Chocolate Lava Cake

Ingredients

Instructions

0 of 7 steps complete

1. 1Heat the oven to 425°F. Generously butter four 6-oz ramekins, dust them with cocoa powder and tap out the excess. This double coating is what lets the cakes release cleanly.
2. 2Melt the chocolate and butter together in a heatproof bowl set over a pot of barely simmering water, stirring until smooth (or microwave in 20-second bursts, stirring between each). Let cool 5 minutes.
3. 3Whisk the powdered sugar into the chocolate mixture, then whisk in the eggs, egg yolks, vanilla and salt until glossy and fully combined.
4. 4Fold in the flour just until no streaks remain — overmixing makes the cakes tough. Divide the batter evenly among the prepared ramekins.
5. 5Bake 12–14 minutes, until the edges are set and puffed but the centers still jiggle slightly when nudged. That underdone center is the lava — do not overbake.
6. 6Let the ramekins stand exactly 1 minute, then run a thin knife around each edge. Invert onto serving plates, wait 10 seconds and lift the ramekins off.
7. 7Dust with powdered sugar and serve immediately with vanilla ice cream and raspberries. The molten center firms up as it cools, so these are best eaten within minutes of baking.