Choco Lava Cake Recipe

Grease and dust

Preheat oven to 425°F (220°C). Position rack in center. Generously butter four 6-ounce (180 ml) ramekins. Spoon cocoa powder into each and rotate to coat the bottom and sides, tapping out excess.

Place chopped chocolate and 115 g butter in a heatproof bowl set over a gently simmering pot of water (double boiler), ensuring the bowl does not touch the water. Stir occasionally until fully melted and smooth. Alternatively, microwave in 20–30 second bursts, stirring between, until melted. Remove from heat and let cool 2–3 minutes.

In a separate medium bowl, whisk together 100 g granulated sugar, 3 whole eggs, 2 egg yolks and 1 tsp vanilla extract until combined and slightly thickened (about 1 minute by hand or 30 seconds with a hand mixer).

Slowly pour the slightly cooled chocolate-butter mixture into the egg-sugar mixture while whisking constantly to temper the eggs and create a glossy batter.

Sift 40 g all-purpose flour and add a pinch of salt over the batter. Gently fold with a rubber spatula until just incorporated and no streaks of flour remain. Do not overmix.

Divide the batter evenly among the prepared ramekins (about 3.5–4 oz / 100–115 g batter each). For sharper edges and a more predictable molten center, chill the filled ramekins in the refrigerator for 20–30 minutes or up to 24 hours (cover tightly). If baking from chilled, add 2–3 minutes to baking time.

Place ramekins on a baking sheet and bake in the preheated 425°F (220°C) oven for 12–14 minutes if room temperature, or 14–16 minutes if chilled. The edges should be set and firm; the centers should still look slightly soft and jiggly. Ovens vary — check at the earlier time.

Remove from oven and let cakes rest for 1 minute. Run a small knife around the edge of each ramekin to loosen. Place a serving plate over each ramekin and invert, then gently lift the ramekin off. If the cake resists, give it another 10–20 seconds.

Dust with powdered sugar, if using. Serve immediately with a scoop of vanilla ice cream or a dollop of whipped cream to contrast the hot molten center.