Ingredients
Method
- Preheat your oven to 425°F (220°C). Generously butter and lightly flour four 4-oz ramekins.
- Melt the unsalted butter and chopped dark chocolate in a heatproof bowl over simmering water until smooth, then cool slightly.
- In a separate bowl, whisk large eggs, egg yolks, and granulated sugar until pale and slightly thickened.
- Slowly pour the cooled chocolate mixture into the egg mixture, whisking constantly until just combined.
- Gently fold in sifted all-purpose flour, vanilla extract, and a pinch of salt until just incorporated.
- Divide the batter evenly among the prepared ramekins and place them on a baking sheet.
- Bake for 12-14 minutes until edges appear set but the center is still jiggly.
- Cool for 1-2 minutes, run a knife around each, then invert onto serving plates. Dust with cocoa or powdered sugar if desired.
Notes
Store cooled lava cake in an airtight container in the refrigerator for 2-3 days. Reheat in the microwave for 20-30 seconds or in a preheated oven at 350°F (175°C) for 5-7 minutes.