Chocolate Lava Cake Recipe

Preheat the Oven

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

Melt Chocolate and Butter

In a medium saucepan, melt the unsweetened chocolate and unsalted butter over low heat, stirring constantly until smooth. Remove from heat and let cool slightly.

Mix Sugar and Eggs

In a mixing bowl, combine the granulated sugar with the eggs and egg yolks. Whisk until the mixture is pale and slightly thickened.

Combine Mixtures

Pour the melted chocolate and butter mixture into the egg mixture, stirring until fully combined. Add vanilla extract and mix well.

Add Flour

Sift the all-purpose flour over the chocolate mixture and gently fold it in until just combined.

Fill Ramekins

Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

Bake

Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, until the edges are firm but the center is soft.

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

Invert each ramekin onto a plate and let it sit for a few seconds before lifting it off. Dust with powdered sugar and serve immediately with vanilla ice cream.