Chocolate Lava Cake Recipe

Preheat the oven to 425°F (220°C). Place four 6-ounce ramekins on a baking sheet. Generously butter the inside of each ramekin with the 2 tablespoons of unsalted butter, making sure to coat bottom and sides. Spoon a teaspoon of cocoa powder into each ramekin and tilt/rotate to evenly dust the buttered surfaces; tap out any excess cocoa. Set ramekins on the baking sheet and place in the refrigerator while you make the batter to firm the butter.

Melt chocolate and butter

Chop the 6 oz chocolate into small pieces. In a heatproof bowl set over (but not touching) simmering water (double boiler) or in short bursts in the microwave (20–30 seconds, stirring between bursts), melt together the 6 oz chopped bittersweet chocolate and 1 cup (8 oz) unsalted butter until smooth. Stir frequently to fully combine and remove from heat as soon as mixture is glossy and homogeneous. Let cool for 2–3 minutes so it is warm but not hot.

Whisk eggs and sugar

In a separate medium bowl, whisk together the 4 large eggs, 2 large egg yolks, and 1 cup sifted powdered sugar until the mixture is pale, slightly thickened and sugar is mostly dissolved (about 1–2 minutes by hand or 30–45 seconds with a whisk attachment on low).

Incorporate chocolate

Slowly pour the slightly cooled chocolate-butter mixture into the egg-sugar mixture while whisking constantly to temper the eggs and avoid scrambling. Continue whisking until fully combined and smooth. Add 1 tablespoon all-purpose flour, 1 teaspoon vanilla extract, and a pinch of salt; whisk just until incorporated and no streaks of flour remain. The batter will be thin and glossy.

Portion batter

Remove the chilled ramekins from the refrigerator. Evenly divide the batter among the four prepared ramekins, filling each about 3/4 full (approximately 4–5 ounces batter each). Smooth the tops with the back of a spoon or an offset spatula.

Bake

Place the baking sheet with ramekins on the center oven rack and bake in the preheated 425°F (220°C) oven for 12–14 minutes. Start checking at 11 minutes: the edges should be set and firm while the centers should look slightly domed and still soft (not fully set) — this creates the molten center. Exact time depends on oven and ramekin size; for firmer centers add 1–2 minutes, for runnier centers subtract 1 minute.

Invert and finish

Remove ramekins from oven and let sit on the baking sheet for 1 minute. Run a small knife around the edge of each cake to loosen. Place an upside-down dessert plate over a ramekin, hold together and invert quickly but carefully. Tap the ramekin gently and lift it off — the cake should release with a slightly domed top and molten center. If it doesn’t release, run the knife again and try tapping.

Garnish and serve

Dust the tops with a light sprinkling of powdered sugar if desired and serve immediately with a scoop of vanilla ice cream or a dollop of whipped cream. Serve hot so the center remains molten.