Chocolate Lava Cake Recipe

Infuse cream and temper yolks

Preheat oven to 325°F (160°C). In a small saucepan, heat 1 cup heavy cream with the split vanilla bean seeds and pod (or 1/2 tsp extract) until just simmering; remove from heat and let sit 10 minutes to infuse. In a bowl, whisk 3 egg yolks with 2 tbsp granulated sugar until pale. Remove vanilla pod, rewarm cream until warm but not boiling. Slowly drizzle about 1/3 of the warm cream into the yolks while whisking constantly to temper. Then whisk tempered yolks back into the remaining cream.

Bake crème brûlée custard

Divide the custard among 6 small custard cups or ramekins (these will become the interior custard inserts), filling them about 3/4 full. Place ramekins in a baking dish and pour hot water into dish to come halfway up the sides. Bake 25–30 minutes, or until custard is set but slightly jiggly in the center. Remove from water bath and cool to room temperature. Chill at least 2 hours (or freeze briefly for faster firming) until firm enough to unmold and cut disks about 1" thick.

Preheat and prep ramekins

Preheat oven to 425°F (220°C). Generously butter six 6-ounce ramekins with the 2 tbsp softened butter, then sprinkle 3 tbsp granulated sugar into each and tilt/rotate to coat bottom and sides evenly; tap out excess sugar.

Melt chocolate and butter

In a heatproof bowl set over (or in) simmering water (double boiler), combine 8 oz chopped chocolate and 8 tbsp unsalted butter. Stir until melted and smooth. Remove from heat and let cool slightly.

Whisk eggs and sugar

In a separate large bowl, whisk together 4 whole eggs, 2 egg yolks, and 3 oz granulated sugar until slightly thickened and pale. Whisk in 1 tsp vanilla and a pinch of salt.

Combine batter

Slowly fold the melted chocolate-butter mixture into the egg mixture until homogeneous. Sift in 1 oz all-purpose flour and gently fold until just incorporated. The batter will be glossy and pourable.

Fill ramekins

Spoon or pour batter to fill each prepared ramekin about halfway (roughly 1/3 to 1/2 full, about 3–4 tbsp). Cut each chilled crème brûlée custard into a 1-inch thick disk or a round that fits the ramekin interior and center one disk on top of the batter in each ramekin. Spoon remaining batter over the top to cover the custard insert and fill ramekin about 3/4 full, smoothing the top.

Bake for lava center

Place ramekins on a rimmed baking sheet. Bake in preheated 425°F (220°C) oven for 12–14 minutes. Cakes should have set edges but still look slightly soft and domed in the center; the interior should remain molten around the custard insert.

Rest before unmolding

Remove ramekins from oven and let rest 1–2 minutes. Run a thin knife around the edge of each ramekin to loosen cake, then invert each ramekin onto a dessert plate. Gently lift off ramekin. If any cake sticks, return to ramekin and loosen further then invert again.

Whip cream

In a chilled bowl, whip 1 cup heavy whipping cream with 1 tbsp powdered sugar and 1/2 tsp vanilla extract until soft peaks form. Do not overbeat.

Plate and finish

Place each inverted lava cake on a serving plate. Spoon or drizzle about 1–2 tbsp warm caramel sauce over the top of each cake. Add a dollop (about 2 tbsp) of whipped cream to the side or on top, and arrange halved fresh strawberries (2 per plate) around the cake. Optionally dust with a light sprinkle of powdered sugar. Serve immediately so cake remains warm and center molten.