Preheat your oven to 425°F (220°C). This high heat ensures that the cakes will bake quickly, creating a crisp outer shell while keeping the center soft and gooey. While the oven heats up, generously grease four individual ramekins with unsalted butter. Be sure to coat the entire inside surface of each ramekin, as this will help the cakes release easily after baking. After greasing, lightly dust the ramekins with flour or, for an extra chocolatey touch, cocoa powder. Tap out any excess flour or cocoa powder to avoid a messy crust. This step helps create a clean edge when you remove the cakes from the ramekins.
Melt the Chocolate and Butter
In a heatproof bowl, combine the unsalted butter and chopped semi-sweet chocolate. This mixture is the base of the batter, and melting the butter with the chocolate ensures they blend smoothly. You can melt the butter and chocolate using a double boiler for controlled, gentle heat or, for a quicker method, melt them together in the microwave. If using the microwave, heat in 30-second intervals, stirring after each session, until the mixture is fully melted and smooth. Once melted, allow the mixture to cool slightly to prevent it from cooking the eggs when combined in the next step.
Make the Batter
In a separate mixing bowl, whisk together the two large eggs, two large egg yolks, and granulated sugar. Use a hand whisk or an electric mixer to beat the eggs and sugar until the mixture becomes pale, thick, and slightly frothy. This step incorporates air into the eggs, creating the light, airy texture of the lava cake’s outer shell. Gradually fold the melted chocolate mixture into the egg-sugar mixture, being careful to maintain the smooth texture without deflating the batter. A gentle folding action will preserve the lightness of the batter.
Next, sift the all-purpose flour and pinch of salt directly over the chocolate-egg mixture. Gently fold the flour into the batter until just combined. Be cautious not to overmix, as doing so could result in a dense texture. The batter should remain light and airy. The final mixture will be thick but smooth, with no visible lumps of flour.
Fill the Ramekins
Divide the batter evenly among the prepared ramekins, filling each one about three-quarters full. This is key to ensuring that the cakes have enough room to rise properly during baking while leaving space for the molten center. For convenience and ease, place the ramekins on a baking sheet, which will make them easier to move in and out of the oven. The baking sheet also helps ensure even heat distribution.
Bake the Lava Cakes
Place the ramekins in the preheated oven and bake for 10-12 minutes. Keep a close eye on the cakes as they bake. The outer edges of the cakes should set and look firm, while the center will remain soft and slightly wobbly. The top of the cakes may look slightly cracked, which is a perfect indicator that they are done. Every oven is different, so start checking the cakes at the 10-minute mark. If you prefer a gooier center, err on the side of 10 minutes; for a slightly firmer, still molten center, leave them in for 12 minutes. The key is to avoid overbaking, as this will result in a dry interior rather than a molten one.
