No! It’s undercooked, which is why it’s still gooey, but it’s totally safe to eat compared to raw batter. Dishes containing eggs should be cooked to a minimum of 145 °F for 15 seconds to kill salmonella bacteria. Even though lava cake appears underdone, the molten center will still be heated above that temperature after 13-14 minutes in the oven. So, it looks and tastes like you’re eating brownie batter, but it’s perfectly safe to eat, no raw eggs! If you're still a bit unsure, you can take extra precautions by using pasteurized eggs and/or ensuring the internal temperature of the cooked lava cakes reaches 145-150 °F (since food safety is a combination of temperature + time).