Description

A quick, budget-friendly, and kid-approved dessert featuring a rich chocolate exterior and a gooey, molten fudge center. Perfect for busy weeknights.

Ingredients

Scale

6 ounces (170g) dark chocolate chips (semi-sweet)
½ cup (113g) unsalted butter
1 cup (200g) granulated sugar
2 large eggs
2 tablespoons (15g) all-purpose flour
½ teaspoon salt
1 teaspoon vanilla extract
Butter and cocoa powder (for greasing ramekins)
Whipped cream or vanilla ice cream (optional, for serving)

Instructions

Preheat oven to 425°F (220°C). Butter and dust 6 individual ramekins with cocoa powder, tapping out excess.
Combine chocolate and butter in a microwave-safe bowl. Microwave on high for 30 seconds, stir, then microwave in 15-20 second intervals until smooth. Set aside to cool slightly.
In a separate medium bowl, whisk eggs and sugar vigorously until pale and slightly thickened (about 1-2 minutes).
Pour the melted chocolate mixture into the egg mixture and whisk gently until combined.
Stir in flour, salt, and vanilla extract until just combined. Do not overmix.
Divide batter evenly among prepared ramekins (filling them about ¾ full). Place ramekins on a baking sheet.
Bake for 12-14 minutes until edges are firm but the center is soft and jiggly.
Remove from oven and let cool for 1 minute. Run a knife around the edge to loosen, then invert onto plates. Serve immediately.

Notes

Do not overbake; the center must remain molten. Room temperature eggs mix better. For make-ahead, fill ramekins up to 24 hours in advance, cover, and refrigerate. Add 1-2 minutes to baking time if baking from cold. Can be frozen unbaked for up to 1 month.

Prep Time: 5 minutes
Cook Time: 12-14 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cake per serving
Calories: 350
Sugar: 35
Fat: 18
Saturated Fat: 10
Carbohydrates: 45
Fiber: 2
Protein: 6

Keywords: chocolate lava cake, molten chocolate cake, easy dessert, family friendly, quick dessert, budget friendly, gluten-free option, dairy-free option