Molten Chocolate Lava Cake

Ingredients

• 3 oz unsalted butter
• 3 oz dark chocolate, 70% cacao
• 1 whole large egg
• 1 whole large egg yolk
• 2 tbsp granulated sugar
• 1 tbsp all-purpose flour
• ¼ tsp vanilla extract
• ⅛ tsp sea salt
• ½ tbsp unsalted butter, for ramekins
• 1 tsp unsweetened cocoa powder, for dusting
• 1 tsp powdered sugar, for dusting
• ½ cup vanilla bean ice cream, for serving

Instructions

1. 1

   Preheat your oven to 425°F. Position an oven rack in the center so your ramekins will bake evenly.

2. 2

   Lightly brush the interior of two 6-ounce ramekins with 0.5 tbsp of unsalted butter—coat the sides and bottom generously, including the rim. This prevents sticking and ensures a clean unmold if you choose to turn them out. Chill the ramekins in the freezer while you prepare the batter.

3. 3

   Chop 3 oz of dark chocolate (70% cacao) into small, even pieces, roughly the size of peas. Chop 3 oz of unsalted butter into cubes. This ensures both will melt evenly and smoothly.

4. 4

   Fill a small saucepan with 1 inch of water and bring it to a gentle simmer over medium heat. Place a heatproof bowl on top (it should not touch the water—you're creating a double boiler). Add the butter cubes and chocolate pieces to the bowl, stirring constantly with a rubber spatula until completely melted and smooth, about 2-3 minutes. The mixture should feel warm to the touch, not hot. Remove from heat and set aside to cool slightly.

5. 5

   In a medium mixing bowl, whisk together 1 large egg, 1 large egg yolk, 2 tbsp of granulated sugar, and 0.25 tsp of vanilla extract. Whisk vigorously for about 1-2 minutes until the mixture is pale, thick, and falls from the whisk in ribbons—this incorporates air and creates lift in the cakes.

6. 6

   Pour the slightly cooled chocolate-butter mixture into the egg mixture. Using a rubber spatula, fold gently but decisively until just combined—no streaks of chocolate or egg should remain. Folding (rather than stirring) preserves the airiness you built into the eggs.

7. 7

   Sift 1 tbsp of all-purpose flour and 0.125 tsp of sea salt directly over the batter. Fold gently until just no flour streaks remain—do not overmix, as this develops gluten and makes the cakes tough.

8. 8

   Divide the batter evenly between the two chilled ramekins, filling each about three-quarters full. The batter will rise slightly during baking, and you want space for that rise while keeping the gooey center intact.

9. 9

   Place both ramekins on a baking sheet and slide into the preheated 425°F oven. Bake for 12-14 minutes. The cake edges should be set and slightly puffed, pulling away very slightly from the ramekin walls, but the center should still jiggle gently when you give the ramekin a small shake—this is your signal that the molten center is intact. A meat thermometer inserted 1 inch from the edge should read 160°F, while the very center stays soft.

10. 10

    Remove the baking sheet from the oven and let the ramekins rest for 30 seconds—this helps them release from the sides cleanly if you plan to unmold them.

11. 11

    Working carefully, run a thin knife around the inside edge of each ramekin, and invert onto a dessert plate. The cake should slide out cleanly, leaving a small pool of molten chocolate underneath. (Alternatively, serve the cakes directly in the ramekins.)

12. 12

    Dust the tops lightly with a pinch of unsweetened cocoa powder and powdered sugar using a fine-mesh strainer. Top with a generous quenelle (oval scoop) of vanilla bean ice cream—the cold ice cream against the warm, flowing chocolate center is the whole point. Serve immediately while the cake is still warm and the center is liquid.

Tools you’ll need

• 6-ounce ramekins (2)
• oven
• baking sheet
• small saucepan
• heatproof bowl
• rubber spatula
• medium mixing bowl
• whisk
• fine-mesh strainer
• sifter
• instant-read thermometer
• thin paring knife
• dessert plates (2)

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