Name: Chocolate Lava Cake
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2
Ingredients: 4 ounces semisweet or bittersweet chocolate chopped; ¼ cup unsalted butter plus more for ramekins; ⅓ cup granulated sugar; 2 large eggs; 1 large egg yolk; 1 teaspoon vanilla extract; ⅛ teaspoon fine sea salt; 3 tablespoons all-purpose flour; Cocoa powder for dusting ramekins; Powdered sugar or fresh berries for serving; Vanilla ice cream optional, for serving

01

Overview

Prep15 min

Cook12 min

Total27 min

Servings2

DifficultyMedium

02

Ingredients

4 ounces semisweet or bittersweet chocolatechopped¼ cup unsalted butterplus more for ramekins⅓ cup granulated sugar2 large eggs1 large egg yolk1 teaspoon vanilla extract⅛ teaspoon fine sea salt3 tablespoons all-purpose flour Cocoa powderfor dusting ramekins Powdered sugar or fresh berriesfor serving Vanilla ice creamoptional, for serving

03

Equipment

Two 6-ounce ramekins
Heatproof mixing bowl
Whisk
Small baking sheet
Thin knife or offset spatula

04

Method

01

Whisk the midnight batter

Heat the oven to 425°F. Butter two 6-ounce ramekins and dust with cocoa powder, tapping out the excess. Melt chocolate and butter together in a heatproof bowl over barely simmering water (or in short microwave bursts), stirring until smooth. Whisk in sugar, then eggs, yolk, vanilla, and salt. Fold in the flour until just combined — the batter should look glossy and thick.

02

Fill the little nests

Divide the batter between the prepared ramekins. If you like an extra molten heart, tuck a small square of chocolate into the center of each and cover with batter. Set the ramekins on a small baking sheet.

03

Bake until the edges set

Bake 11 to 13 minutes, until the tops look set and the edges pull slightly from the sides, but the centers still jiggle softly when you nudge the pan. Do not wait for a fully firm top — that is how lava becomes cake.

04

Unmold the warm secret

Rest 1 minute. Run a thin knife around each edge, invert onto warm plates, and lift the ramekins. Dust with powdered sugar, add berries or a scoop of ice cream, and serve immediately while the centers still spill.

✦

Tips

NoteBatter can be filled into ramekins, covered, and chilled up to 4 hours; add 1 to 2 minutes to the bake time from cold.

NoteUse good chocolate — it is the whole flavor of the cake.

NoteAurora prefers the powdered-sugar snow. I prefer the berry version. We share the spoon either way.

✦

Nutrition

Calories~420 kcal

Protein8 g

Fat28 g

Carbohydrates38 g

✦

Storage

Best freshLava cakes are happiest the moment they leave the oven.

Refrigerator (batter)Filled ramekins keep covered up to 4 hours before baking.

LeftoversReheat gently; the center will firm but still taste lovely with ice cream.

?

Frequently asked

Why did my center bake through?+

The oven ran a little hot or the cakes sat too long. Next time pull them while the middle still jiggles.

Can I make four cakes?+

Yes — double the recipe and use four ramekins. Watch the bake time closely.

Do I need a water bath?+

No. A hot oven and well-buttered ramekins are enough for molten centers.

Chocolate Lava Cake

Overview

Ingredients

Equipment