Chocolate Lava Cake Recipe

Preheat and butter

Preheat the oven to 425°F (220°C). Place 4 (6-ounce / 180 ml) ramekins on a baking sheet. Generously butter the inside of each ramekin with the 15 g unsalted butter, making sure to coat sides and bottom.

Dust with cocoa powder: add about 1/2 tablespoon cocoa powder to each buttered ramekin, tilt and tap to coat evenly, then invert and tap out excess. This prevents sticking and enhances flavor.

Melt chocolate and butter

Chop the 170 g chocolate into small pieces. In a heatproof bowl set over (not in) simmering water (double boiler), combine the chocolate and 115 g butter. Stir frequently until fully melted and smooth. Alternatively, microwave in 20-30 second bursts, stirring between bursts, until melted. Remove from heat and let cool for 2–3 minutes.

Whisk eggs and sugar

In a separate medium bowl, whisk together 3 whole eggs, 2 egg yolks, and 100 g granulated sugar until the mixture is pale, slightly thickened, and the sugar has begun to dissolve, about 1–2 minutes by hand or 30–45 seconds with a hand mixer on medium speed.

Combine chocolate with eggs

Slowly pour the slightly cooled melted chocolate mixture into the egg-sugar mixture, whisking continuously to avoid cooking the eggs. Whisk until fully combined and glossy.

Add flour and flavor

Sift 40 g all-purpose flour and 1 tsp salt over the chocolate-egg mixture. Add 1 tsp vanilla extract. Fold gently with a spatula or whisk just until no streaks of flour remain. Do not overmix; the batter should be smooth and thick.

Divide batter evenly among the prepared ramekins, filling each about 3/4 full (approximately 120–140 g batter per 6-ounce ramekin). Smooth the tops with a spatula.

Bake on the center rack of the preheated oven for 12–14 minutes. The edges should be set and firm while the center remains soft and slightly jiggly. Bake time will vary slightly by oven and ramekin size; start checking at 11 minutes.

Remove from oven and let sit for 1 minute on the baking sheet. Run a thin knife around the edge of each ramekin to loosen the cakes.

Invert each ramekin onto a small plate, tap gently, and lift to release the cake. If a cake sticks, loosen again with the knife and invert.

Dust the tops lightly with powdered sugar if desired. Serve immediately while the center is molten, with a scoop of vanilla ice cream or a dollop of whipped cream alongside.

Storage note: These are best served fresh. If you must refrigerate leftovers, cover and chill up to 2 days; rewarm in a preheated 350°F (175°C) oven for 6–8 minutes to soften center (note center may no longer be fully molten).