Chocolate Lava Cake Recipe

Melt Chocolate and Butter

In a heatproof bowl, combine the dark chocolate and unsalted butter. Set the bowl over a pot of simmering water (double boiler) and stir until melted and smooth. Remove from heat and let cool slightly.

Mix Sugar and Eggs

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

Combine Mixtures

Slowly add the melted chocolate mixture into the egg mixture, stirring continuously to prevent the eggs from cooking. Add in vanilla extract and a pinch of salt.

Add Flour

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

Preheat Oven

Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust with flour to prevent sticking.

Pour Batter into Ramekins

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

Bake

Bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is still soft and jiggly.

Cool Slightly

Remove from the oven and let the cakes cool in the ramekins for about 1 minute.

Unmold and Serve

Carefully run a knife around the edges of each ramekin to loosen the cake, then invert onto a plate. Serve immediately while warm, optionally topped with powdered sugar, vanilla ice cream, and fresh berries.