Chocolate Lava Cake Recipe

Prep

Preheat oven to 450°F (230°C). Generously butter four 6-ounce (180 ml) ramekins or custard cups, then dust the insides with a thin layer of cocoa powder, tapping out excess. Place the prepared ramekins on a baking sheet.

Melt chocolate and butter

Combine the bittersweet chocolate (chopped or in chips) and butter in a heatproof bowl. Melt together using a double boiler over simmering water, stirring occasionally until smooth, or microwave in 20–30 second bursts, stirring between bursts until fully melted and glossy. Remove from heat and let cool for 2–3 minutes.

Whisk eggs and sugar

In a separate medium bowl, whisk together the whole eggs, egg yolks, and granulated sugar until the mixture is pale, slightly thickened, and the sugar begins to dissolve (about 1–2 minutes by hand or 1 minute with an electric mixer on medium).

Combine

Slowly pour the slightly cooled chocolate-butter mixture into the egg-sugar mixture while whisking constantly to temper the eggs and create a smooth batter. Stir in the vanilla extract.

Fold in dry ingredients

Sift the all-purpose flour and salt over the chocolate mixture and gently fold with a spatula until just incorporated and no streaks of flour remain. Do not overmix; the batter should be glossy and slightly thick.

Portion

Divide the batter evenly among the four prepared ramekins (about 4 to 5 ounces / 120–150 g batter each). Smooth the tops lightly with an offset spatula if desired.

Bake: Place the baking sheet with ramekins in the preheated oven. Bake at 450°F (230°C) for 10–13 minutes. The edges should be set and slightly firm while the centers remain soft and jiggly; the top will form a thin crust. Exact time depends on oven and ramekin size—start checking at 10 minutes.

Release and rest: Remove the ramekins from the oven and let them rest on the baking sheet for 1 minute to settle.

Invert and unmold: Run a thin knife or offset spatula around the edges to loosen. Place a small plate upside down over each ramekin, invert quickly and firmly, then lift the ramekin off. If the cake resists, warm the outside of the ramekin with a kitchen towel or briefly tap the rim and try again.

Finish and serve: Dust the tops with confectioners' sugar. Serve immediately with a scoop of vanilla ice cream or a dollop of whipped cream. For added presentation, sprinkle a little extra cocoa powder or garnish with fresh berries.