Ingredients
Equipment
Method
Preparation
- Preheat oven to 400°F (200°C). Butter and flour two 6-ounce ramekins, tapping out excess flour, then place them on a baking sheet.
Melting & Mixing
- Melt butter and chopped dark chocolate in a double boiler or microwave until smooth, then set aside to cool slightly.
- Whisk together the egg, egg yolk, and granulated sugar in a medium bowl until light and slightly thickened.
- Gradually whisk the cooled chocolate mixture into the egg mixture until combined, then stir in vanilla extract and salt.
- Gently fold in the all-purpose flour until just combined, being careful not to overmix.
Baking & Serving
- Divide the batter evenly between the prepared ramekins.
- Bake for 12-14 minutes until edges are set but the center still jiggles for a molten interior.
- Carefully invert cakes onto dessert plates, then dust with powdered sugar and serve immediately with optional raspberries or whipped cream.
Notes
For best results, use high-quality chocolate as it significantly impacts the flavor. Ensure not to overbake, as the signature gooey center is key to a lava cake. A quick tip for an extra decadent touch: place a small piece of your favorite chocolate in the center of the batter before baking for an even more intense molten core. These cakes are best enjoyed warm, directly from the oven.
