Molten lava chocolate cakes are a dessert that is cakey on the outside, with a warm, flowing chocolate center. They can be made in half an hour, or the batter can be made a day ahead and stored in the fridge. In this instructable, I will share my recipe, as well as a few tips for best results.

Step 1: Ingredients and Tools

Ingredients: (For 2 lava cakes)

2 Squares Baker's semi-sweet chocolate, or 1/4 cup of semi-sweet chocolate chips
1/4 Cup butter
1/2 Cup icing sugar
1 Egg
1 Egg yolk
3 Tbsp flour
Any berries for garnish or vanilla ice cream to serve on the side

Tools:

1 Mixing bowl
2 Ramekin bowls
1 Baking sheet
Whisk
Measuring Cups
Measuring Spoons

Step 2: Preparation

1. Preheat your oven to 425 degrees

2. Butter the ramekin bowls, I find it easiest to do this with a small piece of paper towel

Step 3: Melt the Chocolate and Butter

Microwave 1/4 cup of semi-sweet chocolate chips or 2 squares of Baker's semi-sweet chocolate and 1/4 cup of butter for about 1 minute, or until butter is melted. Then stir with a whisk until the chocolate is completely melted.

Step 4: Mix in Sugar

Measure out 1/2 cup of icing sugar and whisk into the mixture until it is blended well.

Step 5: Whisk in Eggs

Whisk in 1 egg, and 1 egg yolk. I find it easiest to get the 1 yolk by cracking the egg, and letting the egg white strain out by transferring the yolk from one half of the shell to the other. This can also be done in your hands.

Step 6: Stir in Flour

Stir in 3 tbsp of flour and mix well.

Step 7: Divide Batter and Bake

Divide the batter evenly between the buttered 2 ramekins and place on baking sheet. Bake for 13 minutes, or until sides are firm but centers are soft. The batter can be made a day ahead and refrigerated, just be sure to bring it up to room temperature before baking if you do this.

Step 8: Remove Cakes

Let the cakes stand for 1 minute once you take them out of the oven. Carefully run a small knife around the edge of the ramekin to loosen the cakes. Then, invert the bowls onto plates.