Ingredients
Molten Lava Cake
- 3 ounces semi-sweet chocolate chips
- 3 tablespoons unsalted butter
- 1 large egg
- 1 large egg yolk
- 3 tablespoons granulated sugar
- ¼ teaspoon pure vanilla extract
- Pinch of fine sea salt
- 3 tablespoons all-purpose flour
Serving
- Vanilla ice cream for topping
Instructions
- Melt Chocolate and Butter: In a microwave-safe bowl, combine the semi-sweet chocolate chips and unsalted butter. Microwave in 20-second intervals, stirring in between, until the mixture is completely melted and smooth.
- Mix Eggs and Sugar: In a separate bowl, whisk the whole egg and egg yolk together with granulated sugar, vanilla extract, and a pinch of fine sea salt until the mixture is pale and slightly thickened.
- Combine Mixtures: Slowly pour the melted chocolate and butter mixture into the egg mixture, stirring constantly to combine thoroughly.
- Add Flour: Sift the all-purpose flour over the wet ingredients and gently fold it in until you have a smooth batter without lumps.
- Prepare Ramekin: Lightly butter a single-serving ramekin or oven-safe mug and pour the batter inside, spreading it evenly.
- Bake: Preheat your oven to 425°F (220°C). Place the ramekin on a baking sheet and bake for 12-14 minutes until the edges are set but the center remains soft and gooey.
- Serve: Remove the cake from the oven and let it cool for about 1 minute. Carefully invert the ramekin onto a plate or serve directly. Top with a scoop of vanilla ice cream while warm for the perfect contrast.
Notes
- Be careful not to overbake so the center stays molten and gooey.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate according to taste.
- For a dairy-free version, use vegan butter and dairy-free chocolate.
- Enjoy immediately after baking for the best texture and flavor.
- If you don’t have a ramekin, use any small oven-safe dish or mug.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
