Dark Chocolate Lava Cakes
Decadently light dark chocolate cakes with an oozy, molten center, baked in individual ramekins and ready in just 25 minutes.
- 3 1/2 ounces (100g) dark chocolate
- 1/2 cup (1 stick) butter
- 1 cup sugar
- 6 tablespoons flour (rice flour for gluten-free)
- 4 eggs
- Melt the chocolate together with the butter, either in a double boiler or in short bursts in the microwave, stirring between each until fully smooth. Remove from the heat, then mix in the sugar, flour, and eggs until you have a smooth, glossy batter.
- Divide the batter evenly between 4 buttered ramekins. Bake in a preheated 425°F (220°C) oven until the sides are lightly golden brown and the middle of the top jiggles just slightly when nudged, about 10 to 13 minutes — that slight jiggle is exactly what you want, since it means the center is still molten.
- Let the cakes cool for 1 minute, then run a thin knife around the edge of each ramekin to loosen it. Invert each ramekin onto a plate and slide the cake out, then enjoy immediately while it's still hot and the center is gooey.
Chef's Note: The gap between a perfect molten center and an overbaked cake is only a minute or two, so watching for that slight jiggle in the middle rather than relying purely on the clock is the real key to success here. Every oven runs a little differently, so it's worth checking at the 10-minute mark the first time you make these and adjusting from there.
This is a genuinely great make-ahead dessert for entertaining — mix the batter, divide it into the ramekins, and refrigerate until you're ready to bake, so you can pop them in the oven right as you're clearing dinner plates. Just be prepared to add a minute or two to the bake time if the batter goes in cold from the fridge.
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