What is the history of lava cake?

Lava cake, also known as molten chocolate cake, is a dessert originating in the late 1980s. The exact inventor is unknown, but the credit is often given to French chef Jean-Georges Vongerichten. While working at Manhattan restaurant Lafayette in 1987, Vongerichten reportedly created the dessert during an attempt to make a chocolate soufflé. The cake's name derives from its liquid, "molten" chocolate center, which oozes out when it is cut open.

Lava cake gained popularity in the 1990s, with variations appearing in restaurants and cookbooks. It has since become a classic dessert item served in restaurants, cafes, and home kitchens alike.

The traditional preparation of lava cake involves baking individual portions in ramekins or small pots. The cake batter usually consists of chocolate, butter, eggs, sugar, and flour, and is mixed with melted chocolate. The batter is baked until the outer part sets, while the center remains liquid and molten. To achieve this effect, the cakes are often cooked at a high temperature for a short time, followed by a brief resting period before serving.

Lava cake is typically accompanied by a scoop of ice cream, whipped cream, or other dessert toppings. It is known for its rich, decadent chocolate flavor and its visually appealing presentation, making it a favorite dessert for chocolate enthusiasts.