Instructions

Step 1: Preheat the oven to 450 degrees F and grease and flour six 6 oz ramekins to prevent sticking.

Step 2: Melt the butter and chopped chocolate together using a double boiler or microwave. Whisk until smooth and set aside to cool slightly.

Step 3: In a large mixing bowl, beat the eggs, egg yolks, vanilla extract, salt, and sugar at high speed with a whisk attachment until the mixture triples in volume, becomes light in color, and forms a thick, smooth stream when lifted, about 5 minutes.

Step 4: Gently fold the egg mixture into the melted chocolate and butter. Sprinkle the flour on top and carefully fold it in until fully combined, being careful not to deflate the batter.

Step 5: Evenly divide the batter between the prepared ramekins.

Step 6: Bake for 7-10 minutes, until the edges have puffed up and formed a thin crust but the centers still jiggle slightly when shaken. Baking time can vary depending on your oven.

Step 7: Let the cakes cool for 1 minute, then invert each ramekin onto a plate and carefully lift them off to reveal the lava cake.

Step 8: Dust the cakes with powdered sugar and serve immediately with fresh strawberries or raspberries if desired.

Tips & Variations

Use high-quality chocolate for the best flavor and smooth texture.

For a richer taste, add a teaspoon of espresso powder to the chocolate mixture.

Replace the fresh berries with a scoop of vanilla ice cream for a classic combination.

If you don’t have ramekins, use any small oven-safe bowls or cups, adjusting baking time slightly if needed.

Storage

Chocolate lava cakes are best served fresh, but you can refrigerate baked cakes for up to 2 days. Reheat gently in a microwave for 15-20 seconds to soften the center, though the molten effect will be less pronounced. Unbaked batter can be stored in the ramekins, covered tightly, and baked within 24 hours.

FAQs

Can I prepare the batter ahead of time?

Yes, you can prepare the batter and keep it covered in the ramekins in the refrigerator for up to 24 hours before baking. Just bring them to room temperature briefly before baking for best results.

Why did my lava cake not have a molten center?

The lava center depends on precise baking time. If baked too long, the center will firm up fully. Bake until the edges are set but the center still jiggles slightly when shaken gently to maintain the molten core.