Chocolate Lava Cake Recipe

Inspired by The Jin

Time30m

Serves4

With vanilla ice cream.

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Ingredients

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1
Preheat the Oven
Preheat your oven to 425°F (220°C) to ensure it's hot enough to bake the cakes.
2
Prepare Ramekins
Grease four ramekins (6 oz size) with butter and dust with flour, tapping out the excess. This will help the cakes release easily.

3
Melt Chocolate and Butter
In a microwave-safe bowl, combine the semisweet chocolate and unsalted butter. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.
4
Combine Dry Ingredients
In a separate bowl, whisk together the powdered sugar, all-purpose flour, and salt.
5
Mix Ingredients
Add the melted chocolate and butter mixture to the dry ingredients. Stir until combined. Then add the large eggs, egg yolk, and vanilla extract. Mix until the batter is smooth.

6
Fill Ramekins
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
7
Bake
Place the filled ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is still soft.
8
Cool Slightly
Remove the ramekins from the oven and let them cool for about 1 minute.

9
Invert and Serve
Carefully run a knife around the edges of each ramekin. Invert the cakes onto individual plates. Serve immediately with a scoop of vanilla ice cream on top or on the side.