Decadent Chocolate Lava Cakes

Ingredients

• 7 oz semisweet chocolate chips (55% cocoa content, approximately 1 cup + 3 tablespoon)
• 4 oz unsalted butter (1 stick)
• ½ tsp sea salt (or ¼ tsp for less saltiness)
• 1 tablespoon vanilla extract (or bourbon/rum)
• 2.3 oz white sugar (about ⅓ cup)
• 2 large eggs
• 2 egg yolks
• 0.7 oz all-purpose flour (about 2 tablespoon, see GF substitutions below)
• Extra butter and cocoa powder to dust ramekins
• Confectioner’s sugar and berries for serving

Instructions

1. Preheat your oven to 400°F (205°C).
2. Generously butter four ½-cup ramekins and dust them with cocoa powder. Set aside.
3. In a large microwave-safe bowl, combine the butter, chocolate chips, and sea salt.
4. Melt in the microwave in 30-second increments, stirring in between, for about 60–90 seconds. Alternatively, use a double boiler for melting.
5. Stir the sugar and vanilla extract into the warm butter-chocolate mixture.
6. Whisk in the eggs and egg yolks until well combined. The mixture will be thick and slightly “gloopy.”
7. Gently whisk in the flour until fully incorporated.
8. Pour the batter into the prepared ramekins, filling them no more than ¾ full.
9. If not baking immediately, cover the ramekins with plastic wrap and freeze or refrigerate until ready.
10. Place the ramekins on a baking tray and bake in the preheated oven. Bake for about 11 minutes in metal ramekins or 12 minutes in glass/porcelain ramekins. For frozen cakes, refer to the recipe notes for adjusted baking times.
11. Remove from the oven and let the cakes rest for about 30 seconds to 1 minute.
12. Carefully turn the cakes out onto serving plates using a towel or cloth napkin (be cautious as the ramekins will be hot). Tap the top of each ramekin with a spoon to loosen the cake, then gently lift off the ramekin.
13. Dust with confectioner’s sugar and serve immediately with raspberries or strawberries, or other toppings of your choice.
14. Butter and dust 7 to 8 cupcake cavities with cocoa powder.
15. Pour about 70–72 g of batter into each cavity (about ¾ full).
16. Bake in the preheated oven for 7–8 minutes.
17. Once baked, place parchment paper over the cakes, followed by a half-sheet baking pan (upside down).
18. Flip the cupcake tray and baking pan together. Carefully remove the cupcake tray to reveal the cakes on the parchment paper.
19. Use a thin metal spatula to lift each lava cake and transfer to serving plates.

Enjoy the indulgent experience of these rich, gooey chocolate lava cakes, perfect for any special occasion or as a delightful treat!