Molten Chocolate Lava Cakes

A molten lava cake is the kind of dessert that makes everyone at the table go quiet for a moment. A thin shell of rich chocolate cake gives way to a centre that flows like warm ganache.

I have made these for years and the secret is simply timing: twelve minutes in a hot oven, no more. Pull them a minute early rather than a minute late.

You only need one bowl, a whisk and four ramekins. Serve them warm with a dusting of cocoa and a scoop of vanilla ice cream, and they taste like a restaurant dessert.

Ingredients

• 170 g (6 oz) dark chocolate (60-70% cocoa), chopped
• 115 g (1/2 cup) unsalted butter, plus extra for the ramekins
• 2 large eggs, at room temperature
• 2 large egg yolks, at room temperature
• 50 g (1/4 cup) granulated sugar
• 1 pinch fine salt
• 35 g (1/4 cup) all-purpose flour, sifted
• 1 tbsp unsweetened cocoa powder, for dusting

To serve (optional)

• Vanilla ice cream or softly whipped cream

Instructions

1. Prep the ramekins: Heat the oven to 220 C (425 F). Butter four 180 ml (6 oz) ramekins generously, dust with cocoa powder and tap out the excess. Set them on a baking tray.
2. Melt the chocolate and butter: Melt the chopped chocolate and butter together in a heatproof bowl over barely simmering water, stirring until glossy and smooth. Let it cool for 5 minutes so it does not scramble the eggs.
3. Whisk the eggs and sugar: In a separate bowl, whisk the eggs, yolks, sugar and salt for 2 minutes until pale, thick and slightly foamy.
4. Fold the batter: Pour the warm chocolate into the eggs and fold gently with a spatula. Sift the flour over the top and fold just until no streaks remain. The batter should be thick and glossy.
5. Fill and bake: Divide the batter among the ramekins and bake for 11-12 minutes. The edges will look set and firm while the centres still jiggle slightly when you nudge the tray. That wobble is the lava.
6. Rest and unmold: Rest the cakes in their ramekins for exactly 1 minute. Run a thin knife around each edge, invert onto serving plates, lift off the ramekin and dust with cocoa. Serve immediately.

Tips for the best result

• Bake one test cake first if your oven runs hot or cool, then adjust the remaining three.
• Do not overbake: at 13-14 minutes the centres set and you get lovely chocolate cakes, but no lava.
• The batter can be made up to 24 hours ahead; keep it covered in the fridge in the ramekins and bake straight from cold, adding 1 minute.
• Room-temperature eggs whisk up thicker and fold in more smoothly than cold ones.

Storing and reheating

Baked lava cakes are best eaten straight away and do not reheat well. Unbaked batter keeps in the fridge for up to 24 hours in the prepared ramekins; bake from cold, adding 1 minute to the time.

Frequently asked questions

Can I make lava cakes ahead of time?

Yes. Prepare the batter in the ramekins, cover and refrigerate up to 24 hours, then bake from cold with 1 extra minute.

Why didn't my cakes have a molten centre?

They were overbaked. Pull them when the edges are set but the centre still jiggles. Every oven differs, so bake one test cake first.

What chocolate is best for lava cakes?

A good dark chocolate with 60-70% cocoa. Baking chocolate works well; avoid chocolate chips, which contain stabilisers that keep them from melting smoothly.

Can I make them without ramekins?

A standard muffin tin works. Butter and cocoa-dust the cups well and reduce the bake to 9-10 minutes since the cakes are smaller.