Preheat oven: Set to 425°F (220°C). Grease 4 ramekins (6 oz each) with butter and lightly dust with cocoa powder.
Melt butter & chocolate: In a heatproof bowl, melt the butter and chocolate together (microwave in 30-second bursts, stirring each time) until smooth and glossy.
Whisk eggs & sugar: In another bowl, whisk eggs, egg yolks, sugar, and vanilla until slightly thick and pale.
Combine: Pour the melted chocolate mixture into the egg mixture. Stir gently, then add flour and salt. Mix until smooth.
Fill ramekins: Divide the batter evenly among the ramekins (about ¾ full).
Bake: Bake for 12–14 minutes — the edges should be firm, but the centers soft and gooey.
Serve: Let them cool for 1 minute, then carefully invert onto plates. Dust with powdered sugar and serve immediately with ice cream or whipped cream. 🍦🍫🔥
✨ Tips:
If using dark chocolate, you can add 1 tbsp sugar for extra sweetness.
To make ahead: refrigerate the filled ramekins, then bake just before serving (add 1 extra minute of bake time).
A sprinkle of sea salt flakes on top gives it a gourmet touch.
Would you like me to give you a white chocolate or Nutella lava cake version next? 😋
