If you're in the mood for a chocolate treat that's both impressive and indulgent, this chocolate lava cake recipe is perfect. It’s surprisingly easy to make and the gooey center will definitely impress your guests.

With just a few simple ingredients, you’ll have a dessert that feels like a special occasion. Plus, it’s great to make ahead of time if you’re planning a dinner party.

Ingredients:

• 4 oz (113 g) semisweet or bittersweet chocolate, chopped

• 1/2 cup (1 stick or 113 g) unsalted butter

• 1 cup (120 g) powdered sugar

• 2 large eggs

• 2 large egg yolks

• 1 tsp vanilla extract

• 1/2 cup (60 g) all-purpose flour

• Pinch of salt

• Butter and cocoa powder, for greasing the ramekins

Equipment:

• 4 ramekins (6 oz or 180 ml each)

• Baking sheet

Instructions:

１.Preheat the Oven: Start by preheating your oven to 425°F (220°C). Position a baking sheet in the center of the oven to catch any drips.

２.Prepare the Ramekins: Generously butter the ramekins, ensuring the sides and bottoms are well-coated. Dust each with cocoa powder, tapping out the excess. This will help the cakes release easily after baking.

３.Melt Chocolate and Butter: In a medium heatproof bowl, combine the chopped chocolate and butter. Set the bowl over a pot of simmering water (double boiler method) and stir occasionally until the mixture is smooth and fully melted. Remove from heat and let it cool slightly.

４.Mix Dry Ingredients: In another bowl, whisk together the powdered sugar, flour, and a pinch of salt.

５.Combine Wet Ingredients: In a large mixing bowl, beat the eggs and egg yolks until well combined. Add the vanilla extract and whisk until slightly frothy.

６.Combine Chocolate and Egg Mixtures: Gradually fold the melted chocolate mixture into the egg mixture until evenly combined. Be careful not to overmix.

７.Add Dry Ingredients: Gently fold the dry ingredients into the chocolate mixture until just combined. The batter should be smooth and slightly thick.

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

９.Bake: Place the ramekins on the preheated baking sheet and bake for 12-14 minutes, or until the edges are set but the center is still soft. The tops should look firm and slightly cracked.

10.Cool and Serve: Remove from the oven and let the cakes cool in the ramekins for 1 minute. Carefully run a tool around the edges to loosen the cakes. Invert each ramekin onto a plate and gently lift off. Serve immediately with a dusting of powdered sugar or a scoop of vanilla ice cream.

Tips:

• For extra gooey centers, be precise with baking time; slightly underbaking is key.

• If making ahead, you can prepare and refrigerate the filled ramekins. Add an extra minute or two to the baking time if baking from cold.

Lykkers, we’d love to hear what you think of this chocolate lava cake recipe! Have you tried making it, or do you have any tweaks you’d suggest? Share your thoughts and experiences with us—we’re always excited to see how you put your ideas into our recipes. Drop a comment or tag us in your baking photos; we can’t wait to see your delicious creations!