Ultimate Chocolate Lava Cake

Discover the joy of baking with this comprehensive guide to the Decadent Chocolate Volcano Cake. This exquisite dessert features a slightly crisp outer layer that gives way to a warm, molten chocolate center, creating a delightful experience with every slice. With straightforward steps and ingredient insights, you'll learn how to create this indulgent treat that’s perfect for any occasion. Impress your friends and family with your baking skills and enjoy the magic of this sensational chocolate dessert!

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Ingredients

1 cup (170g) semi-sweet chocolate chips

½ cup (113g) unsalted butter

1 cup (120g) powdered sugar

2 large eggs

2 large egg yolks

1 teaspoon vanilla extract

½ cup (65g) all-purpose flour

¼ teaspoon salt

Butter and cocoa powder for greasing ramekins

Vanilla ice cream or whipped cream (for serving)

Fresh berries (optional, for garnish)

Instructions

Preheat the oven to 425°F (220°C) and prepare your ramekins. Generously grease four 6-ounce ramekins with butter, then dust with cocoa powder, tapping out the excess. This will help the cakes release easily after baking.

Melt the chocolate and butter. In a microwave-safe bowl, combine the semi-sweet chocolate chips and butter. Heat in the microwave in 30-second intervals, stirring in between, until smooth and fully melted. Let it cool for about 5 minutes.

Whisk the sugar and eggs. In a separate bowl, combine the powdered sugar, eggs, and egg yolks. Whisk together until the mixture is light and fluffy. Add the vanilla extract to this mixture.

Combine wet ingredients. Pour the melted chocolate and butter mixture into the egg mixture, stirring gently until fully incorporated.

Add dry ingredients. Sift the all-purpose flour and salt into the chocolate mixture. Fold gently using a rubber spatula or wooden spoon until no streaks of flour remain, being careful not to overmix.

Fill the ramekins. Divide the batter evenly among the prepared ramekins, filling them about ¾ full.

Bake in the oven. Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, until the edges are firm but the center is still soft.

Cool briefly. Remove the cakes from the oven, let them cool for 1 minute, then carefully run a knife around the edges to loosen the cakes.

Serve immediately. Invert each ramekin onto a dessert plate and gently lift off to reveal the warm, gooey centers. Serve with a scoop of vanilla ice cream or a dollop of whipped cream and garnish with fresh berries, if desired.

Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 4