Ingredients:

  • 4 oz Dark Chocolate, chopped (60–70% cacao)
  • 1/2 cup Unsalted Butter, cubed (1 stick)
  • 2 Large Eggs, whole (room temperature)
  • 2 Large Egg Yolks
  • 1/4 cup Granulated Sugar
  • 2 Tbsp All-Purpose Flour
  • 1 tsp Vanilla Extract
  • 1/4 tsp Fine Sea Salt
  • 1 Tbsp Softened Butter (for greasing)
  • 1 Tbsp Unsweetened Cocoa Powder (for dusting)

Instructions:

  1. Preheat oven to 425°F (220°C). Generously grease four 6-oz ramekins using softened butter, ensuring full coverage up the sides. Dust the inside of each ramekin with cocoa powder, tipping out the excess. This is crucial for easy release.
  2. Set up a double boiler. Combine the chopped dark chocolate and cubed butter in the top bowl. Stir gently until fully melted and smooth. Remove from heat and set aside to cool slightly.
  3. In the bowl of a stand or hand mixer, whisk the whole eggs, egg yolks, and sugar together on medium-high speed for 3–4 minutes until the mixture is pale, thick, and achieves the ribbon stage. Stir in the vanilla extract and salt.
  4. Gently pour the slightly cooled chocolate-butter mixture into the egg mixture. Using a rubber spatula, fold gently until just combined. Do not overmix.
  5. Sieve the all-purpose flour over the batter. Gently fold in the flour until only a few streaks remain. Stop immediately once the flour is incorporated.
  6. Divide the batter evenly among the four prepared ramekins. Cover with cling film and refrigerate for 20–30 minutes. This chilling step ensures the exterior sets before the interior cooks, guaranteeing the lava effect.
  7. Place the chilled ramekins on a baking sheet. Bake for 12 to 14 minutes at 425°F (220°C). The cakes are done when the sides appear set, but the very centre still looks visibly soft and slightly jiggly.
  8. Remove from the oven and allow to rest for exactly 1 minute.
  9. Run a thin knife around the edge of the cake. Place a serving plate upside down over the ramekin. Quickly invert the cake onto the plate, tap if needed, and gently lift the ramekin.
  10. Serve Immediately: Top with a scoop of vanilla ice cream and a generous drizzle of chocolate sauce or fresh berries.