Molten Chocolate Lava Cake

There's something almost theatrical about cutting into a lava cake and watching that warm, glossy center pour out. It looks like pastry-chef-level skill but honestly takes about 20 minutes and six ingredients. This is the dessert that ends every dinner party argument about what to make.

Molten Chocolate Lava Cake

Prep: 10 min  |  Cook: 12 min  |  Serves: 4

Ingredients

• 4 oz dark chocolate (70% cacao), chopped
• 1/2 cup (1 stick) unsalted butter
• 2 large eggs
• 2 large egg yolks
• 1/4 cup sugar
• 2 tablespoons all-purpose flour
• Pinch of flaky sea salt
• Butter and cocoa powder for ramekins
• Vanilla ice cream for serving

Instructions

1. Preheat oven to 425°F. Butter four 6-oz ramekins generously, then dust with cocoa powder. Tap out the excess. Place on a baking sheet.
2. Melt chocolate and butter. Combine the chopped chocolate and butter in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until completely smooth. Let cool slightly.
3. Whisk eggs and sugar. In a separate bowl, whisk together the eggs, egg yolks, and sugar until thick and pale, about 2 minutes.
4. Combine. Pour the melted chocolate mixture into the egg mixture and whisk until smooth. Sift in the flour and fold gently until just incorporated.
5. Fill ramekins. Divide the batter evenly among the prepared ramekins. They should be about 3/4 full.
6. Bake exactly 12 minutes. The edges should be firm but the center should jiggle slightly when you shake the pan. Do not overbake.
7. Unmold and serve. Let sit for 1 minute, then run a knife around the edge. Invert onto plates, give a gentle tap, and lift the ramekin. Finish with a scoop of vanilla ice cream and a pinch of flaky sea salt.

Chef's Notes

• The batter can be made up to 24 hours ahead. Fill the ramekins and refrigerate. Add 1-2 minutes to the bake time if going straight from cold.
• Timing is everything. At 12 minutes you get a molten center. At 14, you get a regular chocolate cake. Set a timer.
• Use the best chocolate you can find. It's the star here and you'll taste the difference.