Recipe by Pamela, adapted from Jean-Georges Vongerichten on February 11, 2020
Rating
5 stars (3 reviews)
Ingredients
12 Tablespoons 1 ½ sticks unsalted butter + additional for greasing ramekins
9 ounces bittersweet or semisweet chocolate (chopped)
3 large eggs
3 large egg yolks
6 Tablespoons cane sugar (coconut sugar or maple sugar)
¼ teaspoon sea salt
1 teaspoon pure vanilla extract or ¼ teaspoon pure peppermint extract (for a mint flavor)
3 Tablespoons all-purpose flour OR 1 ½ Tablespoons fine blanched almond flour + 1 ½ Tablespoons tapioca flour/starch
Steps
Preheat oven to 450 degrees. Butter and lightly flour (with all purpose flour or tapioca flour) 6 6-ounce ramekins. Turn the ramekins upside down and tap to release excess flour. Arrange on a rimmed baking sheet.
In a double boiler or heatproof bowl set atop a saucepan of simmering water, melt the butter and chocolate and whisk until combined.
With a mixer, beat the eggs, egg yolks, sugar, salt and vanilla or peppermint extract at high speed until thickened and lighter in color.
Lower the speed down to medium, and slowly pour the chocolate mixture into the egg mixture. Then add the flour until just combined. At this point the batter can be prepared several hours in advance and refrigerated. Bring to room temperature before baking. Or leave at room temperature for up to two hours.
Transfer the batter into a cup with a lip and evenly pour the batter into the prepared ramekins. Bake for 12-13 minutes, or until the sides of the cakes are firm, but the centers are still soft.*
Allow the cakes to cool in the ramekins for 1 minute. Run a thin knife around the edge of each ramekin. Cover each with a dessert plate and carefully flip over and unmold. Serve immediately.
Reviews
Chloe DesForges on 2026-03-24 (5 stars): oh. my. GOODNESS!!!
these were SO good.
I made them for my family and they absolutely RAVED about it, begging for more.
this recipe is simple as a 12 yo girl can make it. That 12 yo girl is me!
I wanted to mention this recipe works with chocolate chips, and when it says batter can be refridgerated, that is ONLY if you are making it in advance.
I was looking for a lava cake recipe that used cane sugar instead of powdered sugar, and this was it!
THANK YOU PAMELA!!!
Emily Bell on 2020-02-19 (5 stars): I made these for Valentine's Day dinner for my son and husband. I was doubtful they would work, but they turned out amazingly well. The recipe was really easy too, so that was a great surprise. My son said this is his new "birthday" request for his dessert going forward. Really special treat without a lot of expense or effort.
Thanks so much for sharing the recipe.
the next full moon on 2020-02-17 (5 stars): It looks really great. I want to do this. Thanks.
