# Chocolate Lava Cake

> Individual molten chocolate cakes with a rich, flowing center. Impressive enough for guests but deceptively simple — five ingredients and twelve minutes in the oven.

- **Prep:** 15 min
- **Cook:** 12 min
- **Total:** 27 min
- **Servings:** 4
- **Difficulty:** Medium
- **Category:** Dessert
- **Tags:** dessert, chocolate, indulgent

## Ingredients

- 6 ounces semisweet chocolate — finely chopped
- 0.5 cup unsalted butter — plus more for the ramekins
- 1 cup confectioners’ sugar — plus extra for dusting
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 0.25 cup all-purpose flour
- to taste pinch of salt

## Steps

1. Heat the oven to 425°F. Butter four 6-ounce ramekins and dust them lightly with flour or cocoa powder.
2. Melt the chocolate and butter together in a bowl set over barely simmering water, stirring until smooth. Remove from heat.
3. Whisk in the confectioners’ sugar, then the eggs, yolks, and vanilla. Stir in the flour and salt just until combined.
4. Divide the batter among the ramekins. Bake 11–12 minutes — the edges should be set but the centers still jiggly.
5. Let stand 1 minute, run a knife around each ramekin, and invert onto plates. Dust with confectioners’ sugar and serve immediately.

## Notes

The molten center depends on precise timing — start checking at 11 minutes and pull them the moment the edges set.

Batter can be assembled ahead and refrigerated in the ramekins; add 2–3 minutes of baking time if baking cold.

Serve with vanilla ice cream or crème fraîche to cut the richness.