Ingredients
The Base
- 1/2 cup unsalted butter, plus extra for greasing
- 4 oz semi-sweet chocolate, chopped
- 2 oz dark chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- Pinch of salt
The Filling
- Optional: Powdered sugar or cocoa powder for dusting
- Optional: Vanilla ice cream or whipped cream for serving
Instructions on the next page 👇👇
Directions
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Preheat your oven to 425°F (220°C). Grease four 6-ounce ramekins with butter and dust with cocoa powder or flour, tapping out any excess. This ensures that your cakes will come out easily when it’s time to serve.
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In a microwave-safe bowl or over a double boiler, melt the butter, semi-sweet chocolate, and dark chocolate until smooth. Stir occasionally and be careful not to overheat. Set aside to cool slightly. The mixture should be creamy and luscious, creating a tremendous base for your cake.
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In a separate bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract until well combined. Gradually pour the melted chocolate mixture into the egg mixture, whisking constantly until smooth. Add the flour and salt, and gently fold them into the batter until just combined. Do not overmix to keep that lovely texture.
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Divide the batter evenly among the prepared ramekins, filling them about 3/4 full. Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes. The edges should be set, but the center should still be soft and jiggly. This is crucial; a minute too long could lead to dry centers instead of tantalizing lava.
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Carefully remove the ramekins from the oven and let them cool for 1-2 minutes. Run a knife around the edges of each ramekin to loosen the cakes. Invert each cake onto a serving plate. Dust with powdered sugar or cocoa powder if desired. Serve immediately with vanilla ice cream or whipped cream for a decadent treat!
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