Copycat Chili’s Molten Lava Cake

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

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Ingredients:

For the Cake:

• Nonstick cooking spray (for greasing ramekins)

• 1 cup milk chocolate chips

• 1/2 cup unsalted butter

• 1 cup powdered sugar

• Pinch of salt

• 3 whole eggs

• 1 egg yolk

• 1/2 teaspoon vanilla extract

• 1/4 cup + 2 tablespoons all-purpose flour

For Serving:

• Caramel sauce (for drizzling)

• 4 scoops vanilla ice cream

• Chocolate magic shell topping

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Instructions:

Prepare the Cake:

1. Preheat the oven to 400°F (204°C). Generously coat four 1-cup oven-safe ramekins with nonstick cooking spray for easy release.

2. In a microwave-safe bowl, combine chocolate chips and unsalted butter. Microwave in 30-second intervals, stirring after each, until completely melted and smooth. This will take about 1-2 minutes. Be careful not to overheat.

3. Gradually whisk in the powdered sugar and a pinch of salt into the melted chocolate mixture until smooth and combined.

4. Add the whole eggs, egg yolk, and vanilla extract. Whisk until the mixture is creamy and smooth.

5. Gently fold in the flour using a spatula until just combined. Avoid overmixing to keep the texture light and airy.

6. Evenly divide the batter among the prepared ramekins, filling them about 3/4 full.

Bake:

1. Place the ramekins on a baking sheet for easier handling. Bake in the preheated oven for 13-15 minutes, or until the edges are set but the center remains soft. Keep an eye on them to avoid overbaking.

2. Remove the cakes from the oven and let them cool in the ramekins for about 2-3 minutes.

Serve:

1. While the cakes cool, drizzle caramel sauce onto each serving plate.

2. Carefully run a knife around the edges of each ramekin to loosen the cake. Invert the ramekins onto the prepared plates, gently tapping to release the cakes. Use a small offset spatula to assist if needed.

3. Top each warm lava cake with a scoop of vanilla ice cream and finish with a generous drizzle of chocolate magic shell topping.

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Notes:

• Use high-quality chocolate for the best results (I recommend Ghirardelli).

• Keep a close watch on the cakes and check for doneness at the 13-minute mark. The edges should be set, but the center should remain soft.

• To save time, you can prepare the batter ahead of time and refrigerate it in the ramekins. Let it warm to room temperature before baking.