Lava Cake Recipe
A Decadent Chocolate Cake Layer Cradling a Reservoir of Smooth, Luxurious Molten Chocolate.
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Ingredients
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Chocolate Base
Batter
Finish & Serving
Method
Prepare Ramekins & Oven
- 1
Preheat and ready dishes
Preheat the oven to 450°F (230°C). Generously butter four 6-ounce (about 180 ml) ramekins with about 1/2 tablespoon unsalted butter each (total about 2 tablespoons). Add a tablespoon of unsweetened cocoa powder to each ramekin, tilt and tap so the cocoa coats the buttered interior evenly, then invert and tap out excess cocoa. Place ramekins on a baking sheet for easier transfer.
Chocolate Base
- 2
Melt chocolate and butter
Combine the chopped bittersweet chocolate (7 oz) and unsalted butter (6 oz) in a heatproof bowl. Set the bowl over a small pot of gently simmering water (double-boiler) ensuring the bowl does not touch the water. Stir occasionally until smooth and fully melted, about 3–5 minutes. Remove from heat and let cool for 2–3 minutes.
Batter
- 3
Whisk eggs and sugars
In a medium bowl, whisk together 4 whole eggs, 2 egg yolks, 2 tablespoons granulated sugar, and 1 tablespoon powdered sugar until mixture is combined and slightly thickened (about 1–2 minutes by hand or 30–45 seconds with an electric mixer).
- 4
- 5
Add dry ingredients
Sift 1 ounce (28 g) all-purpose flour and 1 teaspoon fine sea salt directly into the batter. Add 1 teaspoon vanilla extract. Gently fold the flour in with a rubber spatula until just combined and no streaks remain — avoid overmixing to keep the texture tender.
Fill & Bake
- 6
Portion batter
Divide the batter evenly among the four prepared ramekins, filling each about three-quarters full (approximately 4–5 ounces/120–150 g batter per ramekin). Smooth the tops with an offset spatula if needed.
- 7
Bake to molten center
Place the baking sheet with ramekins on the center rack of the preheated oven. Bake at 450°F (230°C) for 10–12 minutes. The edges should be set and risen; the centers should still appear slightly soft and jiggly. Exact time depends on oven and ramekin size — start checking at 9 minutes.
- 8
Rest briefly
Remove ramekins from oven and let rest at room temperature for 1 minute. Run a small knife around the inside edge to loosen, then invert each lava cake onto a dessert plate or serve directly in the ramekin if preferred.
Finish & Serve
- 9
Dust and garnish
Dust each cake lightly with powdered sugar and, if desired, add a scoop of vanilla ice cream or a dollop of whipped cream. Serve immediately while the center is molten.