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At its core, Chocolate Lava Cake is a small, individual dessert that combines the elements of a cake and a soufflé. The cake is baked just long enough to set on the outside, while the inside remains soft and liquid. This results in the signature “lava” effect that makes it so popular. Originating in the United States in the late 1980s, the cake is often attributed to renowned French chef Jean-Georges Vongerichten, who introduced it to diners in New York City.

Family Favorite Desserts

Indulge in the ultimate dessert experience with homemade Chocolate Lava Cake! This rich delight features a tender cake exterior that gives way to a luscious molten chocolate center. Perfect for impressing guests or treating yourself, baking this exquisite treat from scratch is a rewarding journey. Discover the essential ingredients, step-by-step preparation, and creative serving ideas to elevate your dessert game. Let the chocolate flow! #ChocolateLavaCake #Dessert #Baking #ChocolateLovers #HomemadeGoodness #CulinaryDelight
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Ingredients
  

1/2 cup (115g) unsalted butter

1 cup (170g) semi-sweet chocolate chips

2 large eggs

2 large egg yolks

1/4 cup (50g) granulated sugar

2 teaspoons vanilla extract

1/4 cup (30g) all-purpose flour

1/4 teaspoon salt

Powdered sugar, for dusting

Vanilla ice cream, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Grease four ramekins with butter and lightly dust them with flour, tapping out the excess.

    Melt Chocolate and Butter: In a medium microwave-safe bowl, combine the unsalted butter and chocolate chips. Microwave in short intervals (30 seconds each), stirring in between until melted and smooth.

      Whisk Eggs and Sugar: In a separate bowl, use a whisk to combine the eggs, egg yolks, granulated sugar, and vanilla extract. Whisk until the mixture is pale and thick.

        Combine Mixtures: Gently fold the melted chocolate mixture into the egg mixture. Be careful not to deflate the eggs.

          Add Dry Ingredients: Sift the flour and salt directly over the batter, then fold it in until just combined.

            Fill Ramekins: Divide the batter evenly among the prepared ramekins, filling them about 3/4 full.

              Bake: 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 and gooey.

                Cool and Serve: Let the ramekins cool for 1 minute before carefully inverting them onto individual plates. Dust with powdered sugar and serve immediately with a scoop of vanilla ice cream.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4