Perfectly Gooey Chocolate Lava Cake: Tips and Tricks for Baking and Serving

Click For Summary

Discussion Overview

This thread explores various experiences and techniques related to baking and serving chocolate lava cake, particularly focusing on cooking methods in the microwave and oven. Participants share their personal outcomes, challenges faced, and tips for achieving the desired gooey texture.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, shared their experience cooking the cake covered for 45 minutes, resulting in a somewhat gooey texture but difficult to serve.
  • Another participant mentioned that when cooking in the microwave, they check for doneness by touch rather than using a toothpick, noting that the lower third remains gooey due to frosting.
  • One participant recounted a show experience where they cooked the cake in the oven for about 40 minutes with the lid off, as the cake rose above the pot's rim.
  • Several participants expressed concerns about cooking with the lid on in the microwave, with one sharing a dramatic experience of an explosion that caused burns and kitchen damage.
  • Another participant noted that they had success cooking the cake both with and without the lid, stating that the cake did not rise enough to stick to the lid.
  • One participant described their method of mixing the cake and frosting, resulting in a successful outcome but noted that they may have used too much frosting next time.
  • Another participant expressed excitement about trying the recipe at a party, despite dietary restrictions.

Areas of Agreement / Disagreement

Views differ on the best method for cooking the cake, particularly regarding whether to use the lid in the microwave. Some participants have had negative experiences with the lid on, while others have successfully cooked it both ways.

Contextual Notes

Participants share personal experiences and outcomes, which may vary based on individual cooking equipment and methods. The discussion reflects a range of experiences from successful baking to challenges faced during preparation.

Who May Find This Useful

This thread may be useful for Pampered Chef consultants looking for insights on baking chocolate lava cake, particularly those interested in different cooking methods and personal experiences shared by peers.

B
Buttercup72
Messages
7
I know there are threads for this, but it seemed to be discussing to cover or uncover. My question is how gooey should this cake be, how do you dish it out, and how long to you cook it if you need to cook in the oven.

I cooked it covered starting at 25 min and gradually went to 45 because at 25 it definately was not done. It was somewhat gooey when I took it out after 45 min. Trying to cut and serve was interesting. It actually was more like scoop it out. It tasted good, and I made a sugar free cake and used sugar free icing.

I am doing this for a show Saturday.
 
I haven't made it in the oven before, so I can't give you advice regarding that. When it's done in the microwave, I don't use a toothpick or cake tester to check its doneness. I just look at the top of it and touch my finger to it. If it feels springy but somewhat firm, then I just take it out. It seems to be kind of gooey the whole lower third of it because of all the frosting. In the DCB, I keep the cake in it and use the Square Slotted Spoon to scoop it out with. If you were to turn it over onto a platter, the chocolate will ooze all around the sides making it more like a "Lava Cake". Then you could cut and serve it a little bit more normal. If I'm dishing it out in the DCB, then I call it a Warm Gooey Chocolate Cake. ;)
 
I made this once in the oven at a show b/c the microwave ended up to be too small. It took about 40 minutes with the lid off. The reason you need the lid OFF is cuz the cake rises above the rim of the pot!
 
i would love to know the correct way to cook this..i was told by my director to keep lid on in microwave for ten minutes but when i did it at last show it actually exploded when i took lid off and i received 2nd and 3rd degree burns to face and arms plus destroyed her kitchen in chocolate.
 
Janice I sure hope that was an exaggeration!! If not, I hope you are okay!! Do not cook with the lid on!! If you do, you need to allow at least 10 minutes for it to sit before removing the lid.
 
janice moore said:
i would love to know the correct way to cook this..i was told by my director to keep lid on in microwave for ten minutes but when i did it at last show it actually exploded when i took lid off and i received 2nd and 3rd degree burns to face and arms plus destroyed her kitchen in chocolate.
Click to expand...

YIKES!! I just do the cobbler recipe in the DCB and it's always a hit. No one can believe that it's that simple!!!
 
hey i did not sugar coat it. i watch my director do it she kept lid on i did it at my party when i took it out it actually went straight into my face and allover an entire white kitchen.i called and talked to pamperchef about it.will never make another one it been two weeks and i still got burns to face and arms.guess i know now not to put top on it.
 
I've never cooked it in the oven.
My director kept the lid on without the clear piece on the rice cooker. For 8 1/2 minutes though. It depends on your microwave... if it's a new/better microwave, then I'd decrease the time but if it's older, then the 10 minutes may be ok. I'd go less rather than risk explosion!

(Sorry to hear about that Janice. I think I remember seeing you post that somewhere else!)
 
Wow what a horrible experience! What was the reaction of Home Office? I will try to remember to jiggle the lid to remove steam prior to removing the lid whenever I cook with it on, especially in the microwave.

As for the cake.. I've made it successfully both with and without the lid, The cake never rose enough to stick to the lid.
 
the home office responsed by to me instantly and was very concerned and offered any assisted they could i was surprised when i e-mail them and got a personal phone call right back it saids alot for pamperedchef
 
OMG! I am making this at a party for an extra recipe tonight and have never tried it at home b/c I can't eat gluten. ACK! I am crossing my fingers!!

Sandi
 
Omg! Yum yum yum! This recipe is amazing! Have made it 3 times since Thursday! Everyone loves it!!!! I stir it with the Mix N Masher, careful to not put too much air in it. put the lid on and microwave for 10 minutes! Then I let it sit for 15 uncovered before serving! Have had 3 perfect ones so far!
 
I did this cake yesterday. I mixed it in the batterbowl with ingredients for baking the cake on the back of the cake box. Then I poured it into my fluted stone. I did put
in 2/3 can of frosting on top of the cake mix and cooked it in the microwave for 14 minutes. It rose to the top of the fluted stone. I took it out and sat it on the cooling rack and left it there for 5 minutes. While it was cooling, the cake settled down and then I turned it over on a cakedish with a rim, that I have. Next time I will only use 1/2 of the can of frosting. It turned out perfectly, but I think I put too much
frosting in because the frosting was running down the cake and onto the cakedish.
Make sure you have a dish with a rim, or it would have run all over.
 

Frequently Asked Questions

What ingredients do I need to make Perfectly Gooey Chocolate Lava Cake?

To make Perfectly Gooey Chocolate Lava Cake, you will need the following ingredients: high-quality dark chocolate, unsalted butter, granulated sugar, eggs, all-purpose flour, and a pinch of salt. Optional ingredients include vanilla extract for added flavor and powdered sugar for dusting before serving.

How do I ensure the lava cake has a gooey center?

To achieve a gooey center, it’s crucial to bake the cakes for the right amount of time. Typically, baking them for about 12-14 minutes at 425°F (220°C) should be sufficient. The edges should be set, but the center should still be soft and slightly jiggly when you take them out of the oven.

Can I prepare the batter in advance?

Yes, you can prepare the batter in advance! You can refrigerate the batter in the ramekins for up to 24 hours before baking. Just make sure to bring them to room temperature before placing them in the oven to ensure even baking.

What are some serving suggestions for chocolate lava cake?

Chocolate lava cake is delicious on its own, but you can elevate the presentation by serving it with a scoop of vanilla ice cream, a drizzle of chocolate sauce, or fresh berries. Dusting with powdered sugar or adding whipped cream can also enhance the dessert.

How do I store leftover chocolate lava cake?

If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place the cake in the microwave for about 15-20 seconds, or until warmed through, being careful not to overheat and lose the gooey center.

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