This chocolate lava cake is everything you want in a molten lava cake – soft on the outside and super chocolately in the center. It’s an impressive and delicious chocolate dessert that’s surprisingly easy to make!
Preheat oven to 350°F and spray six small ceramic or aluminum ramekins with non-stick spray.
Melt butter and chocolate in a double boiler on the stove top, then set aside.
In a large bowl, beat eggs and egg yolks together then add powdered sugar and flour and mix well.
Using a wooden spoon, stir the cooled, melted chocolate and butter into the egg, sugar and flour mixture. Stir until smooth.
Pour batter evenly between the prepared ramekins.
Bake for 12-15 minutes, until outside appears cooked. Center will be soft but not jiggly.
Remove from oven, then run a knife around the inside edge of each ramekin, place a plate on top of the ramekin then flip over and carefully remove ramekin so lava cake is on the plate.
Garnish with a dusting of powdered sugar and grated chocolate if desired.
Bake these right before you want to serve them. You really want to enjoy the gooey lava chocolate center and if they sit for a long time, you’ll love that molten chocolate center.Melt the chocolate on low heat so you don’t end up boiling or scorching the chocolate. No one likes scorching chocolate.Have ice cream already scooped in the freezer so you can add a scoop immediately when you serve the cakes. I like to scoop it out and put it in muffin tins for serving!Don’t over bake the chocolate lava cakes! Remove them from the oven and remove from the ramekins as soon as the outside is cooked.SERVING SIZE: You can either use 4" or 6" ramekins for this. If you use 4", you'll get 6 servings. If you use 6", you'll get 4 servings.