Ingredients

4 ounces premium baking chocolate (60% cacao)

1/2 cup unsalted butter (one stick)

1 cup confectioners sugar

1/4 cup all-purpose flour

1/8 teaspoon salt

2 large eggs

2 egg yolks

1 teaspoon vanilla extract

Cooking spray

Cocoa powder (for dusting ramekins)

Additional confectioners sugar (for serving)

Vanilla ice cream (optional, for serving)

Chocolate syrup (optional, for serving)

Instructions

Step 1: Preheat your oven to 425 degrees Fahrenheit.

Step 2: Spray the inside of 4-6 ounce ramekins with cooking spray and lightly coat them with cocoa powder. Tap out any excess cocoa powder and set aside.

Step 3: Cut the butter into ½ inch cubes and break up the chocolate. Place both in a large microwave-safe bowl and microwave in 30-second intervals, stirring after each, until completely melted and smooth.

Step 4: In a small bowl, whisk together the flour, confectioners sugar, and salt until evenly combined.

Step 5: In another small bowl, whisk the eggs and egg yolks together with the vanilla extract.

Step 6: Gradually stir the dry flour mixture into the melted chocolate until smooth. Then add the eggs and mix until the batter is fully combined and free of lumps.

Step 7: Evenly spoon the batter into each prepared ramekin, filling just below the rim.

Step 8: Place the ramekins on a baking sheet and bake for 8 to 10 minutes. The edges should be set and firm, while the centers remain soft and slightly jiggly. Avoid overbaking to keep the lava center gooey.

Step 9: Remove from oven and let cool for 1 minute. Carefully cover each ramekin with a plate and invert it to release the cake. Dust with confectioners sugar and serve immediately, optionally with vanilla ice cream and chocolate syrup.

Tips & Variations

For an extra rich flavor, use high-quality chocolate with at least 60% cacao content.

Be careful not to overbake to maintain the molten center; start checking at 8 minutes.

Try adding a pinch of espresso powder to the batter to enhance the chocolate depth.

Swap vanilla extract with almond extract for a different aroma.

Serve with fresh berries or a dollop of whipped cream for a fresh contrast.

FAQs

Can I make these lava cakes ahead of time?

You can prepare the batter in advance and refrigerate it for up to a day. When ready to bake, spoon the batter into ramekins and bake as directed. For best results, serve right after baking.

What if I don’t have ramekins?

Small oven-safe custard cups or muffin tins can work as substitutes, but the baking time may vary slightly. Watch closely to avoid overbaking and ensure the gooey center stays intact.