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Chocolate lava cake with a molten center, served with vanilla ice cream

Chocolate Lava Cake

Individual chocolate cakes with a crisp outside and a warm, molten chocolate center. Six ingredients, 25 minutes.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 25 minutes
Servings: 4 cakes
Course: Dessert
Cuisine: American, French
Calories: 450
Ingredients Method Notes

Ingredients
  

Ramekins
  • 1 tablespoon unsalted butter softened
  • 1 tablespoon cocoa powder
Lava cakes
  • 4 ounces bittersweet chocolate 60 to 70% cacao, chopped, 115 g
  • 1/2 cup unsalted butter 115 g
  • 2 large eggs room temperature
  • 2 large egg yolks room temperature
  • 1/4 cup powdered sugar 30 g
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
To serve
  • vanilla ice cream, raspberries and powdered sugar optional

Method
 

  1. Heat oven to 425°F (220°C). Butter four ramekins, dust with cocoa and place on a baking sheet.
  2. Melt the chocolate and butter together until smooth. Cool 2 minutes.
  3. Whisk the eggs, yolks, powdered sugar, salt and vanilla for 1 minute until pale.
  4. Whisk in the chocolate mixture, then fold in the flour.
  5. Divide among the ramekins and bake 12 to 14 minutes, until edges are set and centers jiggle.
  6. Rest 1 minute, run a knife around the edges, invert onto plates and serve immediately.

Notes

Make ahead: refrigerate filled ramekins up to 24 hours and add 2 to 3 minutes to the bake.
Test bake: ovens vary, so bake one cake first to find your perfect time.
Nutrition is an estimate per cake without toppings.