Indulge in these rich and gooey chocolate lava cakes, perfect for a special dessert.
Preheat your oven to 425°F (220°C) and prepare your ramekins by greasing them with butter and dusting with cocoa powder.
Dusting with cocoa powder prevents sticking and adds a rich chocolate flavor.
Melt the butter and chocolate together in a double boiler until smooth, then set aside to cool slightly.
Stir constantly to prevent the chocolate from burning.
In a mixing bowl, whisk together the sugar, eggs, and egg yolks until light and fluffy.
Whisking thoroughly incorporates air, making the cakes lighter.
Gradually add the melted chocolate mixture to the egg mixture, stirring gently to combine.
Ensure the chocolate mixture is not too hot to avoid cooking the eggs.
Sift the flour and salt into the mixture, then fold gently until just combined. Add the vanilla extract.
Folding gently prevents overmixing, which can make the cakes dense.
Divide the batter evenly among the prepared ramekins, filling each about 2/3 full.
Tap the ramekins lightly to remove air bubbles.
Place the ramekins on a baking sheet and bake for 12-14 minutes, or until the edges are set but the center is still soft.
Keep an eye on the cakes to avoid overbaking; the center should remain gooey.
Remove from the oven and let cool for 1-2 minutes. Run a knife around the edges and invert onto serving plates.
Serve immediately for the best gooey texture.
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