Lava Cake Recipe

Prepare oven and ramekins

Preheat the oven to 220°C (425°F). Generously butter four 6-ounce (180 ml) ramekins with about 1 teaspoon butter each (reserve the tablespoon listed) and dust the inside with cocoa powder, tapping out any excess. Place the ramekins on a baking sheet.

Melt chocolate and butter

In a heatproof bowl set over barely simmering water (double boiler) or in short bursts in the microwave (30 seconds, stir, repeat), combine the chopped chocolate and cubed butter. Heat until melted and smooth, stirring frequently. Remove from heat and let cool for 2–3 minutes.

Whisk eggs and sugar

In a medium bowl, whisk together whole eggs, egg yolks and granulated sugar until the mixture is smooth, slightly thickened and pale (about 1–2 minutes by hand or 30–45 seconds with a hand mixer on medium).

Combine chocolate and eggs

Temper the eggs by pouring about one-third of the warm melted chocolate into the egg-sugar mixture while whisking constantly to avoid cooking the eggs. Then pour the egg-chocolate mixture back into the remaining chocolate and stir until homogenous.

Fold in flour and salt

Sift the flour over the chocolate mixture and add a pinch of salt. Gently fold with a spatula until no streaks of flour remain and the batter is smooth. Do not overmix.

Portion batter

Divide the batter evenly among the prepared ramekins (about 85–90 g batter per ramekin). Smooth the tops lightly. You can prepare ramekins in advance and refrigerate at this stage for up to 24 hours; if chilled, allow them to sit at room temperature for 15 minutes before baking and add 2–3 minutes to the bake time.

Bake

Bake on the center rack for 10–12 minutes for a runny molten center and set edges; bake up to 13–14 minutes for slightly less runny centers. The tops should be puffed and slightly cracked but the center will look soft. Oven times vary, so check at 10 minutes.

Rest briefly

Remove from oven and let stand for 1 minute. Run a small knife around the inside rim of each ramekin to loosen the cake.

Invert and serve

Place a dessert plate over each ramekin and carefully invert to release the cake. Tap the ramekin if needed to help the cake drop out. If a little sticking occurs, leave upright and serve in ramekin.

Scoop one serving (about 1 large scoop) of slightly softened vanilla ice cream into each dessert plate beside or on top of the inverted lava cake immediately after unmolding so it begins to melt and complement the warm cake.

Chill a medium mixing bowl and beaters briefly if possible. Pour the cold heavy cream into the bowl, add the icing sugar and vanilla extract. Whip by hand or with a mixer to soft peaks (do not overwhip). Spoon a dollop (about 1 tablespoon) of the light whipped cream onto each plate next to the lava cake and ice cream.

Dust the cakes lightly with cocoa powder or powdered sugar if desired and garnish with 2 fresh raspberries or a small mint leaf per plate. Serve immediately while the cakes are warm and centers are molten.