Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Batter
Serving
Method
Preparation
- 1
- 2
Melt Chocolate and Butter
In a medium microwave-safe bowl, combine the unsalted butter and semi-sweet chocolate chips. Microwave in 30-second intervals, stirring until fully melted and smooth.
- 3
Mix Sugar and Eggs
In a separate bowl, whisk together the granulated sugar, large eggs, and large egg yolks until well combined and slightly frothy.
- 4
Combine Mixtures
Pour the melted chocolate mixture into the egg mixture, adding the vanilla extract. Stir until combined.
- 5
Add Dry Ingredients
Sift in the all-purpose flour and a pinch of salt. Gently fold the mixture until just combined, being careful not to overmix.
Baking
- 6
Fill Ramekins
Divide the batter evenly among the prepared ramekins, filling them about 3/4 full.
- 7
Bake
Place the ramekins on a baking tray and bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is soft.
- 8
Cool Slightly
Remove the ramekins from the oven and let them cool for about 1 minute. Run a knife around the edges to loosen the cakes.
- 9
Serving
- 10
Add Ice Cream
Top each chocolate lava cake with a scoop of vanilla ice cream.
- 11
Garnish
Dust the cakes with powdered sugar and serve with fresh berries if desired.