Ingredients:

  • 6 oz high-quality dark chocolate (60-70% cacao), chopped
  • 0.5 cup unsalted butter, cubed
  • 0.25 tsp sea salt
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 0.25 cup granulated white sugar
  • 0.5 tsp pure vanilla extract
  • 2 tbsp all-purpose flour, sifted
  • 1 tbsp unsalted butter, melted (for ramekin prep)
  • 1 tbsp unsweetened cocoa powder (for dusting)

Instructions:

  1. Preheat your oven to 425°F (218°C). Brush the inside of four 6-ounce ceramic ramekins with melted butter using upward strokes. Dust with cocoa powder, tapping out the excess.
  2. Combine 6 oz chopped dark chocolate and 0.5 cup cubed butter in a heat proof bowl. Microwave in 30 second bursts, stirring between each, until the mixture is glossy and completely smooth. Don't rush this; if the chocolate burns, it will turn bitter and grainy.
  3. In a separate medium bowl, whisk 2 whole eggs, 2 egg yolks, 0.25 cup sugar, 0.25 tsp sea salt, and 0.5 tsp vanilla extract. Whisk vigorously for about 2 minutes until the mixture is pale yellow and slightly thickened. This aeration provides the lift needed for the cake to rise without chemical leaveners like baking powder.
  4. Slowly pour the warm chocolate mixture into the egg mixture, whisking constantly.
  5. Gently fold in 2 tbsp of sifted flour using a spatula. Mix only until the white streaks disappear. Overmixing at this stage will develop too much gluten, turning your velvety lava cake into a tough, bread like disaster.
  6. Divide the batter evenly between the four prepared ramekins. Place them on a sturdy baking sheet and bake at 425°F (220°C) for 12 minutes until the sides are firm and the center has a slight, soft jiggle.