Crispy edges, molten chocolate center — impressive yet surprisingly simple to make at home. Ingredients 100 grams dark chocolate (70%+), chopped 80 grams unsalted butter, plus extra for greasing 2 large eggs 2 egg yolks 60 grams caster sugar 30 grams plain flour 1 tablespoons cocoa powder, for dusting 1 pinch of salt Steps: 1 Prep the ramekins: Preheat your oven to 220°C (200°C fan). Generously butter 80 grams unsalted butter, plus extra for greasing your ramekins, then dust with 1 tablespoons cocoa powder, for dusting, tapping out any excess. This ensures a clean release. 2 Melt chocolate & butter: Melt 100 grams dark chocolate (70%+), chopped and 80 grams unsalted butter, plus extra for greasing together in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until smooth, then set aside to cool slightly. 3 Whisk eggs & sugar: In a large bowl, whisk together 2 large eggs, 2 egg yolks, and 60 grams caster sugar until pale and slightly thickened, about 2 minutes. 4 Combine: Pour the melted chocolate mixture into the egg mixture and fold gently. Sift in 30 grams plain flour and 1 pinch of salt, and fold until just combined — don't overmix. 5 Fill & chill (optional): Divide the batter evenly between the ramekins. At this point you can refrigerate them for up to 1 minute — just add 2 extra minutes to the bake time. 6 Bake: Place ramekins on a baking tray and bake for 10–11 minutes. The edges should be set and firm but the centre should still have a slight wobble when you shake the tray. 7 Turn out & serve: Run a knife around the edge, place a plate on top of each ramekin, and flip confidently in one motion. Wait 10 seconds, then lift the ramekin. Serve immediately with vanilla ice cream or cream. Notes The wobble test is key — slightly underbaked is better than overbaked. A fully set centre means no molten core. Every oven is different, so check at 10 minutes the first time. Make-ahead tip: Fill the ramekins and refrigerate up to 24 hours in advance — perfect for dinner parties. There's something theatrical about a good lava cake. You flip the ramekin, wait those agonizing ten seconds — and then lift. If the chocolate gods are with you, the shell holds its shape just long enough before the first spoonful breaks through and molten chocolate spills across the plate. The beauty is that it looks like fine dining but needs just six ingredients and under 30 minutes. The hardest part isn't the technique — it's trusting the wobble. That moment when the edges look set but the center still trembles. Don't give it two more minutes. That wobble is the whole point. What makes a great version? Start with the best dark chocolate you can find — at least 70% cacao, bar form, not chips. The butter-to-chocolate ratio creates the silky center. Properly whipped eggs build the soufflé-light shell. Some recipes add espresso powder to deepen the flavor. Others skip flour entirely for an even more intensely fudgy result. And the best part: lava cakes are the ultimate make-ahead dessert. Fill your ramekins, refrigerate up to 24 hours, bake while guests finish their main course. This list collects the best approaches from top baking blogs — from classic four-ramekin versions to jumbo-sized cakes, recipes for two, and even one baked in a single large dish for the ramekin-free household.