Easy Molten Chocolate Lava Cakes

1Ingredients

• 150 gramsDark chocolate (70% cocoa or semi-sweet)
• 100 gramsUnsalted butter
• 2Large eggs
• 2Egg yolks
• 60 gramsGranulated sugar
• 40 gramsAll-purpose flour
• 1 teaspoonVanilla extract
• 1 pinchPinch of salt

2Instructions

1. 1

   Preheat your oven to 200°C (400°F). Lightly grease and flour four 6-ounce ramekins, tapping out any excess flour. This prevents sticking and helps release the cakes easily.

   ⏱ 2 min
2. 2

   In a heatproof bowl set over a saucepan of simmering water (ensure the bowl doesn't touch the water) or in a microwave, melt the chopped dark chocolate and butter together. Stir until the mixture is smooth and completely combined. Remove from heat and allow to cool for a few minutes.

   ⏱ 5 min
3. 3

   In a separate medium bowl, whisk the whole eggs, egg yolks, granulated sugar, and vanilla extract until the mixture is pale yellow and slightly frothy, which typically takes about 2 minutes.

   ⏱ 3 min
4. 4

   Gently fold the slightly cooled chocolate and butter mixture into the egg mixture until just combined. Be careful not to overmix.

   ⏱ 2 min
5. 5

   Sift the all-purpose flour and pinch of salt directly into the chocolate batter. Fold carefully until no streaks of flour are visible, ensuring a smooth, lump-free batter.

   ⏱ 2 min
6. 6

   Divide the batter evenly among the four prepared ramekins.

   ⏱ 1 min
7. 7

   Bake for 12-14 minutes. The cakes are ready when the edges are set and firm, but the center still jiggles slightly when gently shaken. The top should appear set, but not fully solid.

   ⏱ 12 min
8. 8

   Carefully remove the ramekins from the oven. Let them rest for 1-2 minutes before inverting each cake onto a serving plate. Dust with powdered sugar, cocoa powder, or serve with fresh berries and a scoop of vanilla ice cream, if desired, for an extra touch of elegance.

   ⏱ 3 min