- Heatproof spatula
- Double boiler or microwave-safe bowl
- Baking ramekins
- Baking sheet
- Oven
- Ice cream scoop
- Saucepan (for chocolate sauce)
- Spoon
Ingredients
- 1/2 cup (115g) unsalted butter
- 4 oz (115g) bittersweet chocolate
- 2 large eggs
- 2 large egg yolks
- 1/4 cup (50g) granulated sugar
- 1/8 teaspoon salt
- 2 tablespoons all-purpose flour
- Vanilla ice cream
- Chocolate sauce
Unsalted butter and bittersweet chocolate are essential for achieving the rich, molten center characteristic of Chocolate Lava. Use fresh eggs and separate yolks carefully to ensure the cake's smooth, velvety texture. Measuring ingredients precisely, such as 1/4 cup granulated sugar and 2 tablespoons all-purpose flour, is crucial for maintaining the balance between moist cake and gooey filling. Vanilla ice cream serves as the perfect contrast, mellowing the intense chocolate flavors. Your homemade Chocolate Lava from Swensen's copycat menu will replicate the restaurant's gooey, decadent dessert experience.
Instructions
- Preheat oven to 425°F (218°C).
- Butter and lightly flour the baking ramekins.
- Melt butter and bittersweet chocolate together using a double boiler or microwave, stirring until smooth.
- In a mixing bowl, whisk together eggs, egg yolks, granulated sugar, and salt until thickened and pale.
- Gradually fold the chocolate-butter mixture into the egg mixture.
- Sift and fold in all-purpose flour until just combined.
- Evenly divide batter into prepared ramekins.
- Place ramekins on a baking sheet, then bake for 12–14 minutes until edges are set but centers remain soft.
- Let cool for 1 minute, then invert onto plates.
- Top each lava cake with a scoop of vanilla ice cream.
- Drizzle warm chocolate sauce over the ice cream and cake.
- Serve immediately.
Substitution
Chocolate Lava from Swensen's copycat menu offers a luscious molten chocolate center surrounded by a tender, rich cake, perfectly complemented by vanilla ice cream and chocolate sauce. If you don't have bittersweet chocolate, you can substitute with semi-sweet chocolate, but reduce sugar slightly to maintain balance. When melting chocolate, a double boiler prevents scorching; alternatively, use a microwave in short bursts, stirring frequently. If ramekins are unavailable, oven-safe muffin tins work as practical substitutes for baking your lava cakes. You can prepare the chocolate sauce ahead of time and reheat gently to ensure it stays smooth and pourable.
Tips
Ensure you butter and flour your ramekins thoroughly to prevent the lava cakes from sticking when inverted. When folding the chocolate mixture into the eggs, do it gently to maintain the batter's airy texture, essential for the gooey center. Baking time is crucial; watch for set edges but soft centers to achieve the signature molten effect. Serve promptly after adding ice cream and chocolate sauce to preserve the contrast between warm cake and cold ice cream.
Nutritions
Chocolate Lava from Swensen's provides a rich source of antioxidants from bittersweet chocolate, which contains flavonoids known to support heart health. The dessert's high fat content mainly comes from unsalted butter and egg yolks, contributing to its creamy, moist texture while supplying essential fatty acids. Your intake will also include protein from eggs and a moderate amount of sugar, offering quick energy but requiring mindful consumption. Vanilla ice cream adds calcium and additional fat, enhancing the overall indulgence and nutritional complexity.
Storage
Store leftover Chocolate Lava cakes in an airtight container at room temperature for up to 1 day to maintain their moist texture. You can also refrigerate them for up to 2 days, but allow them to come to room temperature before reheating gently in the oven to restore the molten center. Keep the vanilla ice cream separate and frozen until ready to serve.
Variation or Alternatives
You can substitute bittersweet chocolate with dark chocolate containing at least 70% cocoa for a richer flavor profile. To add a fruity twist, fold in a tablespoon of raspberry puree or serve with fresh berries alongside the vanilla ice cream. Experiment with serving your lava cake topped with a sprinkle of sea salt or a pinch of chili powder for a surprising contrast to the sweetness. Try using white chocolate or milk chocolate for the molten center to offer a different taste experience.
Allergies
This Chocolate Lava dessert contains common allergens such as eggs, butter (dairy), and wheat flour, which can cause allergic reactions in sensitive individuals. The vanilla ice cream and chocolate sauce also typically contain dairy, increasing the risk for those with lactose intolerance or milk allergies. Be sure to consider your specific allergies before enjoying this rich and indulgent treat.
Why this recipe?
Swensen's Chocolate Lava dessert captivates customers with its rich, molten chocolate center that oozes warmth and indulgence in every bite. The contrast between the crisp cake exterior and the gooey, velvety interior creates a delightful texture experience that appeals to chocolate lovers. You can replicate this iconic dessert at home, bringing the restaurant's signature treat to your kitchen while customizing sweetness and portion size. Attempting a copycat recipe allows you to enjoy a luxurious, restaurant-quality dessert anytime, enhancing your culinary skills and satisfaction.