Molten Chocolate Lava Cakes

Rich, deeply chocolatey cakes with irresistibly gooey centers make this dessert pure dinner-party drama.

Ingredients

• 1/2 cup (115 g) unsalted butter, plus more for greasing
• 4 oz (115 g) bittersweet chocolate, chopped
• 2 large eggs
• 2 large egg yolks
• 1/4 cup (50 g) granulated sugar
• 2 tbsp all-purpose flour
• 1 tbsp unsweetened cocoa powder, plus more for dusting ramekins
• 1/4 tsp salt
• 1 tsp vanilla extract
• Powdered sugar and vanilla ice cream, for serving

Instructions

1. Preheat the oven to 425°F (220°C). Generously butter 4 ramekins and dust them lightly with cocoa powder, tapping out the excess.
2. Melt the butter and chopped chocolate together in a heatproof bowl over barely simmering water or in short microwave bursts, stirring until smooth. Let cool slightly.
3. In a separate bowl, whisk the eggs, egg yolks, sugar, salt, and vanilla until slightly thickened and glossy. Whisk in the melted chocolate mixture.
4. Sift in the flour and cocoa powder, then fold just until combined. Divide the batter evenly among the prepared ramekins.
5. Place the ramekins on a baking sheet and bake for 10–12 minutes, until the edges are set but the centers still look soft.
6. Let the cakes rest for 1 minute, then carefully run a knife around the edges and invert onto plates, or serve straight from the ramekins.
7. Finish with a dusting of powdered sugar and a scoop of vanilla ice cream, then serve immediately while the centers are still molten.

Tip: For the best lava center, slightly underbake rather than overbake—the edges should be firm, but the middle should still jiggle a little when gently shaken.