Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Generously butter four 6-ounce ramekins. For an extra foolproof release, you can also lightly dust the buttered ramekins with cocoa powder or flour, tapping out any excess.1/2 cup unsalted butter
- In a heatproof bowl set over a saucepan of simmering water (ensuring the bottom of the bowl doesn’t touch the water), melt together the 1/2 cup of unsalted butter and the 4 ounces of finely chopped bittersweet or semi-sweet chocolate. Stir occasionally until completely smooth and melted. Remove the bowl from the heat and let it cool slightly for a few minutes.1/2 cup unsalted butter, 4 ounces bittersweet or semi-sweet chocolate
- In a separate medium bowl, whisk together the 2 large eggs, 2 large egg yolks, and the 1/4 cup of granulated sugar. Whisk vigorously for about 1–2 minutes, until the mixture is pale yellow and slightly thickened. Stir in the 1 teaspoon of vanilla extract.2 large eggs, 2 large egg yolks, 1/4 cup granulated sugar, 1 teaspoon vanilla extract
- Gently pour the slightly cooled melted chocolate mixture into the egg mixture. Whisk until just combined. Don’t overmix.
- Sift the 1/4 cup of all-purpose flour and the pinch of salt over the chocolate-egg mixture. Gently fold them in using a rubber spatula until no dry streaks remain. Again, be careful not to overmix.1/4 cup all-purpose flour, 1 pinch salt
- Divide the batter evenly among the prepared ramekins, filling each about two-thirds to three-quarters full.
- Place the ramekins on a baking sheet (this makes them easier to transfer in and out of the oven). Bake for 10–12 minutes. The edges should be set, but the center should still be soft and jiggly. The exact baking time will depend on your oven, so keep a close eye on them. You want them to be cooked enough to hold their shape but still have that gooey center.
- Carefully remove the baking sheet from the oven. Let the lava cakes rest in their ramekins for 1 minute. To serve, run a knife around the edge of each ramekin, then invert a small plate over the ramekin and carefully flip them out onto the plates. They should slide out easily.
Notes
Store leftover chocolate lava cakes in their ramekins, covered tightly with plastic wrap, in the refrigerator for up to 2 days. Reheat gently in a preheated oven at 300°F (150°C) for about 5–7 minutes, or until warmed through and the center is again molten. Be careful not to overheat.
