Molten Chocolate Lava Cake Recipe

Preheat and prepare ramekins

Preheat the oven to 425°F (220°C). Generously butter four 6-ounce (180 ml) ramekins (use about 1 tablespoon butter total), then dust each with cocoa powder, tapping out excess. Place ramekins on a baking sheet for easier handling.

Melt chocolate and butter together: chop the 170 g chocolate into small pieces so it melts evenly. In a heatproof bowl set over (not touching) a simmering pot of water (double boiler) or in 20–30 second bursts in the microwave, melt chocolate with 113 g butter, stirring until smooth. Remove from heat and let cool 2–3 minutes.

Whisk eggs and sugar: In a separate bowl, combine 2 whole large eggs, 2 large egg yolks and 1 cup granulated sugar. Whisk vigorously until mixture is pale and slightly thickened, about 1–2 minutes by hand or 30–45 seconds with an electric mixer.

Combine chocolate and egg mixtures: Slowly pour the slightly cooled melted chocolate into the egg-sugar mixture while whisking constantly to temper the eggs and create a smooth batter. Stir in 1 teaspoon vanilla extract and 1 pinch kosher salt.

Add flour: Sift or sprinkle 6 tablespoons all-purpose flour over the batter and fold gently with a spatula just until incorporated. Do not overmix; a few small streaks are okay. The batter should be glossy and slightly thick.

Divide batter: Divide the batter evenly among the prepared ramekins (about 3/4 full; roughly 120–140 g batter per ramekin). Smooth tops with an offset spatula or spoon.

Bake: Place the baking sheet with ramekins in the preheated oven on the center rack. Bake at 425°F (220°C) for 12–14 minutes. Baking time depends on oven and ramekin size: edges should be set and risen slightly, tops should look thin and cracked, but centers should still jiggle when gently shaken.

Rest briefly: Remove ramekins from oven and let them rest on the baking sheet for 1 minute to allow the top to set slightly while keeping the center molten.

Unmold and finish: Run a thin knife around the inside edge of each ramekin to loosen the cake. Place a dessert plate on top of a ramekin and invert quickly, then lift the ramekin off. If cake refuses to release, warm the outside of the ramekin briefly or loosen again with the knife.

Garnish: Dust each cake with powdered sugar. Add fresh berries or a sprig of mint and a scoop of vanilla ice cream or a spoonful of whipped cream if desired. Serve immediately so the center stays molten.