Chocolate Lava Cake Recipe

Preheat the Oven

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

Melt Chocolate and Butter

In a medium saucepan, combine the unsalted butter and semi-sweet chocolate. Melt over low heat, stirring constantly until smooth. Remove from heat and let cool slightly.

Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt until well combined.

Combine Ingredients

Add the egg and vanilla extract to the chocolate mixture. Stir until fully combined. Gradually add the dry ingredients to the chocolate mixture, stirring until just combined. Do not overmix.

Fill Ramekins

Pour the batter evenly into the prepared ramekins, filling them about 2/3 full.

Bake the Cakes

Place the ramekins in the preheated oven and bake for 12-14 minutes. The edges should be firm, and the center should be slightly jiggly.

Cool Slightly

Remove the ramekins from the oven and let them cool for 1 minute. Carefully run a knife around the edges to loosen the cakes.

Invert and Serve

Carefully invert the ramekins onto individual plates. Tap gently to release the cakes. Dust with powdered sugar and serve warm with a scoop of vanilla ice cream.