Creamy Chocolate Lava CakeCake on the outside, liquid on the inside… Topped with ganache and whipped cream for a true chocolate feast 
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IngredientsFor the lava cake:
• 1/2 cup (115 g) unsalted butter
• 115 g (4 oz) 70% dark chocolate
• 1/2 cup granulated sugar
• 2 large eggs
• 2 egg yolks
• 1 tablespoon flour
• 1 teaspoon vanilla extract
For the Chocolate Ganache:
• 1/2 cup (120 ml) heavy cream
• 115 g (4 oz) dark chocolate (chopped)
For the topping:
• 1/2 cup cold cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract
• 30 g (1 oz) dark chocolate (finely chopped – for decoration)
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Preparation
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Grease two 6-ounce ramekins with butter.
Melt the butter and dark chocolate in a double boiler or microwave, then let cool slightly.
Beat the sugar, eggs, and egg yolks until pale in color.
Add the warm chocolate mixture and stir.
Add the flour and vanilla, gently folding with a spatula.
Divide the batter evenly among the ramekins.
Bake for 12–14 minutes. (The center should remain soft and runny.)
Let cool for 1 minute after removing from the oven, then invert onto a serving plate.⸻
Ganache
Heat the cream until it reaches boiling point. Pour over the chopped chocolate and stir until smooth. Once slightly cooled, drizzle over the cakes.⸻
Whipped Cream Whip the cream, powdered sugar, and vanilla until stiff. Add a spoonful on top of the cakes. Sprinkle with chopped chocolate. Serve immediately 
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Tip• 12 minutes = very runny
• 14 minutes = thicker lava
• Don’t let it sit too long after removing from the oven 
