Equipment
Ingredients
Ramekin Coating
- 15 g unsalted butter, softened
- 10 g cocoa powder
Cake Batter
- 170 g semisweet chocolate, chopped
- 115 g unsalted butter, diced
- 120 g powdered sugar, sifted
- 2 large egg, room temperature
- 2 large egg yolk, room temperature
- 5 ml vanilla extract
- 1 g salt
- 30 g all-purpose flour
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 655 kcal
- Protein
- 8 g
- Carbohydrates
- 65 g
- Fat
- 44 g
- Fiber
- 4 g
- Sugar
- 53 g
- Sodium
- 146 mg
- Saturated Fat
- 26 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 260 mg
- Potassium
- 256 mg
- Calcium
- 52 mg
- Iron
- 2.5 mg
- Magnesium
- 67 mg
- Phosphorus
- 175 mg
- Zinc
- 1.5 mg
- Vitamin A
- 297 mcg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 1.4 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.22 mg
- Niacin
- 0.4 mg
- Folate
- 34 mcg
- Water
- 31 g
- Alcohol
- 0 g
- Caffeine
- 32 mg
Sources: USDA FoodData Central
Method
Preheat oven to 220°C/425°F.
Generously coat the inside of four ramekins with the softened unsalted butter. Add the cocoa powder, turning to coat all surfaces completely, and tap out any excess.
Place the chopped semisweet chocolate and diced unsalted butter into a heatproof bowl set over a saucepan of barely simmering water. Stir gently until completely melted and smooth. Remove from heat.
In a separate bowl, use a whisk to vigorously beat the whole eggs, egg yolks, powdered sugar, and salt until the mixture is pale yellow and slightly thickened.
Gradually pour the melted chocolate mixture into the egg mixture while whisking continuously to prevent the eggs from scrambling, until thoroughly combined.
Add the all-purpose flour and vanilla extract to the bowl. Use a silicone spatula to gently fold the mixture just until no dry streaks of flour remain.
Divide the batter evenly among the prepared ramekins. Place the ramekins on a baking sheet to make them easier to move.
Bake at 220°C/425°F for 12 to 14 minutes. The cakes are done when the edges look firm and dry, but the very center still looks soft and jiggles slightly when the pan is shaken. Because the center remains semi-liquid, consider using pasteurized eggs if serving to vulnerable populations.
Remove the baking sheet from the oven. Let the cakes rest in their ramekins for exactly 1 minute to allow the edges to stabilize slightly.
To serve, place a dessert plate upside down over a ramekin. Using oven mitts, hold the plate and ramekin firmly together and quickly invert them. Let stand for 10 seconds before gently lifting the ramekin away.
Chef's Notes
- For the most dramatic lava effect, use high-quality baking chocolate bars (60 to 70 percent cacao) rather than chocolate chips. Chips contain stabilizers that prevent them from melting as smoothly.
- The batter can be made up to two days in advance. Cover the filled ramekins tightly with plastic wrap and store in the refrigerator. When ready to bake, let them sit at room temperature for 30 minutes, or simply add 2 to 3 minutes to the total baking time.
- Do not skip dusting the ramekins with cocoa powder. Using flour instead of cocoa powder will leave an unappetizing white film on the outside of your dark chocolate cakes.
- Timing is everything for this recipe. Exactly 12 to 14 minutes is standard, but check them at 10 minutes just to be safe. The resting minute is equally crucial to prevent structural collapse when plating.
Storage
Refrigerator: 2 days — Store unbaked batter directly in the ramekins covered tightly.
Reheating: Microwave baked cakes for 15 to 20 seconds to warm the center, though the flowing lava texture will be diminished.
Troubleshooting
Cakes are completely solid inside with no lava center
Cause: The cakes were baked for too long or the oven temperature was higher than indicated
Fix: Cannot be fixed, but they will still be delicious as warm, soft-baked chocolate cakes. Serve with ice cream or a drizzle of heavy cream to add moisture.
Prevention: Oven temperatures vary. Bake a single test cake first to determine the exact baking time for your specific equipment. Pull them out when the center still jiggles.
Cakes stick to the ramekin and tear when inverted
Cause: The ramekins were not greased and dusted thoroughly enough
Fix: If they refuse to release cleanly, serve and eat the cakes directly out of the ramekins.
Prevention: Ensure a generous, completely even layer of butter covers every part of the ramekin interior, followed by a thorough dusting of cocoa powder.
Cultural Context
The molten chocolate cake was famously popularized in the late 1980s by French chef Jean-Georges Vongerichten in New York City, though chef Michel Bras claims to have invented a more complex version in France in 1981. It quickly became a global restaurant sensation, beloved for its dramatic contrast between the delicate, sponge-like exterior and the warm, decadent, flowing center.
