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P.F. Chang’s Vietnamese Chocolate Lava Cake – Copycat Recipe
Mar 07, 2026
P.F. Chang’s Vietnamese Chocolate Lava Cake – Copycat Recipe
Indulge in the rich and gooey delight of this P.F. Chang’s inspired Vietnamese Chocolate Lava Cake. Perfect for chocolate lovers, this dessert features a warm, molten center that oozes with chocolate goodness. Serve it with a scoop of vanilla ice cream for a truly decadent treat!
Recipe Details
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| Servings | 4 servings |
Ingredients
- 1/2 cup unsalted butter
- 1 cup bittersweet chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 425°F (220°C) and grease four ramekins with butter.
- In a microwave-safe bowl, melt the butter and chopped chocolate together in 30-second intervals, stirring until smooth.
- In a separate bowl, whisk together the eggs, egg yolks, and sugar until well combined.
- Gradually add the melted chocolate mixture to the egg mixture, stirring constantly.
- Sift in the flour, vanilla extract, and salt. Mix until just combined.
- Divide the batter evenly among the prepared ramekins.
- Bake for 12-14 minutes, until the edges are firm but the center is soft.
- Let cool for 1 minute, then carefully invert each ramekin onto a plate and serve immediately with ice cream.
Nutrition Information
| Calories | 320 calories |
|---|---|
| Fat | 22g fat |
| Carbohydrates | 30g carbohydrates |
| Protein | 5g protein |
Handy Tips
- Make sure not to overbake the cakes, as the center should remain gooey.
- Serve the cakes immediately after baking for the best molten effect.
- You can prepare the batter ahead of time and refrigerate it, baking just before serving.
Ingredient Swaps
- Bittersweet Chocolate: You can substitute with semi-sweet chocolate if preferred.
- Granulated Sugar: Brown sugar can be used for a deeper flavor.
- All-Purpose Flour: Gluten-free flour can be substituted for a gluten-free version.
