Copycat Chili’s Molten Lava (Printer-Friendly)

Rich molten lava cakes with gooey chocolate centers and vanilla ice cream topping.

# What You’ll Need to Cook:

→ Cake Batter

01 - 170 g milk chocolate chips
02 - 113 g unsalted butter, melted
03 - 100 g powdered sugar
04 - 1/4 teaspoon salt
05 - 4 large eggs
06 - 1 teaspoon vanilla extract
07 - 60 g all-purpose flour

→ Toppings

08 - Caramel sauce, for drizzling
09 - Vanilla ice cream, for serving
10 - Chocolate magic shell topping

# Steps to Prepare:

01 - Preheat oven to 204°C (400°F). Grease four ramekins with cooking spray; alternatively use a jumbo muffin pan.
02 - Microwave chocolate chips and butter in 30-second intervals, stirring until smooth and fully melted.
03 - Whisk powdered sugar, salt, eggs, and vanilla into melted chocolate mixture until creamy. Gently fold in flour until uniform batter forms.
04 - Divide batter evenly into ramekins. Bake for 13 to 15 minutes until edges are set and centers remain soft.
05 - Drizzle caramel sauce on plates to decorate before plating cakes.
06 - Run a knife around cake edges, invert onto plates, top with vanilla ice cream and chocolate magic shell, then serve immediately.

# Extra Cooking Tips:

01 - Use room-temperature eggs for smooth batter incorporation and monitor oven temperature to prevent overbaking.
02 - Spray ramekins generously and optionally dust with cocoa powder for easier cake release and extra flavor.
03 - Baking sheet placement under ramekins helps prevent oven spills and facilitates handling.
04 - Refrigerate batter-filled ramekins ahead of time, then bring to room temperature before baking.
05 - Serve cakes immediately as the molten centers and toppings firm up upon cooling.
06 - Exercise caution when reheating as molten chocolate centers become very hot.

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