Aren’t you just dying to dive into a chocolate molten lava cake right now?Ī chef in New York City, Jean-Georges Vongerichten, is credited with inventing chocolate molten lava cake in 1987.
While soufflé is typically served in its cooking container, molten lava cakes are often scooped out of their ramekins and served atop a plate where all of that gooey goodness can flow freely.Molten lava cake features one flavor- chocolate! It is denser than a soufflé and, as previously mentioned, boasts a river of chocolate lava that oozes from its center once cut into.It comes in a variety of flavors like chocolate, lemon or even cheese. The soufflé has a merengue appearance on top and a light texture.
A soufflé is definitely moist in the center, much more so than a slice of regular cake would be.
This does not mean that soufflés are the same consistency as say, cake.A soufflé is fully cooked, whereas a lava cake maintains a runny, chocolatey liquid center.The differences lie in the texture of the desserts as well as the presentation. Soufflés and molten lava cakes are similar in appearance, share many of the same ingredients and are even served with similar toppings, all of which leads many to believe that they are the same dessert.WHAT IS THE DIFFERENCE BETWEEN A SOUFFLE AND A MOLTEN LAVA CAKE?īefore we dive into this lava cake recipe, what exactly is a chocolate lava cake? What is the difference between a soufflé and a lava cake? So what do Lava Cakes taste like? Soft warm chocolate cake outside giving way to a creamy, smooth stream of warm liquid chocolate inside, ensuring every forkful is bathed in velvety chocolate. I blame the fever I was having so nothing else sounded good to eat that day, but deep down I know the truth – the warm, oozing, liquid chocolate truth.
So much that I may or may not have eaten 3 out of the 4 Chocolate Lava Cakes I made for this post……all in the same day. These Molten Lava Cakes are dangerously delicious. PIN THIS RECIPE TO SAVE FOR LATER Molten Lava Cake
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