Ingredients
Cake Ingredients
- 4 tablespoons (¼ cup) unsalted butter, cubed (plus more for greasing ramekins)
- 3 ounces (85g) bittersweet chocolate, chopped
- 1 whole egg, room temperature
- 1 egg yolk, room temperature
- ¼ cup granulated sugar
- ¼ teaspoon instant espresso powder
- ½ teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- Pinch of salt
For Dusting
- 1 tablespoon cocoa powder for dusting ramekins
Instructions
- Preheat and Prepare Ramekins: Preheat your oven to 450°F (230°C). Grease the inside of two 8-ounce ramekins evenly with softened butter or cooking spray. Using a small sieve, dust the bottom and sides of each ramekin with cocoa powder, then gently tap the ramekins upside down over a sink to remove any excess cocoa powder.
- Melt Butter and Chocolate: In a microwave-safe small bowl, melt the cubed butter and chopped bittersweet chocolate together in 20-second intervals, stirring well after each interval until the mixture is silky smooth and fully combined, resembling a ganache. Set aside to cool slightly.
- Beat Eggs and Sugar: In a medium mixing bowl, beat the granulated sugar, whole egg, and egg yolk on high speed for 2 to 4 minutes until the mixture is slightly airy and pale in color.
- Combine Ingredients: Gently fold in the melted chocolate mixture into the egg and sugar blend. Add the all-purpose flour, vanilla extract, instant espresso powder, and a pinch of salt. Carefully fold until the batter is uniform and smooth, taking care not to overmix.
- Fill Ramekins: Divide the prepared batter evenly between the two cocoa-dusted ramekins.
- Bake the Cakes: Place the ramekins in the preheated oven. If using cast iron ramekins, bake for 9 to 10 minutes. For ceramic ramekins, bake for 11 to 13 minutes. The cakes are done when the edges are set but the center remains jiggly and soft to the touch. Avoid overbaking to preserve the molten center.
- Cool Slightly: Remove the ramekins from the oven and let them rest for 2 to 3 minutes to allow the cakes to set just enough for removal without losing the lava-like center.
- Unmold and Serve: Use a small paring knife to loosen the edges of the cake gently. Place a small plate on top of each ramekin and invert it carefully to release the cake. Tap the ramekin lightly if needed to assist in unmolding.
- Optional Garnish and Serving: Dust with powdered sugar, top with fresh berries, or add a scoop of vanilla ice cream. Serve immediately while warm to enjoy the molten chocolate center in all its glory.
Notes
- Ensure eggs are at room temperature for better aeration and texture.
- Do not overbake—the signature molten lava center depends on the cake being slightly underdone in the middle.
- If you don’t have instant espresso powder, you can omit it, though it enhances the chocolate flavor subtly.
- You can prepare these cakes ahead and freeze them in the ramekins; just add a couple extra minutes to the baking time if baking from frozen.
- Use cast iron ramekins for slightly quicker and more even baking compared to ceramic.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
