Chocolate Lava Cakes

Ingredients

• •150 g dark chocolate (70%), roughly chopped
• •115 g unsalted butter, plus extra for ramekins
• •0.75 cup icing sugar
• •2 large eggs
• •2 large egg yolks
• •1 tsp pure vanilla extract
• •0.25 cup all-purpose flour
• •2 tbsp cocoa powder, for dusting ramekins
• •pinch of salt
• •as needed vanilla ice cream or whipped cream, to serve

Directions

1. 1Preheat oven to 425 °F (220 °C). Generously butter four 6 oz ramekins; dust with cocoa powder, tapping out the excess.
2. 2Melt chocolate and butter together in a heatproof bowl set over a pot of barely simmering water (or in the microwave in 30-second bursts), stirring until smooth. Cool for 5 minutes.
3. 3Whisk icing sugar into the chocolate mixture until combined.
4. 4Add eggs, egg yolks, and vanilla; whisk until smooth and glossy.
5. 5Fold in flour and salt with a spatula until just incorporated — do not overmix.
6. 6Divide batter evenly among the prepared ramekins. At this point the cakes can be refrigerated for up to 8 hours; bring to room temperature for 20 minutes before baking.
7. 7Place ramekins on a baking sheet and bake 11–12 minutes — edges will be set and the centre will still jiggle noticeably when gently shaken.
8. 8Cool in ramekins for exactly 1 minute, then run a thin knife around the edges, invert onto serving plates and serve immediately with ice cream or whipped cream.

💡 The bake time is everything: 11 minutes gives a very runny centre, 12–13 minutes gives a slightly thicker but still molten middle. Every oven differs, so do a test bake with one ramekin the first time to dial in your perfect timing.

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