Chocolate lava cake, or molten chocolate cake, is a show-stopping dessert featuring a rich chocolate cake exterior with a flowing chocolate centre. The cake is baked just long enough to form a delicate crust while keeping the centre gloriously molten and gooey.
Generously butter four 9.5-cm ramekins, making sure to coat the bottom and sides thoroughly. This ensures the cakes will release easily. Dust each buttered ramekin with cocoa powder, tapping out any excess. Place the prepared ramekins on a baking sheet. Preheat the oven to 220°C.
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Step 2: Melt the chocolate and butter
Coarsely chop the chocolate into small, even pieces. Place the butter in a medium heat-proof bowl and add the chopped chocolate on top. You can melt them using a double boiler by setting the bowl over a pot of simmering water, stirring occasionally until completely smooth. Alternatively, microwave on high in 10-30 second increments, stirring after each period until the mixture is silky and completely melted. Be careful not to overheat the chocolate. Set aside to cool slightly for 2-3 minutes.
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Step 3: Prepare the egg mixture
In a separate large bowl, whisk together the whole eggs, egg yolks, and powdered sugar vigorously for about 2 minutes until the mixture becomes thick, pale, and fluffy. The mixture should form ribbons when you lift the whisk. Add the vanilla extract and a pinch of salt, whisking to combine. This aeration is crucial for achieving the right texture in your lava cakes.
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Step 4: Combine and add flour
Very slowly pour the melted chocolate mixture into the egg mixture while whisking continuously. This gradual addition prevents the eggs from curdling due to the heat of the chocolate. Once all the chocolate is incorporated, the batter will be glossy and smooth. Gently sprinkle the flour over the chocolate mixture and fold it in using a rubber spatula with smooth, gentle strokes. Fold just until no flour pockets remain – avoid overmixing as this can make the cakes tough.
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Step 5: Fill and bake
Divide the batter evenly among the prepared ramekins, filling them about three-quarters full. You can use a ladle or measuring cup for even distribution. Place the baking sheet with the ramekins in the preheated oven. Bake for 12 minutes – the timing is critical. The edges should be firm and slightly pulling away from the sides, while the centres should still appear soft and slightly jiggly when gently shaken. The tops may look somewhat underbaked, which is exactly what you want for that molten centre.
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Step 6: Rest and invert
Remove the baking sheet from the oven and let the cakes cool in the ramekins for exactly 1-2 minutes. This brief rest allows the cakes to set just enough to be unmolded. Run a small knife or offset spatula around the edges of each ramekin to loosen the cakes. Place a serving plate upside down over each ramekin. Protect your hands and carefully but quickly flip the ramekin and plate together. Tap lightly on the bottom of the ramekin if needed, then carefully lift off the ramekin.
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Step 7: Garnish and serve immediately
Dust the warm lava cakes with powdered sugar through a fine-mesh sieve. Serve immediately while the centre is still molten and flowing. Cut into the cake with a spoon to reveal the gorgeous lava centre!
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French 
Intermediate
Dessert
