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Molten lava cake on white plate with ice cream and spoon.

My Favorite Chocolate Molten Lava Cakes

Yield: 6 cakes
Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 33 minutes

Ingredients

For the Ramekins:

  • 2 to 3 tablespoons butter, softened
  • 2 to 3 tablespoons unsweetened cocoa powder

Cakes:

  • 1 cup (170 g) chopped semisweet or bittersweet chocolate (see note)
  • 10 tablespoons salted butter
  • Pinch of salt, about 1/8 teaspoon - use more if using unsalted butter
  • ½ teaspoon vanilla extract
  • 3 large eggs
  • 3 large egg yolks
  • 1 ½ cups (171 g) powdered sugar
  • ½ cup (71 g) all-purpose flour

Instructions 

  • Preheat oven to 375-400 degrees F (see note!).
  • Grease the bottom and sides of six 6- or 8-ounce ramekins by brushing or spreading a thin layer of butter evenly over the bottom and sides of each ramekin, paying close attention to the the crevices, especially where the sides and bottom meet. Sprinkle in cocoa powder to coat evenly and tap out the excess.
  • In a medium bowl, add the chocolate and butter and melt in 1-minute increments in the microwave, stirring in between, until melted and smooth (don't over heat). This can also be done in a saucepan on the stove.
  • Off the heat, stir in the salt and vanilla. Let the mixture cool to room temperature (it can be slightly warm but not hot).
  • In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, beat the eggs and egg yolks together until thick and light in color, 2-3 minutes (don't skimp this step!).
  • Add the powdered sugar and mix until combined. Add the cooled, melted chocolate mixture and the flour and mix with a spoon or spatula just until combined and no streaks remain (don't overmix).
  • Divide the batter evenly among the ramekins and place the ramekins on a large baking sheet with a couple inches between each dish.
  • Bake for 12-13 minutes until the sides are set and the cakes feel soft when touched in the center. The timing is really important here and a lot will depend on if your oven bakes hot or cool. You want the cakes to bake long enough to form a crust around the molten filling without baking all the way through.
  • Remove from the oven and let sit for 2-3 minutes. Run a small knife or metal spatula around the edges to loosen. Place a plate upside down on the ramekin, and holding onto both the plate and the ramekin, carefully flip so that the cake falls out onto the plate (tap very lightly on the bottom of the ramekin if the cake doesn't come out right away).
  • Dust the cakes with powdered sugar or serve with whipped cream and strawberries or ice cream and hot fudge sauce (or a combination of all!).

Notes

Temperature: the original recipe had a bake temperature of 425 degrees. Every oven varies in exact temp, but I found it was too high in my current oven, so I usually bake them now at 375 or 400 degrees F. If your oven bakes on the hot side, bake the cakes at 375 degrees F. 
Chocolate: I almost always use Ghirardelli bittersweet chocolate chips in this recipe. Not all chocolate chips melt well - I recommend Ghirardelli or Guittard chocolate chips for melting with the butter.
Greasing the Ramekins: using a cooking spray with flour in it (like Baker's Joy) works great but may leave a bit of a white or yellow-ish residue on the outer edges of the cake (not a big deal). Usually I grease the ramekins really well with butter and then sprinkle in cocoa powder to dust evenly and tap out the excess. 
Make Ahead: the cake batter can be made and spread into the ramekins 1-2 days in advance. Cover the ramekins with plastic wrap and refrigerate. Bake the cakes as directed (remove the plastic wrap, obvs), adding an extra 30-60 seconds to the baking time to account for the cold batter.