Chocolate Lava Cake Recipe

Preheat and prepare ramekins

Preheat oven to 220°C (425°F). Generously butter four 6-ounce (180 ml) ramekins with the 15 g butter, then dust each with cocoa powder, tapping out excess. Place ramekins on a baking sheet.

Place a large heatproof bowl over (but not touching) a simmering pan of water (double boiler). Ensure water is simmering gently, not boiling vigorously.

Combine chocolate and 115 g unsalted butter in the heatproof bowl. Stir occasionally until fully melted and smooth (about 3–5 minutes). Remove bowl from heat and let cool for 2 minutes.

In a separate medium bowl, whisk together the 3 whole eggs, 2 yolks, and 100 g granulated sugar until pale and slightly thickened (about 1–2 minutes by hand or 1 minute with an electric mixer on medium).

Whisk the slightly cooled chocolate-butter mixture into the egg-sugar mixture in two additions, whisking smoothly to combine. Add 1 tsp vanilla extract and 1/4 tsp salt and whisk to incorporate.

Sift 40 g all-purpose flour over the batter and fold gently with a rubber spatula just until no streaks of flour remain. Do not overmix.

Divide the batter evenly among the prepared ramekins (about 95–105 g batter each). Smooth the tops with a spatula.

Place the baking sheet with ramekins in the preheated oven and bake for 10–12 minutes. The edges should be set and just starting to pull away from the ramekin, while the center remains soft and jiggly. Baking time varies with oven and ramekin size; check at 10 minutes.

Remove from oven and let stand 1 minute. Run a small knife around the edges to loosen the cakes.

Invert each ramekin onto a dessert plate, tapping gently to release the cake. If it resists, re-run the knife and try again.

Dust with confectioners' sugar if desired. Serve immediately with a scoop of vanilla ice cream alongside or placed on top so the contrast of hot molten center and cold ice cream is enjoyed. Each cake serves one.