Chocolate Lava Cake

The whole trick is underbaking it precisely — pull these from the oven a minute too late and there's no molten center left to speak of.

Instructions

1. 1

   Generously butter four 6-ounce ramekins, then dust the inside with cocoa powder, tapping out the excess — this coating, rather than flour, keeps the outside dark and prevents a pale, floury crust on the finished cakes.

2. 2

   Preheat the oven to 425°F (220°C) and place a baking sheet inside to preheat as well.

3. 3

   Melt the butter and chopped chocolate together in a heatproof bowl set over a pot of barely simmering water (or in the microwave in 20-second bursts, stirring between each), until smooth. Set aside to cool slightly.

4. 4

   In a separate bowl, whisk the whole eggs, egg yolks, and sugar together until pale and slightly thickened, about 2 minutes.

5. 5

   Whisk the vanilla into the melted chocolate mixture, then fold the chocolate into the egg mixture until fully combined.

6. 6

   Sift the flour and salt over the batter and fold in gently, just until no dry streaks remain — overmixing at this point can make the cakes rise unevenly.

7. 7

   Divide the batter evenly among the prepared ramekins.

8. 8

   Place the ramekins on the preheated baking sheet and bake for 10–12 minutes, until the edges and top are set and look like a cooked cake, but the very center still looks slightly underset and glossy. Start checking at 10 minutes — the difference between a molten center and a fully cooked cake is often less than 60 seconds.

9. 9

   Remove from the oven and let sit for exactly 1 minute (this brief rest firms the edges just enough to hold their shape once unmolded, without letting the center set further).

10. 10

    Run a thin knife around the edge of each ramekin, place a dessert plate upside down on top, and carefully invert together. Lift the ramekin away.

11. 11

    Dust with powdered sugar and serve immediately with a scoop of vanilla ice cream, before the molten center has a chance to firm up.