Ingredients
6ozdark chocolate, roughly chopped (or semisweet chocolate chips)
¾cupbutter (6 oz or 12 tbsp)
4pcseggs
¼cupgranulated sugar
1tspvanilla extract
½tspfine sea salt
¼cupflour
Preparation
Heat oven to 400°F. Grease four large ramekins well with cooking spray or butter; set aside.
In a small saucepan, heat the butter and chocolate together over medium-low heat until both are melted, stirring constantly so that the chocolate does not burn. Whisk until smooth, then remove from the heat and set aside.
Meanwhile, in a separate bowl, vigorously whisk together the eggs, sugar, vanilla, and salt for 1 minute.
Once the chocolate mixture is also ready to go, use one hand to whisk the chocolate mixture round and round in circles, while slowly pouring the egg mixture into the chocolate. Whisk until the mixture is thoroughly combined.
Portion the chocolate batter equally into the prepared ramekins.
Bake until the edges of the cakes are set but most of the inside is still gooey and molten, about 12-13 minutes for large ramekins or 9-10 minutes for small ramekins.
Remove from the oven and let the cakes rest for 1 minute. Carefully invert onto a serving plate or bowl, or serve the lava cake directly in the ramekin itself, topped with your desired toppings.
Serve immediately and enjoy the cakes while they are nice and hot.
