Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Generously butter the inside of four 6-ounce ramekins. You can also lightly dust the buttered insides with cocoa powder or granulated sugar to help prevent sticking and add an extra layer to the crust.0.5 cup unsalted butter
- In a medium heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the 1/2 cup of butter and the finely chopped chocolate together. Stir occasionally until smooth and glossy. Be careful not to overheat the chocolate, as it can seize. Remove from heat and let it cool slightly for about 5 minutes.0.5 cup unsalted butter, 6 ounces bittersweet or semi-sweet chocolate
- In a separate medium bowl, whisk together the 2 large eggs, 2 large egg yolks, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Whisk vigorously for about 2-3 minutes, until the mixture is pale yellow and slightly thickened. This process incorporates air, which helps create a lighter texture.2 large eggs, 2 large egg yolks, 0.25 cup granulated sugar, 0.25 teaspoon salt
- Gently whisk the vanilla extract into the slightly cooled chocolate mixture. Then, gradually add the chocolate mixture to the egg mixture, whisking continuously until fully combined and smooth.1 teaspoon vanilla extract, 6 ounces bittersweet or semi-sweet chocolate, 2 large eggs, 2 large egg yolks, 0.25 cup granulated sugar, 0.25 teaspoon salt
- Sift the 2 tablespoons of all-purpose flour directly into the chocolate-egg mixture. Gently fold the flour in using a spatula until just combined. Be careful not to overmix, as this can develop the gluten in the flour and make the cakes tough.2 tablespoons all-purpose flour, 6 ounces bittersweet or semi-sweet chocolate, 2 large eggs, 2 large egg yolks, 0.25 cup granulated sugar, 0.25 teaspoon salt, 1 teaspoon vanilla extract
- Evenly divide the batter among the prepared ramekins, filling each about two-thirds to three-quarters full.0.5 cup unsalted butter, 6 ounces bittersweet or semi-sweet chocolate, 2 large eggs, 2 large egg yolks, 0.25 cup granulated sugar, 0.25 teaspoon salt, 1 teaspoon vanilla extract, 2 tablespoons all-purpose flour
- Place the ramekins on a baking sheet (this makes them easier to transfer in and out of the oven). Bake for 10-12 minutes, or until the edges are set but the center is still soft and appears slightly jiggly. The key is not to overbake them; you want that gooey, molten center.0.5 cup unsalted butter, 6 ounces bittersweet or semi-sweet chocolate, 2 large eggs, 2 large egg yolks, 0.25 cup granulated sugar, 0.25 teaspoon salt, 1 teaspoon vanilla extract, 2 tablespoons all-purpose flour
- Carefully remove the ramekins from the oven. Let them sit for about 1 minute. To unmold, run a thin knife around the edge of each ramekin, then invert a plate over the ramekin and carefully flip them out. If they seem stuck, gently tap the bottom of the ramekin. Dust with powdered sugar, and serve immediately with fresh berries, whipped cream, or vanilla ice cream.powdered sugar, fresh raspberries or strawberries, whipped cream or vanilla ice cream, 0.5 cup unsalted butter, 6 ounces bittersweet or semi-sweet chocolate, 2 large eggs, 2 large egg yolks, 0.25 cup granulated sugar, 0.25 teaspoon salt, 1 teaspoon vanilla extract, 2 tablespoons all-purpose flour
Notes
These Chocolate Lava Cakes are best enjoyed fresh from the oven, but you can prepare the batter ahead of time. Leftover baked cakes can be stored in the refrigerator for up to 2 days. Reheat in microwave (50% power, 20-30 seconds) or oven (300°F/150°C, 5-8 minutes). Unbaked batter can be frozen in ramekins for up to 1 month, adding extra baking time when cooking.