Chocolate Lava Cake

Ingredients

• 120 g dark chocolate (70% cocoa), chopped
• 100 g unsalted butter
• 2 large eggs
• 2 large egg yolks
• 50 g sugar
• 1 tablespoon plain flour
• Pinch of salt
• Butter and cocoa powder for the ramekins

Instructions

1. Prep the ramekins. Butter four 180 ml (6 oz) ramekins generously, then dust with cocoa powder. This creates a non-stick coating and adds flavour.
2. Melt chocolate and butter. Combine in a heatproof bowl set over simmering water (or microwave in 30-second bursts). Stir until smooth. Let cool slightly.
3. Whisk eggs and sugar. In a separate bowl, whisk the eggs, egg yolks, and sugar until thick and pale — about 3 minutes by hand, or 1 minute with an electric mixer.
4. Combine. Fold the melted chocolate into the egg mixture. Sift in the flour and salt, then fold gently until just combined.
5. Fill the ramekins about three-quarters full. At this point, you can refrigerate them for up to 8 hours before baking.
6. Bake at 220 °C (425 °F) for 12–14 minutes. The edges should be set and firm, but the centre should still jiggle slightly.
7. Unmould immediately. Run a knife around the edge, place a plate on top, and flip. The cake should slide out with a gentle tap. Serve at once.

Tips

Substitutions & variations

• Make ahead: Prepare through step 5 and refrigerate. Add 2 minutes to the bake time if starting from cold.
• Salted caramel centre: Push a frozen cube of caramel sauce into the centre of each ramekin before baking.
• Milk chocolate version: Use milk chocolate instead but reduce the sugar to 30 g.