Chocolate Lava Cake

Lava cakes, sometimes called molten chocolate cakes or molten lava cakes, are iconic for a reason. Because they’re baked at a high temperature so that the edges bake through but the center remains warm and batter-like, the result is an incredibly decadent dessert with a cakey exterior and a rich center of flowing chocolate. 

Especially popular in the ’90s, chocolate lava cakes have appeared on countless restaurant menus across the United States and, despite feeling fancy, are surprisingly easy to make at home with just a handful of ingredients. Bonus: The batter can be made ahead of time, so it’s an ideal dessert if you’re hosting.  

Traditionally, lava cakes are baked in well-greased ramekins dusted with cocoa powder instead of flour to avoid white streaks when they are inverted. If you don’t have ramekins (or want to make smaller servings), they can also be baked in a muffin pan. Just be careful when inverting — it’s easiest to flip all of them out of the muffin tray at once onto an upside-down baking sheet versus transferring the cakes one-by-one to plates for serving. 

• Bittersweet chocolate: Because lava cakes have few ingredients, the quality of chocolate you use is important. A 70% bittersweet chocolate adds richness without being overly sweet, ensuring a balanced bite of cake once it’s sprinkled with powdered sugar and topped with ice cream. 
• Butter and eggs: Together these keep the fat content high for a smooth, velvety, molten center.  

1. Melt the chocolate and butter. Pour hot melted butter over chopped chocolate and stir to melt. (You might have to finish melting in the microwave, but try to avoid getting this mixture too hot.)
2. Grease the ramekins. Brush melted butter inside the ramekins, then dust them with cocoa powder. 
3. Whip the eggs. Mix the eggs, yolks, and sugar in a stand mixer with the whisk attachment on high until pale and somewhat fluffy. Stir in the chocolate mixture until combined. 
4. Finish the batter and bake. Use a spatula to fold in the flour, salt, and vanilla — don’t over-mix! Divide the batter between the ramekins and bake at 400℉ until the edges are set but the center is loose.
5. Serve the lava cakes. Let the cakes sit for just a minute before inverting them onto plates (remember to wear an oven mitt!). Dust with powdered sugar and serve warm. These are especially delicious with a scoop of vanilla ice cream or whipped cream. 

The lava cakes can be assembled in the ramekins, wrapped up tightly in plastic wrap, and refrigerated for up to 2 days. To bake, just uncover and bake directly from the refrigerator.  

Any leftover cakes can be refrigerated for up to 3 days. They’ll have less of a molten center once reheated in the microwave compared to when they were freshly baked.