Irresistible Chocolate Molten Lava Cake Recipe for 4

A rich and decadent chocolate dessert with a gooey center.

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Preheat your oven to 425°F (220°C). Grease four ramekins (6 oz each) with butter and lightly dust with flour or cocoa powder.
In a microwave-safe bowl, combine the unsalted butter and semi-sweet chocolate chips. Microwave in 30-second intervals, stirring in between, until melted and smooth.
In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until well combined and slightly thickened.
Gradually pour the melted chocolate mixture into the egg mixture, stirring constantly to prevent cooking the eggs.
Gently fold in the all-purpose flour, vanilla extract, and a pinch of salt until just combined.
Divide the batter evenly among the prepared ramekins.
Place the ramekins on a baking sheet and bake in the preheated oven for 12–15 minutes, or until the edges are firm but the center is still soft.
Remove the ramekins from the oven and let them cool for about 1 minute.
Carefully run a knife around the edges of each ramekin to loosen the cake. Invert onto a plate and gently tap to release. Dust with powdered sugar if desired.
Serve warm with a scoop of ice cream or a dollop of whipped cream. Enjoy!