Chef John's Chocolate Lava Cake

Recipe View Prepare the Ramekins (5 minutes): Generously butter the insides of four 5 ½-ounce ramekins, ensuring every nook and cranny is coated. This will help the cakes release cleanly.

Recipe View Whisk the Base (8 minutes): In a mixing bowl, whisk together the egg yolks, eggs, and sugar using an electric mixer on medium speed until the mixture is pale, foamy, and slightly thickened.

Recipe View Melt the Chocolate and Butter (3 minutes): In a microwave-safe bowl, combine the chopped chocolate and cubed butter. Microwave in 30-second intervals, stirring after each interval, until completely melted and smooth. Be careful not to overheat.

Recipe View Combine the Mixtures (5 minutes): Gently fold the melted chocolate mixture into the egg mixture until just combined. Be careful not to overmix.

Recipe View Add Dry Ingredients (3 minutes): Sift the cocoa powder over the wet ingredients and gently fold until incorporated. Sift in the flour and salt, and again, gently fold until just combined. Stir in the vanilla extract.

Recipe View Chill the Batter (30 minutes): Transfer the batter to a piping bag (or a resealable plastic bag with a snipped corner). Divide the batter evenly among the prepared ramekins. Gently tap each ramekin on the counter to release any trapped air bubbles. Refrigerate for at least 30 minutes, or up to 24 hours. This step is crucial for achieving the perfect molten center.

Recipe View Preheat the Oven (10 minutes): Preheat your oven to 425 degrees F (220 degrees C).

Recipe View Create a Water Bath (2 minutes): Arrange the chilled ramekins in a baking dish. Pour warm tap water into the dish until it reaches halfway up the sides of the ramekins. This water bath ensures even baking and a moist, tender cake.

Recipe View Bake to Perfection (15-18 minutes): Carefully place the baking dish in the preheated oven and bake for 15-18 minutes, or until the edges of the cakes are set but the centers are still soft. The baking time may vary depending on your oven, so keep a close eye on them.

Recipe View Cool and Invert (15 minutes): Remove the baking dish from the oven and let the ramekins cool for 15 minutes. This allows the cakes to set slightly, making them easier to invert.

Recipe View Serve (2 minutes): Run a thin knife around the edges of each cake to loosen them from the ramekins. Carefully invert the cakes onto serving plates. Dust with powdered sugar, if desired, and serve immediately. The molten centers are best enjoyed warm!