Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake batter
Finishing & serving
Method
Cake batter
Prep
Preheat the oven to 450°F (230°C). Position a rack in the center. Butter four 6-ounce (180 ml) ramekins thoroughly with the reserved butter and dust the inside with cocoa powder, tapping out any excess. Place the ramekins on a baking sheet.
Melt chocolate and butter
Chop the chocolate into small pieces. In a heatproof bowl set over (not touching) a simmering pot of water (double boiler) or in short bursts in the microwave, combine the chocolate and 1 stick (8 tablespoons) of butter and heat until melted and smooth, stirring frequently. Remove from heat and let cool 1–2 minutes.
Whisk eggs and sugar
In a medium bowl, whisk together the 2 whole eggs, 2 egg yolks, and 1 cup granulated sugar until pale and slightly thickened, about 2–3 minutes by hand or 1–2 minutes with a hand mixer on medium speed.
Combine and finish batter
Slowly fold the melted chocolate-butter mixture into the egg-sugar mixture until uniform. Add 1 tablespoon flour, 1 teaspoon vanilla extract, and a pinch of salt; gently fold until just combined and no streaks of flour remain. Do not overmix. The batter should be glossy and somewhat thick.
Divide and rest
Evenly divide the batter among the four prepared ramekins, filling them about three-quarters full. Let the filled ramekins rest at room temperature for 5 minutes to reduce bubbles; tap the baking sheet gently to level the batter.
Baking & serving
Bake
Bake on the center rack for 10–12 minutes. The edges should be set and slightly puffed while the centers remain soft and jiggly. Exact time depends on oven and ramekin size: for a more molten center err toward 10 minutes; for a slightly more set center go to 12 minutes.
Cool briefly
Remove the ramekins from the oven and let sit on the baking sheet for 1 minute. Run a small knife around the inner edge of each ramekin to loosen the cake.
Invert and serve
Place a dessert plate on top of each ramekin, invert quickly and confidently, and lift the ramekin off. If a cake sticks, gently tap or warm the ramekin bottom for a few seconds to release. Dust with powdered sugar if desired. Serve immediately with 1 scoop of vanilla ice cream on each plate alongside (4 scoops total).
Timing and notes
Serve molten cakes immediately so the center remains liquid. If preparing ahead, bake up to 1 minute less, cool, cover, and refrigerate; when ready, bake at 425°F (220°C) for 4–5 minutes to reheat and revive the molten center. Leftover baked cakes can be refrigerated and reheated briefly but will not be as molten.