Lava Cake Recipe

Prep

Preheat the oven to 220°C (425°F). Place a rack in the center. Generously butter four 6-ounce (180-200 ml) ramekins or molds; dust the inside with unsweetened cocoa powder and tap out the excess. Set the prepared ramekins on a baking sheet.

Melt chocolate and butter

Chop the chocolate into small, even pieces. In a heatproof bowl set over a saucepan of gently simmering water (double boiler) — or in short bursts in the microwave (stir every 20–30 seconds) — melt the chocolate with the 170 g butter until smooth. Remove from heat and let cool slightly (about 3–5 minutes).

Whisk eggs and sugar

In a separate medium bowl, whisk together the 3 whole eggs, 2 yolks and 100 g granulated sugar until the mixture is thick, glossy and slightly pale (about 2–3 minutes by hand; 1–2 minutes with a mixer). Stir in 1 tsp vanilla extract and a pinch of salt.

Combine and add flour

Fold about one-third of the melted chocolate mixture into the egg-sugar mixture to lighten it. Then gently fold in the remaining chocolate until fully combined. Sift 50 g flour over the batter and fold carefully until no streaks remain — do not overmix. The batter will be thick and glossy.

Fill ramekins and bake

Divide the batter evenly among the prepared ramekins (they should be about three-quarters full). Place the baking sheet with ramekins in the preheated oven and bake for 10–12 minutes. The exterior should be set with a thin crust while the center remains soft and jiggly; ovens vary, so check at 9 minutes if you prefer very gooey centers.

Rest and unmold

Remove from oven and let the cakes rest on the baking sheet for 1 minute. Run a small knife around the edge of each ramekin to loosen, then invert each ramekin onto a small dessert plate. Tap or gently shake to release the cake. If they don’t release, return to the oven for 30–60 seconds, or run the knife again.

Serve

Dust the tops with powdered sugar if desired, and serve immediately with fresh berries or a scoop of vanilla ice cream. Each cake is best enjoyed warm so the center is molten.

Make-ahead & reheating (optional)

To make ahead, prepare batter and pour into greased, cocoa-dusted ramekins. Cover tightly and refrigerate up to 24 hours or freeze for up to 1 month. For refrigerated cakes, add 1–2 minutes to baking time. For frozen, bake from frozen at 220°C (425°F) for 14–16 minutes, checking for the same set exterior and gooey center.