Chocolate Lava Cake Recipe

Cake Preparation

1. 1

   Preheat the Oven

   Preheat your oven to 200°C (390°F). This ensures that the cakes will bake evenly.

2. 2

   Melt Chocolate and Butter

   In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a pot of simmering water (double boiler method) or in the microwave at 30-second intervals, stirring until smooth.

3. 3

   Mix Ingredients

   Once melted, remove the bowl from heat and whisk in the granulated sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and salt.

4. 4

   Incorporate Flour

   Sift the all-purpose flour over the batter and gently fold it in with a spatula until just combined. Be careful not to overmix.

5. 5

   Prepare Ramekins

   Grease four ramekins with butter and lightly dust with flour to prevent sticking. Alternatively, you can use cocoa powder for dusting.

6. 6

   Fill Ramekins

   Divide the batter evenly among the prepared ramekins, filling them about 2/3 full to allow space for rising.

7. 7

   Bake

   Place the ramekins on a baking tray and bake in the preheated oven for about 12-14 minutes. The edges should be firm, but the center should still be soft.

8. 8

   Cool Slightly

   Remove the ramekins from the oven and let them cool for 1 minute. This will help the cakes release easily.

9. 9

   Invert and Serve

   Carefully run a knife around the edges of the ramekins to loosen the cake. Invert each ramekin onto a plate and gently lift it off. Serve immediately while warm, paired with scoops of vanilla ice cream and a dusting of powdered sugar if desired.