Molten Chocolate Lava Cakes
These small individual cakes look impressive but come together in about 20 minutes total — the trick is slightly underbaking them so the center stays liquid while the edges set. Served warm, straight from the oven, they're an easy way to make a weeknight dessert feel like a restaurant one.
Ingredients
- 4 oz (115g) semisweet chocolate, chopped
- 1/2 cup (115g) butter
- 2 large eggs
- 2 large egg yolks
- 1/4 cup (50g) sugar
- 2 tablespoons all-purpose flour
- Pinch of salt
- Butter and cocoa powder, for greasing the ramekins
Instructions
- Preheat the oven to 425°F (220°C). Butter four ramekins well and dust with cocoa powder.
- Melt the chocolate and butter together in the microwave or over a double boiler, stirring until smooth.
- In a separate bowl, whisk the eggs, egg yolks, and sugar together until pale and slightly thickened.
- Whisk the melted chocolate into the egg mixture, then fold in the flour and salt.
- Divide the batter among the ramekins and place on a baking sheet.
- Bake for 11-12 minutes, until the edges are set but the center still jiggles slightly. Let sit 1 minute, then run a knife around the edge and invert onto plates. Serve immediately.
Tips
- Every oven varies — start checking at 10 minutes; the center should look slightly underdone.
- The batter can be made ahead and refrigerated in the ramekins for up to a day; bake straight from the fridge, adding 1-2 extra minutes.
- Dusting the buttered ramekins with cocoa instead of flour keeps the cakes from looking chalky once unmolded.
Frequently Asked Questions
How do I know when to take them out?
The edges should look fully baked and pull slightly from the ramekin, while the very center still looks a little underdone — that's what keeps it molten.
Can I make these bigger, in one pan?
This recipe is designed for individual portions; a single larger cake won't get the same molten-center effect reliably.
