Chocolate Lava Cake

Gooey inside and firm outside, this chocolate lava cake only requires 5 ingredients and 30 minutes.

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Preheat oven to 400°F.
Butter the bottom and sides of 12 muffin tins or 15 4-ounce ramekins. (Please use additional butter for this step.)
Sprinkle with sugar, tapping to remove extra sugar. (Please use additional sugar for coating the muffin tins in this step.)
In a double boiler, melt the chocolate and butter; whisk until thoroughly melted.
In a large bowl, whisk together the eggs, sugar and flour until just blended. Gradually whisk the chocolate into the egg mixture until combined.
Evenly divide the mixture between the prepared muffin tins or ramekins, using about 1/3 cup for each.
If using ramekins, place them a baking sheet and bake for 10-12 minutes until the tops are firm and beginning to crack and the edges are set.
Remove from oven. If using ramekins, add a generous scoop of ice cream on top of each lava cake and serve. If using muffin tins, carefully pop up each cake with a fork and transfer to a serving plate, serve with ice cream.
Optionally, drizzle with chocolate syrup before serving. Enjoy!

There will be a little extra mixture left if using muffin tins. You may finish off the extra in a ramekin. Recipe adapted from Food.com