Chili's Signature Molten Lava Cakes (Copycat)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Grease four 6-ounce ramekins generously with butter, then dust lightly with cocoa powder or flour, tapping out any excess. Place the prepared ramekins on a baking sheet.

2. 2

   In a microwave-safe bowl, combine the chocolate and butter. Microwave in 30-second intervals, stirring after each, until completely melted and smooth. Alternatively, melt in a double boiler over simmering water. Set aside to cool slightly.

3. 3

   In a medium bowl, using an electric mixer or whisk, beat the whole eggs, egg yolks, and granulated sugar until the mixture is light in color and slightly thickened, about 2-3 minutes.

4. 4

   Stir the vanilla extract into the egg mixture.

5. 5

   Gradually fold the slightly cooled chocolate and butter mixture into the egg mixture until just combined. Be gentle to maintain the air in the eggs.

6. 6

   Add the all-purpose flour and salt to the chocolate mixture. Gently fold until no streaks of flour remain. Do not overmix, as this can lead to a less tender cake.

7. 7

   Divide the batter evenly among the four prepared ramekins.

8. 8

   Bake for 12-15 minutes. The edges of the cakes should appear set and slightly puffy, but the center should still jiggle slightly when gently shaken. This is crucial for the molten center.

9. 9

   Carefully remove the ramekins from the oven and let them cool for just 1-2 minutes. Run a thin knife around the edge of each cake to loosen it.

10. 10

    Invert each cake onto a serving plate. If desired, dust with powdered sugar and serve immediately with a scoop of vanilla ice cream.