Achieving Perfect Molten Center Consistency

The key to molten lava cake success lies in precise timing and temperature control. The chocolate-butter mixture must be completely smooth and cooled slightly before combining with eggs to prevent scrambling. When whisking eggs with sugar, beat vigorously until thick and pale - this creates structure that supports the molten center. The batter should be smooth and glossy when properly combined. Baking time is critical: 10-12 minutes creates set edges with flowing centers. Underbaking results in collapse, while overbaking creates solid centers. The centers should jiggle slightly when gently shaken. Rest for exactly 1 minute after baking - longer and centers begin to set, shorter and structure may be too fragile for unmolding.