Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Generously butter four 6-ounce ramekins. If you desire an extra chocolatey presentation and easier release, dust the inside of each buttered ramekin with cocoa powder, tapping out any excess.Cocoa Powder
- In a heatproof bowl set over a saucepan of simmering water (a double boiler), gently melt the finely chopped bittersweet chocolate and unsalted butter together. Stir occasionally until the mixture is smooth and completely melted. Remove the bowl from the heat and let it cool slightly for about 5 minutes.1/2 cup (1 stick) Unsalted Butter, 4 ounces Bittersweet Chocolate (60-70% cacao)
- To the slightly cooled chocolate mixture, add the granulated sugar and vanilla extract. Whisk until well combined and the sugar has dissolved.1/4 cup Granulated Sugar, 1 teaspoon Vanilla Extract
- In a separate small bowl, lightly whisk together the two large eggs and two large egg yolks until just combined. Gradually whisk this egg mixture into the chocolate mixture until everything is beautifully incorporated and smooth.2 Large Eggs, 2 Large Egg Yolks
- Gently fold in the salt and then the 2 tablespoons of all-purpose flour until just combined. Be careful not to overmix; a few small streaks of flour are acceptable. Overmixing can develop the gluten too much, resulting in a tougher cake.2 tablespoons All-Purpose Flour, Pinch Salt
- Divide the batter evenly among the prepared ramekins, filling each about two-thirds of the way full.
- Place the filled ramekins on a baking sheet. Bake for 12 to 14 minutes. The edges of the cakes should be set and firm, while the centers should still look slightly soft and jiggly. This is the secret to achieving that glorious molten center.
- Once baked, carefully remove the ramekins from the oven. Let them sit for just 1 minute before attempting to invert them. Place a serving plate over the top of each ramekin and, with a confident flick of the wrist, invert it. The cake should slide out onto the plate. If it seems stuck, you can gently run a thin knife around the edge of the ramekin before inverting. Serve your Molten Chocolate Lava Cake immediately.Powdered Sugar, Fresh Berries or Vanilla Ice Cream
Notes
Uncooked batter can be refrigerated for up to 24 hours. Baked cakes can be refrigerated for up to 2 days and reheated at 350°F (175°C) for 8-10 minutes or microwaved on low for 30-60 seconds.
