Equipment
* optional
Ingredients
Ramekin Prep
- 15 g unsalted butter, softened
- 10 g cocoa powder, powder
Batter
- 170 g bittersweet chocolate (60-70%), chopped
- 113 g unsalted butter, cubed
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- 50 g granulated sugar
- 30 g all-purpose flour
- 1 g salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 648 kcal
- Protein
- 10 g
- Carbohydrates
- 42 g
- Fat
- 50 g
- Fiber
- 7 g
- Sugar
- 28 g
- Sodium
- 144 mg
- Saturated Fat
- 28 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 259 mg
- Potassium
- 451 mg
- Calcium
- 66 mg
- Iron
- 5.3 mg
- Magnesium
- 18 mg
- Phosphorus
- 119 mg
- Zinc
- 0.8 mg
- Vitamin A
- 302 mcg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.18 mg
- Niacin
- 0.2 mg
- Folate
- 29 mcg
- Water
- 30 g
- Caffeine
- 6 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 220°C (425°F). Generously grease four 6-oz ramekins with the softened butter and dust with cocoa powder, tapping out the excess. This ensures the cakes release easily.
Combine the chopped chocolate and 113g cubed butter in a heatproof bowl. Melt gently over a double boiler or in the microwave in 20-second bursts, stirring until completely smooth. Set aside to cool slightly.
In a separate medium bowl, beat the whole eggs, egg yolks, sugar, and salt together until the mixture is pale yellow and slightly thickened.
Pour the melted chocolate mixture into the egg mixture. Whisk gently until combined. Add the flour and fold it in with a spatula just until no streaks of flour remain. Do not overmix.
Divide the batter evenly among the prepared ramekins. Place ramekins on a baking sheet. Bake for 12 to 14 minutes. The sides should be firm and rise away from the ramekin, but the center should still look soft and jiggle slightly when shaken.
Remove from oven and let stand for 1 minute. Place a small dessert plate over the top of a ramekin and carefully invert it to release the cake. Dust with powdered sugar and serve immediately.
Chef's Notes
- The quality of chocolate defines this dish. Use a bar with 60-70% cocoa solids, not chocolate chips (which contain stabilizers that affect the melt).
- Temperature precision is key. If your oven runs cool, the center won't heat through before the outside burns. An oven thermometer is recommended.
- Serve immediately. The molten center begins to cook through from residual heat the moment it leaves the oven.
- For an extra flavor dimension, add 5ml of espresso or orange liqueur to the chocolate mixture.
Storage
Refrigerator: 2 days — Store unbaked batter in ramekins. Bake directly from cold, adding 2-3 minutes to bake time.
Reheating: Microwave for 15-20 seconds if baked and cooled, though best eaten fresh.
Troubleshooting
No lava center (cake is solid)
Cause: Overbaked
Fix: Serve with extra sauce or ice cream; it is still a delicious brownie
Prevention: Check 1-2 minutes earlier next time; all ovens vary slightly
Cake collapsed when unmolding
Cause: Underbaked or stuck to ramekin
Fix: Serve inside the ramekin with a spoon
Prevention: Grease ramekins thoroughly; ensure sides are firm before removing from oven
Cultural Context
Often claimed by chef Jean-Georges Vongerichten as a happy accident in New York in 1987, though French chef Michel Bras had a similar invention (using a frozen ganache core) slightly earlier. It became the definitive fine-dining dessert of the 1990s.
