Molten Lava Cake
Quick answer
- Total time
- 27 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Cut into with a spoon, the thin cake wall gives way and warm chocolate runs onto the plate.
Read more
That molten center is not a hidden filling but the same dark chocolate batter, baked hot and fast so only the outside sets. Timing does most of the work. Residual heat keeps cooking the middle after the ramekins leave the oven, and the cakes are turned out right away to stop it.
Ingredients
Instructions
- 1
Preheat the oven fully to 220C.
Coat the inside of each ramekin thoroughly with butter, then dust lightly with all-purpose flour so the cakes release cleanly after baking.
- 2
Melt 140 g dark chocolate with 110 g butter over a gentle water bath.
Stir until smooth, then remove from the heat and let it cool briefly so it does not cook the eggs.
- 3
Whisk 2 eggs, 2 yolks, and 60 g sugar in a bowl until the mixture looks lighter and slightly foamy.
Stop once most sugar grains have dissolved and the texture feels smoother.
- 4
Pour the cooled chocolate mixture into the egg mixture a little at a time while stirring.
Add 30 g all-purpose flour last, folding only until no dry streaks remain.
- 5
Divide the batter evenly among the prepared ramekins and smooth the tops lightly so the cakes bake at a similar rate.
- 6
Bake at 220C for 10 to 12 minutes, until the edges are set but the center still jiggles slightly.
Unmold promptly so residual heat does not continue firming the center.
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