Chocolate lava cakes are small, individually baked chocolate cakes with a warm, runny center that flows out when cut open. The key is pulling them from the oven at just the right moment — a minute or two too long and the molten middle sets. They take about 30 minutes start to finish, making them a practical choice for a special dessert.
½cupunsalted butterpreferably European, for superior richness
1cupdark chocolatebittersweet, finely chopped
2largeeggsroom temperature
2largeegg yolksroom temperature
¼cupgranulated sugar
2tablespoonsall-purpose floursifted
Instructions
Preheat your oven to 425°F (220°C). Grease the ramekins with butter, then dust with cocoa powder to prevent sticking.
Melt the butter and chopped chocolate in a heatproof bowl over simmering water, stirring occasionally until smooth.
In a separate bowl, whisk together the whole eggs, egg yolks, and granulated sugar until thick and pale. This should take about 3-4 minutes.
Gently fold the chocolate mixture into the egg mixture, maintaining the airiness. Add the sifted flour and fold until just combined.
Divide the batter evenly among the prepared ramekins. Place them on a baking sheet and bake for 10 minutes until the edges are firm but the center is still soft.
Allow the cakes to cool slightly in the ramekins for 1-2 minutes before inverting onto a plate. Serve immediately.
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Notes
For an extra luxurious center, insert a small square of chocolate into the center of the batter before baking.
Ensure all ingredients are at room temperature for easier incorporation and a smoother batter.
For those avoiding gluten, a 1:1 gluten-free flour substitute works excellently.