FYI-Day Fun Facts: Molten Lava Cake (2024)

FAQs

What is a fun fact about lava cake? ›

Most would cite Chef Jean-Georges Vongerichten as the creator of the cake, the story of how the chef accidentally pulled a chocolate sponge cake out of the oven before it was finished and discovered a runny center. Chocolatier Jacques Torres claims that the dish itself has been available in France before, by himself.

French chef Jean-Georges Vongerichten, for his part, said that he invented the dish in New York City in 1987. He recalled pulling a chocolate sponge cake from the oven before it was done and finding that the center was still runny, but warm with both a good taste and texture.

Store the cooled lava cakes in an airtight container in the refrigerator for up to three days. We don't recommend freezing lava cakes, as it will change the texture.

They must be served hot, otherwise, the molten lava centers will thicken as the cakes continue to bake and cool.

The temperatures of molten lava range from about 700 to 1,200 °C (1,300 to 2,200 °F). The material can be very fluid, flowing almost like syrup, or it can be extremely stiff, scarcely flowing at all. The higher the lava's silica content, the higher its viscosity.

Fresh lava is very hot. It can reach temperatures as high as 2,200° F (1,200° C). It glows red hot to white hot as it flows. Some lavas are liquid enough to flow downhill at 35 miles (55 kilometers) per hour.

The high is very relaxing and euphoric and is great for pain or depression. This high is great for when you get off work or have nothing much to do as it will put you on the couch.

So today's recipe, for Molten Lava Cake, is a lesson in heat transfer—the cake starts as a liquid batter, and while it's in the oven, water in the batter evaporates into steam, helping the cake rise, while the proteins in the eggs denature and the flour's starches gelatinize, making the cake solid from the outside in ...

Lava cakes are pretty easy to make, but if you're having problems with it collapsing or being dry in the middle, you haven't quite nailed the cooking time.

The batter can be refrigerated for several hours; simply bring it to room temperature before baking. The fully cooked molten chocolate cakes can also be refrigerated for up to three days or frozen for up to one month in an airtight container.

Why is my lava cake dry? ›

Baking a cake in a too-hot oven for the recommended time will dry it out. And baking a cake in a not-hot-enough oven will dry the crust before the center is fully baked.

Is Lava Cake Safe To Eat? Lava cake is not just an undercooked cake. It's a unique combination of a traditional chocolate cake and a soufflé. Although the center is liquid, the internal temperature still reaches 160ºF so it is completely safe to eat.

Being a powerful Indica-dominant hybrid, Lava Cake is also known for inducing sleepiness, making it an excellent option for people struggling with insomnia and other sleep disorders.

If you over mix the cake batter, your molten lava cake is going to collapse or sink in. Reason being when you over mix the batter, you are incorporating too much air bubble into the batter resulting it in losing its structure to hold the cake together.

"Blue lava" is an electric-blue fire that burns when sulfur combusts, producing a neon-blue flame. Sulfur burns when it comes into contact with hot air at temperatures above 360 °C (680 °F), which produces the energetic flames. Actual lava is red-orange in color, given its temperature.

Lava Cake: A Moreish Dessert Strain

Add 22% THC to the mix, and you know you're in for a cannabis feast for the body, mind and senses.