Easy Chocolate Lava Cake
Ingredients
- 5 tablespoons butter, cut into tablespoons
- 2 large eggs
- 2 egg yolks
- 1 cup semi-sweet chocolate chips
- 1/4 cup all-purpose flour, stir, spoon & level
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 450°F and coat four 6-oz ramekins with cooking spray. Set aside.
- In a large glass measuring cup, melt chocolate chips and butter in 30-second increments until smooth.
- Add vanilla, salt, and stir. Incorporate eggs, egg yolks, and flour. Pour batter into ramekins, filling about 2/3 full.
- Place ramekins on a sheet tray and bake at 450°F for 8-10 minutes until edges set but the center is sunken.
- Invert cakes onto plates immediately, dust with powdered sugar, and serve with raspberries or vanilla ice cream.
Notes
- To prep ahead, cover filled ramekins and refrigerate. Batter can be made a day ahead.
- No ramekins? Use a greased muffin pan for 6 slightly smaller cakes; start checking doneness at 6 minutes.
- Invert cakes by placing a heat-safe plate on top, flipping, and carefully lifting off the ramekin.
- Reheat in the microwave for 20-30 seconds, though the center won't be as gooey.
- No ramekins? Use a greased muffin pan for 6 slightly smaller cakes; start checking doneness at 6 minutes.
- Invert cakes by placing a heat-safe plate on top, flipping, and carefully lifting off the ramekin.
- Reheat in the microwave for 20-30 seconds, though the center won't be as gooey.
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