Molten Chocolate Lava Cake Recipe

Preheat oven to 450°F (230°C). Generously butter four 6-ounce ramekins, then dust the insides lightly with cocoa powder or a small amount of granulated sugar, tapping out the excess. Place ramekins on a rimmed baking sheet.

Double Boiler Method

In a heatproof bowl set over barely simmering water (double boiler), combine chopped bittersweet chocolate and 10 tbsp unsalted butter. Stir occasionally until fully melted and smooth, about 4–6 minutes. Remove from heat and let cool slightly (2–3 minutes).

Microwave Alternative

Or microwave chocolate and butter in 20–30 second bursts, stirring between intervals, until smooth. Be careful not to scorch the chocolate.

In a medium bowl, whisk together 4 whole eggs, 2 additional egg yolks, 1 cup granulated sugar, 1 tsp vanilla extract, and 1 tsp salt until combined and slightly thickened (about 1 minute by hand or 30 seconds with a handheld mixer).

Temper the eggs by slowly pouring about one-third of the warm melted chocolate mixture into the egg mixture while whisking constantly to avoid cooking the eggs. Once incorporated, pour the egg-chocolate mixture back into the remaining melted chocolate and stir until homogeneous.

Add 1 tablespoon all-purpose flour and fold gently until just combined and no streaks remain. The batter should be glossy and fairly loose.

Divide batter evenly among the prepared ramekins (about 4–5 ounces batter each), tapping the baking sheet once to release any large air bubbles.

Bake in the preheated 450°F (230°C) oven for 10–12 minutes for a soft set exterior with a molten center. Rotate the pan halfway through if your oven has hot spots. The edges should be set and beginning to pull away slightly from the sides, while the centers appear slightly jiggly.

Remove from oven and let the cakes rest for 1 minute on the baking sheet. Run a small knife around the edges to loosen, then invert each ramekin onto a dessert plate. Gently tap or shake to release the cake. If any cake sticks, run the knife again and invert.

While cakes bake, make the sauce: heat 1 cup heavy cream in a small saucepan over medium heat until it begins to steam and small bubbles form at the edges — do not boil. Remove from heat and pour over 4 oz chopped chocolate in a heatproof bowl. Let sit 1 minute, then whisk until smooth. Stir in 1 tsp corn syrup (optional) and 1 tbsp butter until glossy.

If sauce thickens too much before serving, warm briefly over low heat or microwave in 10-second increments, stirring until pourable.

Place an inverted molten cake on each dessert plate. Dust lightly with powdered sugar if using.

Add one scoop of vanilla ice cream beside or on top of each cake. Spoon warm chocolate sauce over the plate and a little over the ice cream if desired.

Garnish with fresh berries or a mint leaf if using, and serve immediately so the centers remain molten.