Chocolate Coconut Lava Cake Recipe
A warm chocolate cake with a molten coconut ganache center, paired with Häagen-Dazs vanilla ice cream. Decadent, smooth, and delicately tropical. Contains nuts.
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Ingredients
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Cake batter
Coconut ganache (molten center)
Finishing & serving
Method
Coconut ganache (molten center)
Make ganache
Place chopped semisweet chocolate in a medium heatproof bowl. In a small saucepan, heat coconut milk over medium until it just begins to simmer (do not boil). Pour hot coconut milk over the chopped chocolate and let sit 1 minute, then stir until smooth. Stir in butter, toasted shredded coconut, corn syrup (or honey), and a pinch of salt until glossy. Transfer ganache to a shallow container, cover, and chill in refrigerator until firm enough to scoop/shape, about 45–60 minutes. If it becomes very firm, let sit 5–10 minutes at room temperature before using.
Portion ganache
Once chilled and firm but scoopable, portion the ganache into 4 equal rounds (about 2 tablespoons each). Roll into balls or flatten into discs between parchment squares. Return to refrigerator briefly to keep shape while you prepare batter.
Cake batter
Prep
Preheat oven to 425°F (220°C). Butter four 6-ounce ramekins thoroughly (about 1 tablespoon total for all ramekins) and dust with cocoa powder, tapping out excess. Place a baking sheet large enough for the ramekins nearby.
Melt chocolate and butter
Chop bittersweet chocolate and place in a heatproof bowl with 6 tablespoons butter. Melt together using a double boiler over simmering water or in 20–30 second bursts in the microwave, stirring until completely smooth and glossy. Set aside to cool slightly (~3 minutes).
Whisk eggs and sugar
In a separate bowl, whisk together whole eggs, egg yolks, granulated sugar, and vanilla extract until combined and slightly thickened (about 1–2 minutes by hand).
Combine batter
Slowly whisk the melted chocolate mixture into the eggs and sugar in two additions until smooth and homogeneous. Sift in the tablespoon of all-purpose flour and the teaspoon of salt; fold gently just until incorporated. Do not overmix. Batter should be glossy and pourable.
Fill ramekins
Divide half of the batter evenly among the prepared ramekins (fill each about halfway). Place one chilled ganache ball/disc into the center of each ramekin, then top with remaining batter, dividing evenly so each ramekin is about 3/4 full and the ganache is fully covered.
Baking and finishing
Bake
Place ramekins on the baking sheet and bake in the preheated 425°F (220°C) oven for 12–14 minutes. Baking time varies by oven and ramekin size: cakes should have set edges but a soft, jiggly center. For firmer exterior and more molten center aim for 12 minutes; for slightly more set center 13–14 minutes.
Rest and unmold
Remove from oven and let cakes rest 1 minute. Run a small knife around the edges to loosen, then invert each ramekin onto a serving plate. Tap gently to release the cake. If you prefer, you can serve directly in ramekins.
Garnish and serve
Dust cakes lightly with powdered sugar (optional). Sprinkle toasted coconut flakes and chopped toasted nuts on top or around the plate. Place one scoop of Häagen-Dazs vanilla ice cream alongside each cake. Serve immediately so the ganache is molten when cut.
