Chef John's Chocolate Lava Cake


  • butter as needed
  • 2egg yolks
  • 2eggs
  • 3 tablespoons white sugar
  • 3 ½ ounces chopped dark chocolate
  • 5 tablespoons butter
  • 4 teaspoons unsweetened cocoa powder
  • 3 tablespoons flour
  • 1 pinch salt
  • ⅛ teaspoon vanilla extract
  • Directions

  • Step 1

    Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a casserole dish.


  • Step 2

    Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored.

  • Step 3

    Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.

  • Step 4

    Stir melted chocolate mixture into egg and sugar mixture until combined.

  • Step 5

    Sift cocoa powder into the mixture; stir to combine.

  • Step 6

    Sift flour and salt into the mixture; stir to combine into a batter.

  • Step 7

    Stir vanilla extract into the batter.

  • Step 8

    Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip.

  • Step 9

    Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles.

  • Step 10

    Refrigerate 30 minutes.

  • Step 11

    Preheat an oven to 425 degrees F (220 degrees C).

  • Step 12

    Arrange the ramekins in a casserole dish. Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins.

  • Step 13

    Bake in the preheated over for 15-18 minutes. Set aside to cool for 15 minutes.

  • Step 14

    Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.

  • Source: Read Full Article