Ingredients:
– 1/2 cup (115g) unsalted butter
– 1 cup (175g) semi-sweet chocolate chips
– 1/2 cup (100g) granulated sugar
– 2 large eggs
– 2 large egg yolks
– 1 teaspoon vanilla extract
– 1/4 cup (30g) all-purpose flour
– Pinch of salt
– Optional: powdered sugar, vanilla ice cream, or fresh berries for serving
Instructions:
- Preheat the oven to 425°F (220°C). Grease and flour 4 ramekins or small oven-safe dishes.
- In a microwave-safe bowl, melt the butter and chocolate chips together in 30-second intervals, stirring until smooth. Alternatively, you can melt them in a heatproof bowl set over a pot of simmering water (double boiler method).
- In a separate bowl, whisk together the sugar, eggs, egg yolks, and vanilla extract until well combined.
- Gradually pour the melted chocolate mixture into the egg mixture, whisking constantly until smooth and well combined.
- Sift in the flour and salt, then gently fold the dry ingredients into the wet mixture until just combined.
- Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, or until the edges are set but the center is still soft and jiggly.
- Remove from the oven and let the cakes cool in the ramekins for 1-2 minutes.
- Carefully run a knife around the edges of each cake to loosen them from the ramekins, then invert them onto serving plates.
- Serve immediately, dusted with powdered sugar and topped with vanilla ice cream or fresh berries if desired. Enjoy the gooey, indulgent choco lava cake!
