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Serve fresh from the oven for the perfect molten center.
You can prepare the batter ahead and refrigerate in ramekins for up to 24 hours.
Allow chilled batter to sit at room temperature for 20 minutes before baking.
Variations:
Add a teaspoon of espresso powder to intensify the chocolate flavor.
Insert a piece of caramel or peanut butter chocolate in the center before baking for a surprise filling.
Use dark chocolate for a more intense, less sweet dessert.
FAQ:
Q: Can I use muffin tins instead of ramekins?
A: Yes, but reduce the baking time slightly and make sure to grease well.
Q: What if I overbake them?
A: Overbaking will turn them into regular chocolate cakes—still delicious, but no lava center.
Q: Can I make these gluten-free?
A: Yes, substitute the flour with a 1:1 gluten-free baking blend.
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