Molten Lava Cake Recipe

Grease and dust

Preheat the oven to 450°F (230°C). Generously butter four 6-ounce (180 ml) ramekins using about 1 tablespoon total butter, spreading evenly to all interior surfaces including up the sides. Spoon cocoa powder into each ramekin, tilt and rotate to fully coat the buttered surface, then tap out excess. Place ramekins on a baking sheet for stability when transferring to the oven.

Melt chocolate and butter

Chop the 6 oz chocolate into small pieces for even melting. Combine the chocolate and 1 stick (8 tablespoons) of butter in a heatproof bowl set over a saucepan of barely simmering water (double boiler) or microwave in 20–30 second bursts, stirring between bursts, until fully melted and smooth. Remove from heat and let cool for 1–2 minutes.

Whisk eggs and sugar

In a separate medium bowl, whisk together the 3 large eggs, 2 large egg yolks and 1 cup granulated sugar until the mixture is pale, slightly thickened and sugar is mostly dissolved (about 1–2 minutes by hand or 1 minute with an electric mixer).

Combine and add flour

Slowly whisk the slightly cooled melted chocolate-butter mixture into the egg-sugar mixture in a steady stream to temper the eggs and avoid scrambling. Add 1 tablespoon all-purpose flour, 1 teaspoon vanilla extract and a pinch of salt. Gently fold until just combined and smooth — do not overmix. The batter will be thick and glossy.

Portion batter

Divide the batter evenly among the four prepared ramekins, filling each about 3/4 full. Smooth the tops with a spatula if needed. For best results, let the filled ramekins sit at room temperature for 5–10 minutes to relax bubbles.

Bake

Place the baking sheet with ramekins in the preheated 450°F (230°C) oven on the middle rack. Bake for 10–12 minutes: centers should look slightly jiggly but the edges set and start to pull away from the ramekin. Exact time depends on oven and ramekin size—start checking at 9 minutes for a very molten center.

Rest and invert

Remove the ramekins from the oven and let them rest on the baking sheet for 30–60 seconds. Run a small knife around the edge of each cake to loosen. Carefully invert each ramekin onto a dessert plate, giving a gentle shake to release the cake. If a cake doesn't release immediately, place the ramekin back right-side up for 10 seconds and try again.

Finish and serve

Dust each cake with a little powdered sugar if desired, and serve immediately with a scoop of vanilla ice cream or a dollop of whipped cream. The first spoonful should reveal the molten chocolate center — enjoy right away.