Chocolate Lava Cakes


  • 3 ½ ounces/85 grams chocolate, 70%+ cacao 
  • 3 tablespoons butter, plus some more for the ramekins
  • 3 tablespoons white refined sugar, plus more for the ramekin
  • 1 large egg
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon kosher salt
  • 2 tablespoons all-purpose flour


  1. Pre-heat the oven to 425 degrees.
  2. Microwave melt 3.5 ounces of chocolate with 3 tablespoons of butter  (70+%cacao), do this in 30-second intervals, should take about 1 ½ minutes. Set aside. 
  3. In a second bowl add 3 tablespoons of sugar, egg, egg yolk, vanilla, and ⅛ of salt. Whisk violently for about 2 mins until the mix is thick and foamy. Add in 2 tablespoons of flour and whisk till smooth. 
  4. Butter ramekins and dust with sugar. 
  5. Now add the chocolate mix to the egg mix and stir gently to combine. 
  6. Pour the mix into the two prepared ramekins. 
  7. Bake for 10-12 mins, until the top is set but nothing hard, don’t over bake. Don’t put ramekins on a baking sheet. 
  8. Remove from the oven and use a knife to loosen the cake around the ramekin. Then place a plate on top and invert. Then gently remove the ramekin all the while praying that that cake doesn’t collapse. 
  9. Eat immediately with joy and vanilla ice cream and cream and a friend or very delicious on your lonesome