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Baking the Perfect Molten Lava Cake with Claire Saffitz | Dessert Person

Baking the Perfect Molten Lava Cake with Claire Saffitz | Dessert Person
Indulge in the best-kept secret of the dessert world with Claire Saffitz’s Molten Lava Cake! In this exciting YouTube video, Claire unveils the truth behind this beloved treat found on menus everywhere. Discover the simplicity of this two-bowl dessert, just a half-step above brownies, that can be ready in under 45 minutes. But here’s the twist: Claire’s version includes a special ingredient—olive oil. This addition not only enhances the “molten” effect by making the batter more fluid but also creates a delightful flavor combination with chocolate. Don’t forget to keep a watchful eye on the cakes while baking, as they can quickly overcook and lose their gooey centers. For the ultimate presentation, serve them immediately. Be sure to subscribe to Claire’s channel and let us know what you’d like to see next. Get ready for a mouthwatering experience you won’t want to miss!

#cake #clairesaffitz #chocolate

Ingredients:
Butter and flour for the molds
3⁄4 cup extra-virgin olive oil (5.9 oz / 168g)
9 ounces (255g) semisweet chocolate (64%–70% cacao), chopped
6 large egg yolks (3.2 oz / 90g), at room temperature
3 large eggs (5.3 oz / 150g), at room temperature
1⁄2 cup sugar (3.5 oz / 100g)
1 teaspoon Diamond Crystal kosher salt or 1⁄2 teaspoon Morton kosher salt
2 teaspoons vanilla extract
2 tablespoons all-purpose flour Vanilla ice cream, for serving

30 Replies to “Baking the Perfect Molten Lava Cake with Claire Saffitz | Dessert Person”

  2. My birthday cake! I would be so curious to know if this could be created with a fruit, like a molten lemon or strawberry.

  3. Bruh almost every dish has had chocolate for so long. I have interstitial cystitis and chocolate is extremely bad for me. ????‍????

  4. In this and in most recipes for molten chocolate cake, the "molten" part is just raw (uncooked) batter, thus presenting a food safety issue. If you don't want to take the (admittedly very small) risk of food poisoning or if you just find the thought of eating raw eggs and flour unappealing, there are other recipes that rely on a semi-liquid ganache (melted chocolate and cream) filling for the molten effect.

  5. Can we get a Verdict: MMM t-shirt/merch? Love this recipe and Claire!

  6. I just made this yesterday! (But with a different recipe) I wish I waited for this video to come out today

  7. looks so yummy!!! might have to make a batch of these for an upcoming birthday! thanks claire!

  8. The Domino’s one is sooo good, I mean for a fast food pizza place it is haha

  10. ALSO to share more about us— we are One Mighty Mill on a mission to build healthy local food systems across the US by building stone mills and milling fresh flour. Most of today’s flour is roller milled— stripped of nutrient rich bran and germ. This means flour is less nutrient dense w/ a longer shelf life and cheaper costs. By stone milling we crush organic wheat berries whole. This means we capture the nutrient dense germ and bran. This means more natural flavor & nutritional richness of whole grains. We would love to host you, and the team, and send ya'll a box of Mighty stone-milled flour, bread and bagels. Hope to talk soon!

  11. I looked away for a second and then turned back to see a moose traveling across Claire's kitchen. I just about fell out of my chair. ????

  15. I love that Claire is so honest that she can go… It's not that bad. Like hers OF COURSE is better, but she still respects other recipes. No drama, just baking and that's what I love.

  17. Claire, I'm curious to know from the point of view of a professional baker (I have just basic home experience) what you would say about this method vs the "frozen ganache" center method? Is there a concern about the uncooked batter center with the eggs and little bit of flour? if I made this for guests and they asked me about it I wouldn't be sure what to tell them. Thanks! 🙂 This looks delicious!

  20. Usually, the wildlife is outside the window. Today it is in the kitchen. Got to be careful around moose.

  22. It's been proven that the color of the yolks has nothing to do with how good, healthy or "natural" the eggs are, but rather what you feed the chickens. Corn gives the eggs a more orange tone, for example

  23. This is my kind of dessert. All it needs is some fresh fruit and ice cream. Love that Claire used oil instead of butter in the cake batter. Oil cakes have great flavor and stay moist longer.

  26. To quote the movie Chef: "Chocolate lava cake is not just undercooked chocolate cake. That's not what makes the center molten. You take a frozen cylinder of ganache and set it in the ramekin so that as the outside cooks fully, the inside becomes molten!"

  28. Domino's lava cake looks pretty darn good!☺️ Next time my son orders a pizza, I've gotta remember to ask him to order a lil cake for me!

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