Lava Cake Recipe

Preheat the oven to 450°F (230°C). Place a baking sheet in the center of the oven (this helps when transferring ramekins).

Generously butter four 6-ounce (180 ml) ramekins with the 2 tablespoons unsalted butter. Tilt and tap out excess, then dust each ramekin with cocoa powder, tapping out extra so the interior is evenly coated. Place ramekins on a tray and set aside.

Melt chocolate and butter

Chop the 6 oz bittersweet chocolate into small pieces. Place chocolate and 1 stick (113 g) butter in a heatproof bowl set over (not touching) simmering water (double boiler) or microwave in 20–30 second bursts, stirring between, until smooth. Remove from heat and let cool 1–2 minutes.

Combine sugar and eggs

In a separate bowl, whisk together 1 cup granulated sugar, 3 whole eggs, and 2 egg yolks until blended and slightly thickened (about 1–2 minutes by hand or 30 seconds with an electric mixer on medium).

Incorporate chocolate

Slowly pour the melted chocolate-butter mixture into the egg-sugar mixture while whisking constantly to temper the eggs and create a glossy batter.

Add flour and salt

Sift or sprinkle 1 tablespoon all-purpose flour and a pinch of salt over the batter and gently fold with a rubber spatula until just combined and no streaks of flour remain. Do not overmix.

Divide the batter evenly among the prepared ramekins (about 3.5–4 oz / 100–115 g batter each). Smooth the tops with a spatula.

Place ramekins on the preheated baking sheet and bake in the 450°F (230°C) oven for 10–12 minutes. Baking time depends on oven and ramekin size: edges should be set and slightly puffed, while centers remain soft and jiggly. For a very molten center, check at 9 minutes; for a slightly more set center, wait until 12 minutes.

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

Invert each ramekin onto a small dessert plate and gently lift to release the cake. If cake does not release, tap the ramekin bottom and try again. If desired, dust with 1 teaspoon powdered sugar.

Serve immediately while warm so the center is molten. Add a scoop of vanilla ice cream or a dollop of whipped cream alongside each lava cake, if using.

Estimated serving: 4 lava cakes. Leftovers can be refrigerated covered for up to 2 days and gently reheated in a 325°F (160°C) oven for 5–7 minutes, but molten center may be reduced.