Molten Chocolate Lava Cakes
These little cakes have a set outer edge and a soft, flowing chocolate center that spills out when you cut in. They need only a handful of ingredients and bake in minutes, so they are an impressive yet easy dessert for date nights and dinner parties.
Preparation Steps
Heat the oven to 425°F (220°C). Butter four 6-ounce (175 ml) ramekins well and dust them with cocoa powder, tapping out the excess. Set them on a baking sheet.
Melt the butter and chocolate together in a heatproof bowl set over a pan of barely simmering water, stirring until smooth. Let cool for a few minutes.
In another bowl, whisk the eggs, egg yolks and sugar for 2 to 3 minutes, until pale and thickened.
Fold the melted chocolate into the egg mixture, then gently fold in the flour until no streaks remain.
Divide the batter among the ramekins. Bake for 12 to 14 minutes, until the sides are firm but the centers still wobble slightly when shaken.
Let stand for 1 minute, then run a thin knife around the edges and turn each cake out onto a plate. Dust with powdered sugar and serve immediately.
Tips & Variations
- Oven temperatures vary, so bake one test cake first if you can; one extra minute is the difference between molten and fully set.
- Serve with vanilla ice cream or fresh raspberries. A pinch of instant coffee in the melted chocolate deepens the flavor.
- The batter can be poured into ramekins, covered and refrigerated for up to 1 day; add 2 to 3 minutes to the baking time. Baked cakes are best eaten right away.
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