Chocolate Lava Cake

Let's cook

1. 1

   Prepare the ramekins properly

   Butter four ramekins thoroughly, then dust with cocoa powder rather than flour, tapping out the excess. Any missed patch will make the cake stick.

   💡

   Cocoa, not flour — flour leaves a pale ring on a chocolate dessert.

2. 2

   Melt gently

   Melt the chocolate and butter together over a pan of barely simmering water, stirring until smooth. Let it cool for 5 minutes.

3. 3

   Whip for volume

   Beat the eggs, yolks, sugar, and salt for 4 minutes until pale, thick, and tripled in volume. This aeration is what gives the cake structure.

4. 4

   Fold, do not stir

   Fold the cooled chocolate into the eggs in three additions, then fold in the flour and vanilla just until combined.

5. 5

   Chill the batter

   Divide between the ramekins and refrigerate at least 30 minutes. Cold batter is much more reliable — the outside sets before the centre does.

   💡

   Chilling the filled ramekins is the trick that makes the molten centre repeatable.

6. 6

   Bake short and hot

   Bake at 425°F (220°C) for exactly 12 minutes. The edges should be set and the centre should still wobble distinctly when nudged.

7. 7

   Turn out fast

   Rest 1 minute, run a knife round the edge, invert onto a plate, and lift the ramekin. Serve immediately with ice cream.

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