Chocolate Lava Cake: 5 Steps to Decadent Delight

This Chocolate Lava Cake features a rich and gooey center that flows out when you cut into it.

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Preheat your oven to 425°F (220°C). Grease four ramekins (6 oz each) with butter and dust with cocoa powder.
In a microwave-safe bowl, combine the butter and chocolate chips. Microwave in 30-second intervals until melted and smooth.
In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until thick and pale.
Gradually add the melted chocolate mixture to the egg mixture, stirring continuously. Add the flour, vanilla extract, and a pinch of salt, mixing until just combined.
Divide the batter evenly among the prepared ramekins, filling them about 3/4 full.
Place the ramekins on a baking sheet and bake for 12–14 minutes. The edges should be firm, but the center should still be soft.
Remove from the oven and let cool for about 1 minute. Run a knife around the edges to loosen the cakes.
Invert each ramekin onto a dessert plate and gently lift it off. Serve immediately.