Chocolate Lava Cake Recipe

Preheat the oven to 220°C (425°F). Place a baking sheet in the center of the oven to heat (this helps deliver a quick blast of heat when baking the ramekins).

Brush four 6-ounce (180 ml) ramekins with the 10 g softened butter, making sure to coat bottom and sides well. Add a little cocoa powder to each ramekin, tilt and tap to evenly coat, then discard excess cocoa.

Chop the 170 g chocolate into small pieces and place in a heatproof bowl with the 115 g butter.

Set the bowl over a barely simmering saucepan of water (double boiler) making sure the water does not touch the bowl. Stir occasionally until chocolate and butter are fully melted and smooth, about 3–5 minutes. Alternatively, microwave in 20–30 second bursts, stirring between bursts, until melted and smooth.

If using, stir in 1 tsp espresso or strong coffee, 1 tsp vanilla extract and a pinch of fine sea salt into the melted chocolate to deepen flavor. Remove bowl from heat and let cool slightly (2–3 minutes).

In a separate medium bowl, whisk together 100 g granulated sugar, 2 whole large eggs and 2 large egg yolks until pale and slightly thickened, about 1–2 minutes. Whisking by hand is fine; electric mixer on medium for 30–45 seconds also works.

Slowly pour the warm chocolate-butter mixture into the egg-sugar mixture while whisking constantly to temper the eggs and create a smooth batter. Continue until fully combined.

Sift 30 g all-purpose flour over the batter and gently fold with a rubber spatula until no streaks of flour remain and batter is smooth. Do not overmix.

Divide the batter evenly among the prepared ramekins (about 100–110 g batter per 6-ounce ramekin). Smooth the tops if needed.

Place the filled ramekins on the preheated baking sheet and transfer to the oven. Bake at 220°C (425°F) for 10–12 minutes. Start checking at 10 minutes: the edges should be set and firm while the center remains soft and slightly jiggly — the exact time depends on your oven and ramekin size.

Remove ramekins from oven and let them rest on a rack for 1 minute. Run a thin knife around the inside edge of each ramekin to loosen cakes.

Place a small plate over a ramekin, invert quickly and firmly, then lift the ramekin off. If cake resists, let rest 10–20 seconds more and try again.

Dust the warm cakes lightly with powdered sugar if desired.

Serve each warm lava cake immediately with a scoop of vanilla ice cream on the side or on top so the cold ice cream contrasts with the warm molten center. Garnish with fresh berries or a sprig of mint if using.

To enjoy the lava center, cut into the cake with a spoon or fork — the molten chocolate should flow out. Best served immediately.