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Part of it is that fine dining is much more labor intensive now than it used to be. Chocolate lava cake was at the pinnacle of fine dining desserts in 1987, but

by Aunche 5y ago

Part of it is that fine dining is much more labor intensive now than it used to be. Chocolate lava cake was at the pinnacle of fine dining desserts in 1987, but now it's considered rather pedestrian.

tony0x02 5y ago
Source? Just wondering where you got this info from.
- Aunche 5y ago
  Jean-Georges allegedly invented the dessert in 1987, having recently received the highest possible rating from a NYT review. He later went on to be a 3 Michelin star chef. https://en.m.wikipedia.org/wiki/Molten_chocolate_cake https://en.m.wikipedia.org/wiki/Molten_chocolate_cake
quickthrower2 5y ago
Cook it a bit longer and it’s a soufflé
- Mikeb85 5y ago
  Nope, a proper lava cake is a layer of cake surrounding a layer of ganache. Under-cooking a chocolate cake is the lazy way. Also a soufflé has a high % of whipped egg whites versus a typical cake which has unwhipped eggs but a bit of baking powder.
OJFord 5y ago
To put it politely. There must be vanishingly few places that'd consider themselves to offer fine dining and also wish to be seen serving it! I don't think that really has anything to do with it being labour intensive, nor suggests that it must be even more so in the post-lava-cake era though. It just 'went viral', was over done (no pun intended), and lost its mystique. The same no doubt happened to all manner of exotic (or once exotic) dishes before it.