Chocolate Lava Cake Recipe

Melt Chocolate and Butter

In a medium heatproof bowl, combine the unsweetened chocolate and unsalted butter. Melt them together over a double boiler or in the microwave, stirring until smooth. Set aside to cool slightly.

Mix Sugar and Eggs

In a separate large bowl, whisk together the granulated sugar, whole eggs, egg yolks, and vanilla extract until well combined and slightly thickened.

Combine Mixtures

Slowly pour the melted chocolate and butter mixture into the egg mixture, stirring constantly to prevent cooking the eggs.

Add Flour and Salt

Sift the all-purpose flour and add it to the chocolate mixture along with a pinch of salt. Gently fold until just combined.

Prepare Ramekins

Preheat your oven to 425°F (220°C). Grease four 6-ounce ramekins with butter and lightly dust with flour, tapping out the excess.

Fill Ramekins

Divide the batter evenly among the prepared ramekins, filling them about 3/4 full.

Bake

Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, until the edges are firm but the center is still soft.

Cool Slightly

Remove the ramekins from the oven and let them cool for 1 minute. Carefully run a knife around the edges to loosen.

Unmold

Invert each ramekin onto a plate and gently lift to release the cake. The center should be molten and gooey.

Add Ice Cream

Serve the warm chocolate lava cake immediately with a scoop of vanilla ice cream on the side.