Chocolate Lava Cake
Individual molten chocolate cakes with a rich, flowing center. Impressive enough for guests but deceptively simple — five ingredients and twelve minutes in the oven.
- Prep:
- 15 min
- Cook:
- 12 min
- Total:
- 27 min
- Servings:
- 4
- Difficulty:
- medium
Ingredients
- 6 ounces semisweet chocolate, finely chopped
- 0.5 cup unsalted butter, plus more for the ramekins
- 1 cup confectioners’ sugar, plus extra for dusting
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 0.25 cup all-purpose flour
- to taste pinch of salt
Instructions
- 1
Heat the oven to 425°F. Butter four 6-ounce ramekins and dust them lightly with flour or cocoa powder.
- 2
Melt the chocolate and butter together in a bowl set over barely simmering water, stirring until smooth. Remove from heat.
- 3
Whisk in the confectioners’ sugar, then the eggs, yolks, and vanilla. Stir in the flour and salt just until combined.
- 4
Divide the batter among the ramekins. Bake 11–12 minutes — the edges should be set but the centers still jiggly.
- 5
Let stand 1 minute, run a knife around each ramekin, and invert onto plates. Dust with confectioners’ sugar and serve immediately.
Notes
The molten center depends on precise timing — start checking at 11 minutes and pull them the moment the edges set.
Batter can be assembled ahead and refrigerated in the ramekins; add 2–3 minutes of baking time if baking cold.
Serve with vanilla ice cream or crème fraîche to cut the richness.