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The origins of chocolate lava cake can be traced back to the early 1980s when renowned French chef Jean-Georges Vongerichten introduced this decadent dessert at his New York restaurant, JoJo. The dish quickly gained popularity for its unique combination of cake and molten chocolate, creating a delightful surprise for diners. Since then, variations of the lava cake have appeared on restaurant menus and home kitchens around the world, each contributing its twist to this delicious classic.

Chocolate Lava Cake Recipe

Delve into the world of decadence with a homemade chocolate lava cake that will leave everyone craving more. This dessert, featuring a soft cake exterior and a rich, gooey center, is perfect for impressing guests or treating yourself to something special. Learn about the cake's origins, essential ingredients, and expert tips for baking to perfection. Discover the joy of creating this classic dessert that combines culinary artistry and indulgent flavors. It's a baking adventure you won't want to miss!
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Ingredients
  

1/2 cup (1 stick) unsalted butter

1 cup semi-sweet chocolate chips or chopped chocolate

2 large eggs

2 large egg yolks

1/4 cup granulated sugar

2 tablespoons all-purpose flour

Pinch of salt

1 teaspoon vanilla extract

Cocoa powder (for dusting the ramekins)

Optional: Vanilla ice cream or whipped cream for serving

Instructions
 

Preheat Oven: Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust them lightly with cocoa powder to prevent sticking.

    Melt Chocolate and Butter: In a medium microwave-safe bowl, combine the butter and chocolate. Heat in the microwave in 20-second intervals, stirring in between, until fully melted and smooth. Set aside to cool slightly.

      Prepare the Egg Mixture: In another bowl, whisk together the eggs, egg yolks, and granulated sugar until thick and pale. This should take about 3-4 minutes of vigorous whisking.

        Combine Mixtures: Once the chocolate-butter mixture has cooled a bit, add it to the egg mixture. Stir gently to combine.

          Add Dry Ingredients: Sift in the flour and a pinch of salt. Add the vanilla extract and fold everything together until just combined, being careful not to overmix.

            Fill Ramekins: Divide the batter evenly among the prepared ramekins, filling each about 2/3 full.

              Bake: Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center remains soft.

                Cool Slightly: Remove the baking sheet from the oven and let the ramekins cool for 1 minute.

                  Serve: Carefully run a knife around the edges of each ramekin to loosen the cake. Invert onto plates and gently lift the ramekins off. Serve immediately, and if desired, top with a scoop of vanilla ice cream or a dollop of whipped cream.

                    Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4