Decadent Chocolate Lava Cake with Vanilla Ice Cream

1.Preheat your oven to 425°F (220°C) and grease four ramekins with butter, then dust with cocoa powder to prevent sticking.

2.In a medium saucepan, melt the dark chocolate and unsalted butter over low heat, stirring until smooth and combined. Remove from heat and let it cool slightly.

3.In a large mixing bowl, whisk together the powdered sugar, eggs, egg yolks, and vanilla extract until well combined and slightly frothy.

4.Gradually add the melted chocolate mixture to the egg mixture, stirring continuously until fully incorporated.

5.Sift the all-purpose flour and salt into the chocolate mixture, folding gently until just combined. Be careful not to overmix.

6.Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

7.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 is still soft and slightly jiggly.

8.Remove from the oven and let the cakes cool for 1 minute. Carefully run a knife around the edges to loosen them, then invert each ramekin onto a plate.

9.Serve immediately with a scoop of vanilla ice cream on the side, allowing the warm lava cake to melt the ice cream for a delicious combination.