Molten Chocolate Lava Cake

🍳 Step-by-Step Instructions

1. Preheat oven to 220°C (425°F).
2. Butter four 180 ml ceramic ramekins generously. Dust with cocoa powder, tapping out excess (this ensures cakes invert cleanly). Place ramekins on a baking sheet.
3. In a heatproof bowl, melt chopped dark chocolate and butter together in microwave in 30-second bursts, stirring until glossy and smooth.
4. Whisk in powdered sugar until dissolved.
5. Whisk in eggs and egg yolks one at a time. Stir in vanilla extract and pinch of salt.
6. Gently fold in flour with a spatula just until combined.
7. Divide batter evenly among the four prepared ramekins.
8. Bake for 12-14 minutes until the edges are firm and cake-like, but the center 2 cm still jiggles gently when shaken.
9. Remove from oven and let rest for 1 minute.
10. Run a small knife around the edges. Place an inverted dessert plate over each ramekin, carefully flip, and lift ramekin off.
11. Dust with powdered sugar and serve immediately with vanilla bean ice cream.

⭐ Why This Recipe Works

• Flowing molten center delivers pure chocolate decadence
• Bakes in just 12 minutes in individual ramekins
• Can be prepared hours in advance and baked right after dinner
• Sensational contrast when paired with cold vanilla ice cream

🔄 Delicious Variations

• Nutella Lava Cake: Drop 1 tbsp cold Nutella into the center of each ramekin before baking
• Salted Caramel Lava Cake: Press a soft caramel candy into center of batter
• Peanut Butter Core: Add 1 tbsp peanut butter into the middle

❓ Frequently Asked Questions