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 Ingredients
Serving Ingredients
Method
Preparing the Cake
- 1
Melt Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a pot of simmering water (double boiler method) and stir occasionally until both are completely melted and smooth. Remove from heat and let it cool slightly.
- 2
Mix Sugar and Eggs
In another mixing bowl, whisk together the granulated sugar, eggs, and egg yolks until the mixture is pale and slightly thickened.
- 3
- 4
Add Flour and Vanilla
Sift the all-purpose flour into the chocolate mixture and add the vanilla extract. Gently fold the flour into the mixture using a spatula until just combined. Be careful not to overmix.
- 5
Prepare Ramekins
Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust with cocoa powder to prevent sticking. Arrange the ramekins on a baking sheet.
- 6
Fill Ramekins
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
- 7
Bake
Bake the lava cakes in the preheated oven for 12-14 minutes, or until the edges are firm but the center is still soft. The tops should look set.
- 8
Cool Slightly
Remove the cakes from the oven and let them cool for about 1 minute. Carefully run a knife around the edges to loosen.
- 9
Invert and Serve
Invert each ramekin onto a plate and gently lift to release the cake. Serve immediately with a scoop of vanilla ice cream on top or on the side.