Chocolate Lava Cake

There's something theatrical about a chocolate lava cake. You cut into it, and molten chocolate flows out—it's a moment of pure indulgence, a dessert that feels both sophisticated and deeply satisfying.

The key to a good lava cake is timing. You need to bake it just long enough that the outside is set, but not so long that the center cooks through. It's a delicate balance, but when you get it right, it's absolutely perfect.

Ingredients

• 6 oz dark chocolate, chopped
• 6 tablespoons butter
• 2 large eggs
• 2 large egg yolks
• 1/4 cup sugar
• Pinch of salt
• 2 tablespoons all-purpose flour
• Butter and cocoa powder for ramekins

Instructions

Preheat your oven to 425°F. Butter and dust with cocoa powder four 6-ounce ramekins.

Melt the chocolate and butter together in a double boiler or in the microwave, stirring until smooth. Let it cool slightly.

In a separate bowl, whisk together the eggs, egg yolks, sugar, and salt until pale and thick. Gently fold in the melted chocolate mixture, then fold in the flour until just combined.

Divide the batter evenly among the prepared ramekins. Place them on a baking sheet and bake for 12-14 minutes, or until the edges are set but the centers are still soft.

Let them rest for just a minute, then carefully invert each ramekin onto a plate. The cake should slide out, and when you cut into it, warm chocolate should flow out.

Serve immediately with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast between the warm, gooey center and the cool cream is perfect.

These cakes are best made right before serving—they don't keep well, and part of the magic is that warm, flowing center. But they're surprisingly quick to make, so you can whip them up when you want something special without too much planning.

The trick is not to overthink it. The timing might take a try or two to get right, but once you do, you'll have a dessert that feels restaurant-quality but is simple enough to make at home.