Ingredients
- 4 oz semisweet chocolate, chopped
- ½ cup unsalted butter, cubed
- 2 large eggs
- 2 large egg yolks
- ¼ cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp pure vanilla extract
- ¼ tsp salt
Optional Toppings:
- Powdered sugar
- Fresh berries
- Vanilla ice cream
Instructions
1. Prepare the Ramekins:
- Preheat oven to 425°F (220°C).
- Grease four 6-ounce ramekins with butter and lightly dust with flour.
2. Melt the Chocolate and Butter:
- In a microwave-safe bowl, melt the chopped chocolate and butter in 30-second intervals, stirring after each, until smooth.
3. Mix the Eggs and Sugar:
- In a separate bowl, whisk together eggs, egg yolks, and sugar until thick and pale.
4. Combine the Ingredients:
- Gradually pour the melted chocolate mixture into the egg mixture, stirring constantly.
- Gently fold in flour, vanilla extract, and salt until just combined.
5. Bake the Lava Cakes:
- Divide the batter evenly among the prepared ramekins.
- Place the ramekins on a baking sheet and bake for 12-14 minutes, until the edges are set but the centers remain soft.
6. Serve and Enjoy:
- Let cool for 1-2 minutes, then run a knife around the edges to loosen.
- Carefully invert onto plates and remove the ramekins.
- Dust with powdered sugar, garnish with berries, or serve with vanilla ice cream.
- Enjoy immediately!
Notes
- Peanut Butter Lava Cake: Add 1 tsp peanut butter in the center before baking.
- Mocha Twist: Stir in 1 tsp instant espresso powder for a coffee kick.
- Extra Molten Center: Chill the batter in the ramekins for 30 minutes before baking.
- Make-Ahead Tip: Refrigerate batter for up to 24 hours, then bake when ready.
- Storage: Refrigerate leftovers for up to 2 days and reheat for 10-15 seconds in the microwave.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
