Ingredients
For the Cake:
- Nonstick cooking spray
- 1 cup milk chocolate chips
- 1/2 cup unsalted butter
- 1 cup powdered sugar
- Pinch of salt
- 3 whole eggs
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 cup + 2 tablespoons all-purpose flour
For Serving:
- Caramel sauce for drizzling
- 4 scoops vanilla ice cream
- Chocolate magic shell topping
Instructions
- Preheat and Prepare Ramekins: Preheat the oven to 400 °F (204 °C). Generously coat four 1-cup oven-safe ramekins with nonstick cooking spray to ensure easy cake release later.
- Melt Chocolate and Butter: Combine the milk chocolate chips and unsalted butter in a microwave-safe bowl. Microwave in 30-second increments, stirring after each, until the mixture is fully melted and smooth, about 1-2 minutes. Be cautious not to overheat the chocolate.
- Mix Sugar and Eggs: Gradually whisk the powdered sugar and a pinch of salt into the melted chocolate mixture until fully blended. Then add the 3 whole eggs, 1 egg yolk, and vanilla extract, whisking continuously until the batter is smooth and creamy.
- Add Flour: Gently fold the all-purpose flour into the chocolate mixture using a spatula, stirring just until combined. Avoid overmixing to maintain a light cake texture.
- Fill Ramekins: Evenly divide the batter among the prepared ramekins, filling each about 3/4 full. Place the ramekins on a baking sheet for easier handling.
- Bake: Bake in the preheated oven for 13 to 15 minutes, until the edges are set but the centers remain soft and gooey. Watch carefully to prevent overbaking.
- Cool Slightly: Remove the ramekins from the oven and allow them to cool in the ramekins for 2 to 3 minutes.
- Plate with Caramel Drizzle: While cakes cool, drizzle caramel sauce onto serving plates for added sweetness and presentation.
- Unmold Cakes: Carefully run a knife around the edges of each ramekin to loosen the cakes. Invert each ramekin onto a plate, gently tapping or using a small offset spatula to help release the cake.
- Serve: Top each warm molten lava cake with a scoop of vanilla ice cream. Drizzle generously with chocolate magic shell topping. Serve immediately to enjoy the molten center at its best.
Notes
- Do not overbake to ensure the lava center remains gooey.
- Using room temperature eggs will help the batter mix smoothly.
- Microwaving chocolate in short bursts and stirring prevents burning.
- Nonstick spray is key for easy cake removal from ramekins.
- This dessert is best served immediately while warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
