Ingredients:

For the Lava Cake:

· 1/2 cup (120g) dark chocolate (preferably 70% cocoa, chopped into small pieces)

· 1/4 cup (60g) unsalted butter (or use vegetable oil for a lighter option)

· 1/4 cup (50g) sugar (you can use brown sugar or coconut sugar for a healthier alternative)

· 1/4 cup (60ml) milk (dairy or plant-based)

· 1/2 tsp vanilla extract

· 1/4 tsp salt

· 3/4 cup (90g) all-purpose flour

· 1/4 tsp baking powder

· 1 tbsp yogurt (or buttermilk)

· 2 tbsp water (or milk, to adjust consistency)

For the Molten Center:

· 3-4 tbsp Nutella or chocolate ganache (you can make your own ganache by heating some cream and mixing it with chopped chocolate until smooth)

For Greasing the Ramekins:

· Butter (for greasing the ramekins)

· Cocoa powder (to dust the ramekins)

Instructions:

1. Preheat the oven:

· Preheat your oven to 180°C (350°F). Grease two ramekins (4-6 oz) with butter, then dust them with a little cocoa powder to prevent the cakes from sticking.

2. Melt the chocolate and butter:

· In a microwave-safe bowl, combine the dark chocolate and butter. Microwave in 30-second intervals, stirring between each, until the chocolate and butter are completely melted and smooth.

· Alternatively, melt the chocolate and butter over a double boiler on the stove. Set aside to cool slightly.

3. Prepare the batter:

· In a separate bowl, whisk together the sugar, milk, vanilla extract, and salt until well combined.

· Add the melted chocolate and butter mixture to this bowl and mix until smooth.

· Sift the flour and baking powder into the mixture, then fold in gently using a spatula. Add yogurt and mix to combine. If the batter is too thick, add water or more milk to adjust the consistency to a smooth but slightly thick batter.

4. Fill the ramekins:

· Pour a little bit of batter into the bottom of each greased ramekin (about 1/3 of the way full).

· Add 1 to 2 tablespoons of Nutella (or chocolate ganache) into the center of the batter. Then, cover the Nutella with more batter until the ramekin is about 3/4 full. Be sure to leave space for the cake to rise.

5. Bake:

· Bake the cakes in the preheated oven for 12-15 minutes, or until the outer edges are set and the top looks firm. The center should still be slightly wobbly or soft—this is where the molten lava will be! The exact baking time will depend on the data-size of your ramekins and your oven, so keep an eye on them after 12 minutes.

6. Check for doneness:

· To check if your lava cakes are done, gently shake the ramekin. The outer part of the cake should be firm, but the center should still jiggle slightly. If you insert a toothpick, it should come out with some moist crumbs (but not wet batter).

7. Let them rest:

· Remove the cakes from the oven and let them rest for 1-2 minutes before serving. This will help set the molten center.

8. Serve:

· To serve, carefully run a knife around the edges of the ramekin to loosen the cake. Place a plate on top of the ramekin and flip it over to release the cake. Gently lift the ramekin off, and you'll have a beautiful, gooey lava cake!

· Serve immediately with a dusting of powdered sugar or a scoop of vanilla ice cream for extra indulgence.

Tips & Tricks:

1. Chocolate Ganache:

o If you prefer to make your own molten center, you can prepare a simple chocolate ganache by melting equal parts of dark chocolate and heavy cream together. Pour the ganache into the center of the cake and follow the same process.

2. Consistency of the Batter:

o If the batter is too runny, the lava center may not hold up. It should be thick but pourable. Adjust with more flour if needed. Too thick, and it might not bake properly, so balance is key.

3. Vegan Version:

o To make this recipe vegan, you can use dairy-free butter, plant-based milk, and replace yogurt with a non-dairy yogurt. For the molten center, you can use vegan chocolate or a vegan chocolate spread.

4. Make Ahead:

o You can prepare the batter and fill the ramekins in advance, then refrigerate them. Bake them just before serving, but keep in mind the baking time may be a little longer if the ramekins are cold from the fridge.

5. Size of Ramekins:

o The data-size of your ramekins will affect the baking time. If you're using larger ramekins, the baking time may need to be adjusted (a bit longer), and if you're using smaller ramekins, the time may be slightly less.

Storage:

· Lava cakes are best served fresh right out of the oven, as they lose their molten center once they cool down. However, if you have leftovers, store them in the fridge for 1-2 days and reheat in the microwave for about 20-30 seconds to re-soften the center.

Disclaimer:

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.